The Weihenstephaner Hefe is probably my favorite beer in the world but I haven’t had much luck brewing this style in the past, not sure why exactly, but I’m ready to give it another shot. I read in a recent article that the writer had been advised by somebody at Weihenstephan that on a homebrew scale it might be best to go with a 60% wheat/20% pils/20% Munich ratio. At the very least, the SRM looks like it will be closer to the real thing than my previous efforts. Hope I can nail it this time!
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