daKng back hundreds of years, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when Schneider began producKon. However, pale weissbier only became popular since the 1960s. hVp://www.beerboozebites.com/2008/12/13/a-‐brief-‐history-‐of-‐hefeweizen/
infusion can be used eﬀecKvely in a homebrew segng. (I’ve mashed at 67C, no other rests) A ferulic acid rest 43–45 °C (at higher pH to normal) will accentuate clove ﬂavours (4 vinyl guaiacol). A protein mash at 50C will reduce the risk of a stuck mash. Boil – 90 minutes (more protein, less tannins, pilsner malt – DMS risk) FermentaKon factors are highly important in this style hVp://beerandwinejournal.com/german-‐wheat-‐beer-‐iii/
clove and banana in a hefe-‐weizen is important. Yeast strain choice is going to be the most important variable. However, other things also play a role. Eg ferulic acid rest, pitch rates • Fermenta)on temperature 12-‐24C(!) – 17 or 18 is a good place to start If you want a banana dominated beer, strive to sKmulate ester producKon. This will mask the 4VG in your beer. Your most eﬀecKve controller of this — beyond the yeast strain selecKon — is a higher fermentaKon temperature. If you want a clove-‐dominated beer, strive to keep ester producKon in check, which will allow the 4VG to come through. Lower fermentaKon temperatures and secondarily higher pitching rates are what you want in that case. The exact temperatures at which banana starts to exceed clove depend on your yeast strain and pitching rate — and given all the variables is something you would need to ﬁne-‐tune in your brewery. hVp://beerandwinejournal.com/german-‐wheat-‐beer-‐iii/
wheat beer with high carbonaKon, dry ﬁnish, a ﬂuﬀy mouthfeel, and a disKncKve banana-‐ and-‐clove yeast character. Aroma: Moderate to strong phenols (usually clove) and fruity esters (typically banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. The hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characterisKcs should not. OpKonal, but acceptable, aromaKcs can include a light to moderate vanilla character, and/or a faint bubblegum aroma. None of these opKonal characterisKcs should be high or dominant, but oeen can add to the complexity and balance. Appearance: Pale straw to gold in color. A very thick, moussy, long-‐lasKng white head is characterisKc. The high protein content of wheat impairs clarity in an unﬁltered beer, although the level of haze is somewhat variable. Flavor: Low to moderately strong banana and clove ﬂavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. OpKonally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana ﬂavor, sweetness and roundness; neither should be dominant if present. The soe, somewhat bready or grainy ﬂavor of wheat is complementary, as is a slightly grainy-‐sweet malt character. Hop ﬂavor is very low to none, and hop biVerness is very low to moderately low. Well-‐rounded, ﬂavorful palate with a relaKvely dry ﬁnish. The percepKon of sweetness is more due to the absence of hop biVerness than actual residual sweetness; a sweet or heavy ﬁnish would signiﬁcantly impair drinkability. Mouthfeel: Medium-‐light to medium body; never heavy. Suspended yeast may increase the percepKon of body. The texture of wheat imparts the sensaKon of a ﬂuﬀy, creamy fullness that may progress to a light, spritzy ﬁnish aided by high to very high carbonaKon. Always eﬀervescent. Comments: These are refreshing, fast-‐maturing beers that are lightly hopped and show a unique banana-‐and-‐clove yeast character. These beers oeen don’t age well and are best enjoyed while young and fresh. The version mit hefe is served with suspended yeast; the krystal version is ﬁltered for excellent clarity. The character of a krystal weizen is generally fruiKer and less phenolic than that of the weissbier mit hefe. May be known as hefeweizen, parKcularly in the United States. History:While Bavaria has a wheat beer tradiKon daKng back hundreds of years, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when Schneider began producKon. However, pale weissbier only became popular since the 1960s. It is quite popular today, parKcularly in southern Germany. Characteris)c Ingredients: By German brewing tradiKon, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decocKon mash is tradiKonal, although modern brewers typically don’t follow this pracKce. Weizen ale yeast produces the typical spicy and fruity character, although high fermentaKon temperatures can aﬀect the balance and produce oﬀ-‐ﬂavors. Vital Sta)s)cs: OG: 1.044 – 1.052 IBUs: 8 – 15 FG: 1.010 – 1.014 SRM: 2 – 6 ABV: 4.3 – 5.6% Commercial Examples: Ayinger Bräu Weisse, Hacker-‐ Pschorr Weisse, Paulaner Hefe-‐Weizen Naturtrüb, Schneider Weisse Unser Original, Weihenstephaner Hefeweissbier
Wyeast 3333 German Wheat, a good strain to use if you want to make a kristallweizen — a clear German wheat beer with the same clove and banana as a hefe-‐weizen. • Wyeast 3638 Bavarian Wheat yeast produces esters reminiscent of pears, plums and apples, along with the usual banana ester (iso-‐amyl acetate). • White Labs WLP380 Hefeweizen IV is a strain that produces less of the banana aroma, and more sulfur. • White Labs WLP351 Bavarian Weizen yeast is another strain that produces a clasic wheat beer proﬁle when handled correctly. • Wheat beer yeasts used to only be available from liquid yeast manufacturers, but now there are also dried yeast strains available — FermenKs WB-‐06 Dry Wheat Beer Yeast and Danstar Munich German Wheat Beer Yeast (also packaged as Lallemand Munich German Wheat Beer Yeast).