Hefeweisen Wheat Ale Recipe
Posted By Chris O'Neill on April 13, 2009
This Saturday I started a batch of Hefeweisen (German wheat ale) with my friend John. If we stick to the 1,2,3 rule we will start drinking this in early June, as this is a perfect Summer beer.
Sidebar: The 1,2,3 rule goes as follows: The beer is fermented in the primary (bucket) for 1 week. Then it’s transferred to the secondary (carboy) and sits for 2 weeks. The beer is then bottled and sits in the bottle for 3 weeks before drinking. The 3rd step is the hardest to adhere to, but if you can hide some of bottles away you’ll taste the rewards of waiting longer.
The recipe for this beer is quite simple:
5.5 lbs 2-row pale malt
5.5 lbs wheat
0.8 oz Hallertau whole hops
liquid yeast
I’ll let everyone know how this batch progresses, as I always like to take a dip at every stage to see how it tastes.
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