Bavarian Hefeweizen By Mike

January 2005 - This was a great beer. The flavor and aroma were almost dead on and color and clarity were good, but head retention was slightly lacking for the style. I thought this beer turned out so well that I submitted it to a local homebrew competition. While I lost out to a fellow homebrewer of regional, if not national, notoriety, I got some really good feedback from the judges.


  • 1/2 lb. CaraHelles

  • 1/2 lb. wheat malt

  • 6 pounds Munton & Fison wheat DME

  • 2 oz. Tettnang whole leaf hops

  • White Labs WLP300 Hefeweizen Ale liquid yeast


  1. Steep the specialty grains in 1 gallon of 150 F water for approximately 30 minutes

  2. Remove the grains, add 2 gallons of water and bring it to a boil

  3. Remove the brew kettle from the heat source and stir in the extract

  4. Once the wort resumes boiling, add 1 ounce of the hops

  5. Add another 1/2 ounce of the hops at 45 minutes

  6. Add the final 1/2 ounce of the hops at 55 minutes

  7. Once 60 minutes are up, chill the wort to about 70 F and pitch the yeast

  8. Ferment for 2 weeks in the primary and 2 weeks in the secondary

  9. This beer was bottled

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