As usual, spring leads to summer, and brewing falls by the wayside as yard work takes over. It was July 4th weekend when I finally had a chance to brew again. I decided to make one of my favorite beers to have around during the summer month – a hefeweizen!
It is strange, but looking back through my brewing log, I noticed it had been over two years and 19 batches since I last made a hefeweizen.
The ingredients were purchased from the local homebrew shop and included:
- 5.0 pounds of Pilsner Malt
- 5.0 pounds Wheat Malt
- 0.5 pound Rice Hulls
- 1.0 ounces Hallertau Hops (3.8%)
- White Labs 380 (Hefeweizen IV yeast)
While my preferred hefeweizen yeast is White Labs 351 (Bavarian Weizen Ale yeast), the homebrew store, of course, did not have that in stock on the day I went in to purchase ingredients.
My targets, based on Brew Pal, are:
- Original Gravity: 1.054
- Final Gravity: 1.012
- ABV: 5.4%
- 13 IBU
- 3.9 Lovibond
After ten days in primary, the gravity had dropped to 1.017 when I transferred it to secondary fermentation in a glass carboy.
After a week in secondary, I kegged and force carbonated the beer at 25 psi for 2:30. The final gravity hadn’t dropped below 1.017.
To me, the beer finished a bit too fruity, with very little noticed of the banana and clove esters I prefer in my hefeweizens. However, that is entirely consistent with what White Labs described about the yeast.
My neighbor tried some and really appreciated the fruity elements of the flavor profile, and I have to admit, it grew on me, too!
The keg of this batch took just under two months from carbonating to running empty.