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Traditional German Hefeweizen

168 calories 17 carbs
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Efficiency: 72% (brew house)
Source: Brewing with Wheat
Calories: 168 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Friday July 20th 2012
Amount Fermentable PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 33.3%
15 lb German - Wheat Malt15 lb Wheat Malt 37 2 62.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.2%
24 lb Total      
Amount Variety Type AA Use Time IBU Bill %
4 oz Cascade4 oz Cascade Hops Leaf/Whole 7 Mash 0 min 8.74 100%
Mash Guidelines
Amount Description Type Temp Time
Mash in at 124 Temperature 105 °F 15 min
pull 40 % decoction to raise. hold decoction for 15 at 160 prior to boiling for 20. Temperature 112 °F 25 min
add back decoction Decoction 147 °F 20 min
Temperature 160 °F 30 min
Other Ingredients
Amount Name Type Use Time
1 oz coriander Spice Boil 1 min.
0.50 oz orange peal/lemon/citrus Spice Boil 1 min.
1 each whirlfloc Fining Boil 5 min.
White Labs - Hefeweizen IV Ale Yeast WLP380
1 Each
Attenuation (avg):
Optimum Temp:
66 - 70 °F
Yeast Pitch Rate and Starter Calculator
Target Water Profile
Wayland - Lambic
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 6 36 25 20 61
Profile: Wayland

Calcium(Ca): 31.0 ppm
Magnesium(Mg): 6.2 ppm
Sodium(Na): 20.0 ppm
Sulfate(SO4): 36.0 ppm
Chloride(Cl): 25.0 ppm
biCarbonate(HCO3): 61.5 ppm
Mash Chemistry and Brewing Water Calculator

Ferment cold at 63 then raise to 68 after 5 days.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-07-20 15:20 UTC
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Discussion about this recipe:
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Brewer 07/28/2013 at 02:33am
I did not know that "Traditional Hefeweizen had coriander or orange peels. Seems to go against the Reinheitsgebot . Seems tasty...but maybe not "traditional".

System Account 06/21/2014 at 01:15am
That's actually a Belgian witbier.

System Account 12/25/2014 at 01:42am
In the book "Designing Great Beers" by XXX, The Mineral profile of Munich's (Bavaria/Southern Germany) water is listed as: Ca=75; Mg=18, Na=2, HCO3=180; SO4=120. Would you please explain the choice of the Wayland - Lambic water profile here? I'm trying to figure this water chemistry out :). Regards.

Butter14 07/02/2015 at 10:46pm
This recipe is not a traditional Hefeweizen. A traditional Hef would never have coriander or orange peels.

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