Bavarian Hefeweizen (Traditional)

Mill the grains and dough-in targeting a mash ratio of about 3:1. If you have the ability to do a step mash, start with a rest at 43 °C for 20 minutes and then raise to a temperature of 67 °C until conversion is complete. With a recirculating mash system raise the temperature to mash out at 76 °C. Sparge slowly with 77 °C water, collecting wort until the pre-boil kettle volume is around 29 L and the gravity is 1.038.

The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methiomine (SMM) present in the lightly kilned pilsner malt and results in less Dimethyl sulfide (DMS) in the finished beer. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer, unless making a kristallweizen. Chill the wort rapidly to 17 °C (62 °F), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is 1.7 packages of fresh liquid yeast or 1 package of liquid yeast in a 1.3-liter starter.

Ferment at 17 °C (62 °F) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but do not rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.