Back to Basics Traditional Hefeweizen

3rd place, German Wheat and Rye Beer (15A), 2010 Cactus Challenge

Brewed 12/20/09
A recent dinner at Rudi Lechner's restaurant reunited me with a old friend. That friend was the very distinctive bubble gum flavor that comes from hefeweizen yeast. My first experience with it was at Lunar Rendezbrew XVI. I ran into it again at the Dixie Cup Challenge. Rudi Lechner's made me realize I could do this myself, and so here we are.

After such fiascos as "Cuckoo for Cucurbita" and "Peanut Butter Porter", Christy was THRILLED that I wasn't rocking the boat with this one. In fact, there are only 4 ingredients (6 if you count irish moss and priming sugar). Plain, simple, understated ingredients that produce one of the most delightful flavor experiences I've ever had.

The typical flavors of banana, clove and bubble gum are all present and accounted for. Get these while you can, since I will personally make short work of finishing them off.


Initial 1.056
Final 1.012
5.78% ABV How is this calculated?


6 lbs Munton's Wheat DME (55%/45%)
.25 lb Munich malt
2 oz German Hallertau hops pellets
1 tsp irish moss
1 pouch 3638 Wyeast Bavarian Wheat yeast
.75 cup sugar (priming)


In 4 gallons water, steep Munich malt for 20 minutes between 150 and 175
Remove grain bag, add DME and bring to a boil
Add hops and boil for 60 minutes
Remove kettle from heat and cool to at least 90
Add enough water to make 5 galons, add yeast, and allow to ferment for 1 week
Transfer to secondary fermenter and let sit 2 weeks
Bottle and store for at least 2 weeks before chilling

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