This beer, made from 50 percent German “red” wheat and 50 percent American “2-row”
barley, was inspired by the German wheat beer (hefeweizen) tradition. We employ a
strain of yeast cultured from the famous Weihenstephan Abbey brewery in the Bavarian
region of Germany. This light-colored, unfiltered beer has a white creamy head and
the characteristic “banana/clove” aroma. The banana/clove character is derived purely
from the yeast strain and carries into the flavor balanced by the smooth malty notes.
Although this product, like nearly all beers, uses hops during brewing, the hop character
is nearly imperceptible. Similar commercial beers include: Flying Dog In-Heat-Wheat,
Spaten Franziskaner, and Weihenstephaner Hefeweizen. ABV5.0%, IBU 10, SRM 5, FG 1.020.
BJCP Style 15A.
For The Home Brewer ………
10# American-2 row (Briess)
10# German Red Wheat (Weyermann Pale wheat)
1# rice hulls
1
oz Tettnag (60 min)
1 oz Tettnag (30 min)
Wyeast 3086 (fermented at 64 deg F)
Water:
RO with 1 tsp CaCl2, 1 tsp MgS4 into mash)
Mash: single step @ 156 deg F
