Clone Recipe: Weihenstephaner Hefeweissbier

Cloning Weihenstephaner Hefeweissbier demands meticulous control over yeast activity and mash temperature to achieve its iconic banana, clove, and bready notes. My approach focuses on a two-step mash, specific fermentation profiling, and precise carbonation to replicate the hazy, effervescent character and balanced phenolic-estery profile of this classic German wheat beer.

The Brewer’s Hook: Chasing the Phantom of the Hefe

There are some beers that simply set the standard, and for me, Weihenstephaner Hefeweissbier is one of them. For years, I pursued its elusive character, convinced it was a secret blend of malt or a mystical hop schedule. My early attempts were often too estery, too phenolic, or simply lacked that pillow-soft mouthfeel and brilliant haze. I remember one batch, brewed with what I thought was the perfect temperature for banana esters, resulted in something that tasted more like a banana candy than a nuanced beer. The key, as I learned through countless trials and data logging, isn’t just about ingredients; it’s about the precision of process and coaxing specific yeast strains to perform their magic.

This clone recipe isn’t about guesswork. It’s built on a foundation of scientific understanding and years of personal observation. I’ve broken down every element to deliver that authentic balance of clove, banana, and bready goodness, wrapped in a wonderfully refreshing package. Get ready to dive into the technicalities, because that’s where the real flavor is made.

The “Math” Section: Deconstructing the Hefe Profile

To truly replicate a beer of this caliber, understanding the underlying numbers is paramount. It’s not enough to simply throw ingredients together; we need to control the output with precision. My approach to Weihenstephaner starts with the grist, moves through mash kinetics, and culminates in careful fermentation management.

Manual Calculation Guide: Grain Bill & Efficiency

The foundation of any great beer is its malt bill. For Hefeweissbier, a significant portion of wheat malt is critical for body, head retention, and providing precursors for yeast phenols. My target for efficiency is **75%** for a typical homebrewing system, which is a good balance of extraction without over-sparging and pulling tannins. Adjust your grain weights based on your system’s measured efficiency.

My target Original Gravity (OG) is 1.052. To calculate the fermentable extract contribution from each malt, I use the following simplified formula for a 23-liter batch (adjust for your volume):

Points per kg = (Extract Potential of Malt * Efficiency) / 0.00386

For example, German Pilsner Malt (80% extract potential) at 75% efficiency:

(0.80 * 0.75) / 0.00386 = 155.4 points/kg (approx)

And German Wheat Malt (82% extract potential) at 75% efficiency:

(0.82 * 0.75) / 0.00386 = 159.6 points/kg (approx)

So, for 2.45 kg Pilsner and 3.0 kg Wheat:

(2.45 kg * 155.4) + (3.0 kg * 159.6) = 380.73 + 478.8 = 859.53 total points

Dividing by 1000 to get specific gravity points: **0.085953**, which added to 1 gives us an OG of **1.085953**. This is significantly higher than our target 1.052! What gives?

Ah, the classic calculation pitfall! This formula (points/kg) is for a fixed volume, typically 1 liter. For a 23-liter batch, you need to divide the total points by the volume. So:

Total Points = (Weight_Pils * Extract_Pils_Points) + (Weight_Wheat * Extract_Wheat_Points)

Using my preferred method: Potential points (PPG, points per pound per gallon) * weight (lbs) / volume (gallons). For European malts, I use degrees Plato and convert. Let’s use simpler PPG based on typical lab results:

• German Pilsner Malt: ~38 PPG
• German Wheat Malt: ~39 PPG

For a 23-liter (6-gallon) batch:

• Pilsner Malt: 5.4 lbs * 38 PPG = 205.2 points
• Wheat Malt: 6.6 lbs * 39 PPG = 257.4 points
• Total Points: 205.2 + 257.4 = 462.6 points

Predicted OG = 1 + (Total Points * Efficiency / Batch Volume in Gallons) / 1000

Predicted OG = 1 + (462.6 * 0.75 / 6) / 1000 = 1 + (57.825 / 1000) = 1.0578

This is closer to my target of 1.052. I’d then adjust the total grain weight slightly down (or water volume up) to hit 1.052 exactly. The grain bill above is already adjusted for this target given my system’s specific volume and losses. This shows the iterative nature of recipe formulation!

ABV Calculation

The standard formula I rely on to calculate ABV post-fermentation is:

ABV = (OG - FG) * 131.25

For our target values:

ABV = (1.052 - 1.012) * 131.25 = 0.040 * 131.25 = 5.25%

This falls perfectly within the 5.2-5.3% range for a classic Hefeweissbier.

Water Profile Considerations

Hefeweizen thrives on a low-mineral water profile. I generally aim for a profile similar to Munich’s natural water. This means low alkalinity and moderate calcium. While not strictly necessary for every homebrewer, I find it contributes to the overall character and mouthfeel. My target profile, achieved with filtered water and minimal additions, is typically:

• Calcium (Ca): 30-50 ppm
• Magnesium (Mg): 5-10 ppm
• Sodium (Na): 5-15 ppm
• Sulfate (SO4): 10-20 ppm
• Chloride (Cl): 40-70 ppm
• Bicarbonate (HCO3): 0-50 ppm (as low as possible)

High levels of sulfate can make the beer seem thin or bitter, while too much chloride can mute the delicate esters. A chloride-to-sulfate ratio closer to 2:1 or 3:1 is ideal for promoting perceived mouthfeel and accentuating the malt and yeast character.

Step-by-Step Execution: Brewing Your Clone

This is where the rubber meets the road. Every step here is honed from my personal brewing experience to maximize the characteristic flavors of Weihenstephaner.

1. Malt Preparation & Water Treatment

   • **Mill your grains** to a medium-fine crush. For a wheat-heavy grist, a finer crush helps extract starches more effectively but be careful not to create a flour that causes a stuck mash. I usually run wheat malts through my mill twice, adjusting the gap slightly tighter on the second pass.
   • **Heat your strike water.** For a single infusion mash, aiming for a mash-in temperature of **64°C (147°F)**, your strike water will likely need to be around **70-72°C (158-162°F)**, depending on your grain temperature and equipment. For my two-step mash, my first strike water is targeting **45°C (113°F)**.
   • **Add water salts** to your strike water if you’re adjusting your profile. Ensure they are fully dissolved.

2. The Mash: The Secret to Balance

   I employ a two-step infusion mash to achieve the desired balance of dextrins and fermentable sugars, which is crucial for mouthfeel and yeast health. This isn’t a traditional decoction, but a simpler infusion step mash that still delivers the goods.

   1. **Ferulic Acid Rest:** Dough in your crushed grains into the strike water to reach **45°C (113°F)**. Maintain this temperature for **15 minutes**. This rest is vital for promoting the activity of ferulic acid decarboxylase, the enzyme responsible for creating ferulic acid, a precursor to 4-Vinyl Guaiacol (the clove phenol).
   2. **Saccharification Rest:** Gradually raise the mash temperature to **67°C (152°F)**. I do this by adding boiling water or applying direct heat very slowly while stirring constantly to avoid scorching. Maintain this temperature for **60 minutes**. This temperature favors both alpha and beta amylase, creating a good balance of fermentable sugars and unfermentable dextrins, ensuring both a crisp finish and that characteristic Hefeweizen body.
   3. **Mash-Out:** Raise the mash temperature to **78°C (172°F)** and hold for **10 minutes**. This denatures enzymes, stopping starch conversion, and makes the wort less viscous for sparging.

3. Lautering and Sparge

   • **Recirculate:** Begin to slowly recirculate your wort until it runs clear of grain particles. This typically takes 15-20 minutes.
   • **Sparge:** Begin your sparge with water at **78°C (172°F)**. Aim for a sparge rate that allows you to collect your target pre-boil volume over approximately 60-90 minutes. Do not sparge below a gravity of **1.008** to avoid extracting tannins.
   • **Measure Pre-Boil Gravity:** After collecting your full pre-boil volume, take a gravity reading. Target around **1.045 – 1.047** for a 23-liter batch, accounting for boil-off concentration.

4. The Boil: Simple & Clean

   Hefeweissbier is not hop-forward; the focus is on the yeast and malt. My hop schedule is intentionally simple.

   • **Total Boil Time:** **60 minutes**.
   • **Hop Addition 1 (60 minutes):** Add **14g (0.5 oz)** of German Magnum (14% AA) for bittering. This delivers a clean bitterness without flavor.
   • **Hop Addition 2 (10 minutes):** Add **28g (1.0 oz)** of German Hallertau Mittelfrüh (4% AA) for a subtle noble hop aroma.
   • **Yeast Nutrient (10 minutes):** Add 1/2 tsp (for 23L) or 1/4 tsp (for 5.7L) of yeast nutrient (e.g., White Labs Wyeast Nutrient, Fermax) to ensure a healthy fermentation.
   • **Irish Moss / Whirlfloc (10 minutes):** Add 1/2 tsp (for 23L) or 1/4 tsp (for 5.7L) to aid in hot break compaction and clarity, though we are still aiming for haze.

5. Cooling & Pitching

   • **Cooling:** Rapidly chill your wort to your pitching temperature of **18°C (64°F)**. I use a plate chiller or immersion chiller for this.
   • **Oxygenation:** Oxygenate your chilled wort thoroughly. This is crucial for healthy yeast reproduction and achieving the desired ester/phenol balance. I typically use an oxygen stone for 60 seconds at 1 LPM.
   • **Yeast Pitching:** Pitch a generous amount of a healthy Weihenstephaner yeast strain. I strongly recommend White Labs WLP300 Hefeweizen Ale Yeast or Wyeast 3068 Weihenstephan Weizen. For a 23-liter batch, I typically pitch **two vials/smack packs** or a healthy **2-liter starter** for optimal performance. For 5.7 liters, a single vial/pack is usually sufficient.

6. Fermentation: Temperature is King

   This is the most critical stage for shaping the characteristic flavor profile. My data shows a specific temperature profile produces the best results:

   • **Initial Fermentation:** Start fermentation at **18°C (64°F)** for the first 2-3 days. This encourages more clove production.
   • **Mid-Fermentation Rise:** Gradually raise the temperature to **20°C (68°F)** over the next 3-4 days. This encourages banana ester production. This gentle rise ensures a balance, rather than an overwhelming presence of one over the other.
   • **Hold:** Maintain **20°C (68°F)** until fermentation is complete, typically 7-10 days.
   • **Gravity Checks:** Monitor your gravity. Fermentation is complete when your specific gravity is stable over 3 consecutive days, ideally around **1.012**.

7. Conditioning & Packaging

   • **Cold Crash (Optional but Recommended):** After primary fermentation, if you want to drop some yeast but maintain the classic haze, cold crash at **0-2°C (32-35°F)** for 24-48 hours. I find this helps settle some of the harsher phenolics while leaving plenty of haze and flavor.
   • **Transfer:** Carefully transfer the beer to a keg or bottling bucket. Avoid disturbing the yeast cake too much if you want to retain more yeast in suspension.
   • **Carbonation:** This style demands high carbonation. Target **3.0-3.5 volumes of CO2**.
     • **Kegging:** Force carbonate at 18-20 PSI at 2°C (35°F) for 3-5 days.
     • **Bottling:** Use **8-9g of priming sugar per liter** (e.g., 185g dextrose for 23 liters) or **3.3-3.7 oz per gallon** (e.g., 8.5 oz for 6 gallons) to achieve target carbonation. Condition bottles at 20-22°C (68-72°F) for 2-3 weeks.
   • **Serve:** Serve in a traditional Weissbier glass to appreciate the head and aroma.

Troubleshooting: What Can Go Wrong

Even with meticulous planning, brewing has its curveballs. Here’s what I’ve encountered and how I’ve learned to navigate it:

• **Too Much Clove, Not Enough Banana:** This typically points to a primary fermentation that was too cool, or insufficient oxygenation. The yeast, particularly WLP300/Wyeast 3068, will produce more 4-Vinyl Guaiacol (clove) at lower temperatures and less isoamyl acetate (banana) if stressed or under-pitched. My fix: ensure proper pitch rates and follow the temperature rise schedule.
• **Too Much Banana, Not Enough Clove:** Conversely, a fermentation that was too warm initially, or a rapid rise in temperature, will push banana esters forward. My early “banana candy” batch was a prime example. Stick to that **18°C (64°F)** start.
• **Lack of Haze:** If your Hefe is crystal clear, you likely either cold-crashed too aggressively, filtered it (never filter a Hefe!), or didn’t use enough wheat malt. My solution: Embrace the wheat, avoid aggressive cold crashing, and ensure there’s enough yeast in suspension. This is a beer meant to be cloudy.
• **Poor Head Retention:** This can be due to a few factors: inadequate wheat protein, dirty glassware, or high levels of fats/lipids in the beer. Ensure your wheat malt percentage is correct, and always use beer-clean glassware.
• **Stuck Fermentation:** Low mash temperature (below 64°C/147°F) for too long, or an unhealthy yeast pitch can lead to a stuck fermentation. Always verify your mash temperatures with multiple thermometers and ensure your yeast is viable and adequately pitched. My preferred method is a stir plate starter for optimal cell counts.
• **Sour Off-Flavors:** Any sourness usually indicates a bacterial infection. Practice impeccable sanitation, especially after the boil. Every piece of equipment that touches chilled wort must be meticulously cleaned and sanitized. I’ve learned this the hard way on more than one occasion. For more on sanitation, visit BrewMyBeer.online.

Sensory Analysis: What You Should Experience

Once you’ve brewed, conditioned, and chilled your Weihenstephaner clone, it’s time for the ultimate reward – the tasting. This is what you should be looking for:

• **Appearance:** Pour into a traditional Weissbier glass. Observe a beautiful, hazy, straw-gold to light amber color. A thick, pillowy, brilliant white head should form, lacing the glass as it recedes slowly. The haziness should be uniform, a characteristic of suspended yeast and wheat proteins.
• **Aroma:** Lift the glass to your nose. The dominant aromas should be a harmonious blend of phenolic clove (4-vinyl guaiacol) and fruity banana (isoamyl acetate). You might also detect subtle notes of bubblegum, vanilla, and a slight bready or wheaty malt sweetness. Hops should be barely perceptible, a faint spicy or floral whisper in the background.
• **Mouthfeel:** The first sip should reveal a medium-light body with a creamy, almost effervescent texture, thanks to the high carbonation. It should feel smooth and coating on the palate, without being cloying. The finish should be relatively dry, enhancing its refreshing character.
• **Flavor:** The flavor mirrors the aroma, with a delightful interplay of ripe banana and spicy clove. The wheat malt provides a bready, slightly sweet backbone, while a very low bitterness (12-15 IBU) ensures the yeast and malt are the stars. There should be no harshness, no lingering bitterness, just a clean, refreshing, and complex flavor profile that encourages another sip.

FAQs: Common Questions I Get

How do I precisely control the banana-to-clove ratio?

The primary lever here is fermentation temperature and yeast health. My data consistently shows that starting cooler (**18°C / 64°F**) favors clove, while a gradual rise to **20°C (68°F)** mid-fermentation encourages banana. A very healthy pitch rate also helps achieve this balance; stressed yeast can produce off-flavors or skew the ratio. Experiment within a narrow temperature band (17-21°C) to find your personal sweet spot, but always start low.

Why is my Hefeweizen not hazy, or clearing too much?

A true Hefeweizen should be hazy. The haze comes from suspended yeast, unfilterable wheat proteins, and polyphenols. If yours is clear, you might have: 1) Cold-crashed too aggressively or for too long; 2) Used insufficient wheat malt; 3) Pitched too little yeast, or yeast flocculated out too quickly. To guarantee haze, ensure at least **50% wheat malt**, don’t cold crash for more than 48 hours (or not at all if you like maximum haze), and gently rouse the yeast from the bottom of the bottle/keg before pouring.

What’s the absolute best yeast strain for a Weihenstephaner clone?

Hands down, the strains derived from the Weihenstephaner culture. For liquid yeast, I exclusively use **White Labs WLP300 Hefeweizen Ale Yeast** or **Wyeast 3068 Weihenstephan Weizen**. Both are exceptional and deliver the iconic banana and clove profile. If you absolutely must use dry yeast, Fermentis SafAle WB-06 can produce a decent result, but it tends to be more phenolic and less banana-forward than the liquid strains, and may require a slightly different temperature regimen to balance.

Can I use different hops than Magnum and Hallertau Mittelfrüh?

While you can, I wouldn’t recommend it for a clone of this specific beer. The original Weihenstephaner uses noble German hops, which are low in alpha acids and provide a delicate, spicy, or floral aroma without imparting assertive bitterness or flavors that would compete with the yeast character. Substituting with American or New World hops would fundamentally change the hop profile and detract from the authentic Hefeweissbier experience. Stick to German noble varieties like Tettnang, Spalt, or Saaz if you must vary, but keep them minimal. Your main resource for all brewing ingredients and techniques is right here at BrewMyBeer.online.