Hefeweizen is a top-fermented German wheat beer built almost entirely on yeast character, specifically banana esters and clove phenols produced by a dedicated Weizen strain. A well-brewed Hefeweizen clocks in around 5.0–5.5% ABV, stays cloudy with suspended yeast, and carbonates high at 3.0–3.5 volumes of CO₂. I've brewed this style over a dozen times, and the single biggest lever is fermentation temperature: nail that and everything else falls into place.
Hefeweizen Style Parameters
| Parameter | Target Range |
|---|---|
| OG | 1.044–1.052 |
| FG | 1.008–1.014 |
| ABV | 4.9–5.5% |
| IBU | 8–15 |
| SRM | 3–9 (pale straw to gold) |
| CO₂ Volumes | 3.0–3.5 |
Grain Bill (5-gallon / 19-liter batch)
| Malt | Weight | % of Grist |
|---|---|---|
| German Wheat Malt (Weyermann) | 5.5 lb / 2.5 kg | 60% |
| German Pilsner Malt | 3.5 lb / 1.6 kg | 40% |
Keep it simple. I've experimented with adding small amounts of Munich malt for depth, but it muddies the clean wheat character. German malts from Weyermann or Best Malz are worth sourcing, the flavor difference over generic wheat malt is real.
Hop Schedule
| Hop | Amount | AA% | Addition Time | IBU Contribution |
|---|---|---|---|---|
| Hallertauer Mittelfrüh | 1 oz / 28 g | 4% | 60 min | ~12 IBU |
One hop addition, bittering only. Tettnanger or Spalt work as substitutes. Skip late additions entirely, you want the yeast front and center, not hop aroma competing with banana and clove.
Yeast Selection and Fermentation Temperature
The yeast is everything in Hefeweizen. Use a genuine Weizen strain: Wyeast 3068 (Weihenstephan), White Labs WLP300, or Fermentis WB-06 for dry yeast. These strains produce isoamyl acetate (banana) and 4-vinyl guaiacol (clove), the two compounds that define the style. Fermentation temperature controls which flavors dominate:
| Fermentation Temp | Dominant Character |
|---|---|
| 62–64°F / 17–18°C | Clove-forward |
| 64–66°F / 18–19°C | Balanced banana and clove |
| 68–72°F / 20–22°C | Banana-forward |
I've had batches where I let temperature drift up to 74°F (23°C) and ended up with bubblegum-dominant beer, drinkable, but not the profile I was after. For a classic balanced Hefeweizen, pitch at 62°F (17°C) and let it rise slowly to 66°F (19°C) over 48 hours.
Mash Process: Step Mashing for Better Results
A step mash helps manage wheat's high protein content and can boost clove character. In my experience, even a simple two-step mash outperforms a single infusion for this style:
- Ferulic acid rest, 111°F / 44°C for 10–15 min (optional but enhances clove phenols)
- Protein rest, 122°F / 50°C for 15 min (reduces haze issues, improves lautering)
- Saccharification, 148°F / 64°C for 45 min (dry, fermentable wort)
- Mash-out, 168°F / 76°C for 10 min
If your system can't do step mashing, a single infusion at 152°F (67°C) for 60 minutes still produces a good beer. Add 0.5 lb (230 g) of rice hulls to prevent a stuck sparge, wheat malt's lack of a husk makes lautering slow.
Water Chemistry
Munich water is soft, that's the profile to approximate. Target calcium around 75 ppm, chloride 50 ppm, sulfate 40 ppm, and keep carbonates low (under 50 ppm) to avoid mash pH climbing too high with the alkaline wheat malt. The chloride-forward ratio gives the beer that round, full mouthfeel Hefeweizen is known for. The American Homebrewers Association has a solid water chemistry primer if you're starting from scratch with water adjustments.
Packaging and Carbonation
Hefeweizen is bottle-conditioned in the traditional Bavarian approach, and higher carbonation is essential, 3.0–3.5 volumes of CO₂. For a 5-gallon batch at 68°F (20°C), use approximately 5 oz (142 g) of corn sugar. Do NOT filter or fine the beer, the suspended yeast is part of the style, contributing both appearance and a slight yeasty flavor. Condition bottles at room temperature for 2 weeks before refrigerating.
Common Questions
Why does my Hefeweizen taste like bubblegum instead of banana?
Bubblegum character comes from isoamyl acetate production at higher fermentation temperatures, often combined with underpitching. If your beer skews toward bubblegum rather than banana, you likely fermented above 70°F (21°C) or pitched too little yeast. For the next batch, pitch a full packet of WLP300 or Wyeast 3068, start fermentation at 62°F (17°C), and let it rise gradually to 66°F (19°C). The bubblegum note is essentially an extreme form of banana, adjusting temperature and pitch rate brings it back into balance.
Should I use a ferulic acid rest for every Hefeweizen batch?
Not necessarily. The ferulic acid rest at 111°F (44°C) for 10–15 minutes releases ferulic acid from the grain, which your Weizen yeast later converts to 4-vinyl guaiacol (clove). I've found it makes a noticeable difference when brewing with Wyeast 3068, which is particularly phenol-expressive. For a banana-forward profile, skip it or minimize it. For a spicy, clove-accented Hefeweizen, include it, the difference is clearly detectable in the finished beer. WB-06 dry yeast is also less phenol-expressive, so the rest matters more if you're using liquid yeast.
Can I filter or fine my Hefeweizen to make it clear?
Technically yes, but you'd be making Kristallweizen, the filtered, clear variation. For authentic Hefeweizen, the cloudiness is a feature, not a flaw. The suspended Weizen yeast contributes flavor and mouthfeel. If you fine with gelatin or Irish moss, you'll strip out the yeast and change the character of the beer. If you want a clearer beer with the same general flavor, a Kristallweizen is perfectly legitimate, just don't add Irish Moss at knockout and do allow the beer to condition at 34°F (1°C) for two weeks before packaging.