BARB’S HEF

Hefeweizen

NICK CORONA

“Outside of requiring a system that allows a step mash, this is a relatively easy brew. When I brewed this beer at Hangar 24, their system didn’t allow for a step mash. We were able to do a two-part infusion and skip the protein rest. The first rest produces ferulic acid, necessary for the yeast to produce the style’s clove-like phenols. Banana esters can come across as a banana bomb or even bubblegum, so I control this through restrained fermentation temperatures during the first few days. Brewers looking to perfect this style should closely monitor the initial stages of fermentation.”

SIZE	5 gallons (18.9 L)
ORIGINAL GRAVITY	1.046
FINAL GRAVITY	1.009
IBU	15.2
SRM	3.6

ABV

4.8%

MALTS AND ADJUNCTS

4.5 pounds (2.04 kg) German Pilsner

4.5 pounds (2.04 kg) White Wheat Malt

0.5 pound (0.23 kg) Rice Hulls

HOPS (90-MINUTE BOIL)

0.25 ounce (7 g) Hallertau Mittelfrueh (3% AA), 90 minutes

0.75 ounce (21 g) Hallertau Mittelfrueh, 30 minutes

YEAST

2 packages (1.5 L starter) White Labs WLP 380 Hefeweizen IV Ale

NOTES

Mash Add 1⅓ teaspoons (6.5 g) calcium chloride to mash.

Ferulic Acid Rest, 115°F (46°C), 10 minutes

Protein Rest, 127°F (53°C), 10 minutes

Mash temperature, 149°F (65°C), 60 minutes

Brewing Add ⅔ teaspoon (3.4 g) Diammonium phosphate with 10 minutes left in the boil.

Fermenting Ferment at 66–70°F (19–21°C).

Post-fermentation Carbonate to 3.5 volumes CO₂.