Weizen beer

A typical fruity pale Bavarian hefeweizein beer. This highly carbonated beer turns out distinctive clover and banana flavors and thick cream foamy head.
A recipe developed by Weyermann® Specialty Malts


Alcohol: 4.8-5.5 %
Original gravity: 1.050-1.055
Bitter Units: low
Color: pale to white


  • Pale Wheat Malt 60%
  • Pilsner Malt 27%
  • Carahell ® or equivalent 10%
  • Acidulated malt 5%

CARAHELL ® is a registered trademark of Weyermann® Specialty Malts.

  • Tettnang
  • Herbrucker
  • Saaz (2 to 5% alpha acid)
  • Safbrew WB-06 70g/hl (0.093 Oz/gal)

Mashing Temperature (100 minutes-infusion)

  1. Mash in at 35°C (95°F) and raise mash at 45°C rest for 10 minutes
  2. Raise mash temperature to 52°C (125.6°F) rest for 10 minutes
  3. Raise mash temperature to 62°C (143.6°F) rest mash for 30 minutes
  4. Part mash temperature to 72°C (161°F) rest mash for 30 minutes
  5. Pump at 78°C (172.4°C) for mash out

Boiling of the Wort – 90 minutes

Boiling should be done at 100°C /212°F.

Hopping 60 – 90 minutes

Add 90% at beginning and 10% of hops 5 minutes before the end.

Fermentation temperature

Ideally start at 20°C (53.6°F)


For one week at approximately 20°C