Скачать или смотреть Weihenstephaner Hefeweissbier History and Clone Recipe | Classic Bavarian Wheat Beer

Brew a classic Weihenstephaner Hefeweissbier–style Bavarian wheat beer at home and learn the history and background of the world’s oldest brewery in Freising, Bavaria. This video combines beer history, style overview, and a complete 19 L / 5 gallon all‑grain Hefeweizen clone recipe with the signature banana and clove profile.

We cover:

Origins of Weihenstephan Abbey and its role as the world’s oldest brewery

How Bavarian wheat beer evolved into modern German Hefeweizen

Full step‑by‑step homebrew recipe, mash schedule, fermentation profile, carbonation and serving tips

Batch Specs (19 L / 5 Gallons)
Style: German Weizen / Weissbier

Batch size: 19 L / 5.0 gal

Boil time: 90 min

OG: 1.048–1.052 | FG: 1.010–1.014

ABV: ~4.8–5.2%

IBU: 12–15 (low, smooth bitterness)

Color: 3–4 SRM (pale, hazy gold)

Carbonation: 2.8–3.2 vols CO₂ (high, spritzy)

Grain Bill (≈4.4 kg / 9.7 lb incl. hulls)
60% Wheat Malt (pale) – ~2.50 kg / 5.5 lb

26% Pilsner Malt – ~1.09 kg / 2.4 lb

10% Munich Malt (~10L) – ~0.41 kg / 0.9 lb

4% CaraMunich I – ~0.18 kg / 0.4 lb

Rice Hulls – ~0.23 kg / 0.5 lb (for lautering only)

Hop Schedule (German Noble)
Hallertau Mittelfrüh (~3.5–4.0% AA) – 24 g / 0.85 oz @ 60 min

No late hop additions (keep hops in the background)

(Alternatives: Tettnang or Liberty at similar AA%, adjusted for ~13 IBU.)

Yeast Options
Liquid – classic Weihenstephaner character

Wyeast 3068 Weihenstephan Weizen

1 pack for 19 L / 5 gal

18–24 °C / 64–75 °F

Strong banana + clove, low flocculation

Dry – easier handling

Fermentis SafAle WB‑06

11 g (1 packet)

18–26 °C / 64–79 °F

Slightly drier, still estery/phenolic

Warmer fermentation and slightly lower pitch = more banana; cooler fermentation and a proper ferulic‑acid rest = more clove.

Water (Soft Bavarian‑style)
For RO/soft water, approximate target:

Ca: ~40–50 ppm | Mg: ~5 ppm

Na: ~20–40 ppm | Cl: ~70–90 ppm

SO₄: ~30–50 ppm

Small additions of calcium chloride + a little gypsum; adjust mash pH to 5.2–5.4.

Mash Schedule (Multi‑Step, Hefeweizen Focus)
45 °C / 113 °F – 15 min (Ferulic acid rest – clove precursor)

54 °C / 130 °F – 10 min (Protein rest)

64 °C / 147 °F – 40 min (Beta sacch – fermentable sugars)

72 °C / 162 °F – 30 min (Alpha sacch – body)

76–78 °C / 169–172 °F – 5–10 min (Mash‑out)

Boil
90‑minute boil

60 min: bittering hop addition

Optional: yeast nutrient and kettle finings in last 10–15 min

Fermentation
Chill to 18–20 °C / 64–68 °F and oxygenate

Pitch yeast (Wyeast 3068 or WB‑06)

Days 1–4: 18–20 °C / 64–68 °F (clove‑forward)

Days 5–10/14: slowly ramp to ~21–22 °C / 70–72 °F (banana esters, finish)

Optional: 3–7 days at 7–10 °C / 45–50 °F to clean up sulfur, retain haze

Traditional open fermentation (wide, loosely covered fermenter) is historically accurate, but a closed fermenter with plenty of headspace works well.

Packaging & Carbonation
Bottle conditioning (traditional):

Target 2.8–3.2 vols CO₂

Typically ~110–120 g (≈3.9–4.2 oz) corn sugar for 19 L / 5 gal (adjust with a priming calculator)

2–3 weeks at 18–22 °C / 64–72 °F, then chill

Kegging (forced):

12–15 PSI at 3–4 °C / 37–40 °F for 10–14 days

Flavor, Background & Pairing
Expect a hazy golden Hefeweissbier with a dense white head, aromas of banana, clove, light vanilla, and soft wheat bread notes. Bitterness is low, the mouthfeel creamy and highly carbonated, with a refreshing finish. In the video, we also explore the history of Weihenstephaner, how wheat beer survived Bavarian purity traditions, and why this beer became a benchmark for the Hefeweizen style.

Perfect with Bavarian pretzels, Weisswurst, grilled chicken or fish, and mild creamy cheeses.

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