Bavarian Hefeweizen Extract Beer Recipe Kit
Product details
Brew up a batch of our Bavarian Hefeweizen, and you'll feel the call of a traditional Bier Hall in every bottle. This foolproof beer recipe kit yields a medium-bodied, effervescent ale practically exploding with yeast and wheat malt character, kind of like a liquid multi-grain bread. A shining, hand-crafted example of Bavaria's signature brew.
The Bavarian Hefeweizen recipe kit contains all the ingredients you need for a 100% traditional, cloudy, malty, and spicy brew, with a smooth mouthfeel and dense, whipped-cream head. Serve in a tall glass "mit hefe" and swirl the bottle to make sure you get all the yeast!
Yield: 5 Gallons
Looking for the All Grain Version?
Additional information
| SKU | 1250 |
| Beer Color | Light |
| Original Gravity | 1049 |
| Total Time to Make | 4 weeks |
| Regional Style | German/Czech/Continental |
| Alcohol Content | Medium |
| Yield | 5 Gallons |
| Beer Style | German Ales,Wheat Beers |
| Fermentation Type | Ale |
| Beer Recipe Kit Instructions |
 Click here for recipe kit instructions |
| Related Articles | SafAle™ WB-06: Give the character you want to your wheat beer styles |
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Customer Reviews
I'll first caveat emptor this by stating that my goal for this beer might not have been exactly what everyone else's is - I was looking for a tasty and decidedly craft hefe, but also a super quaffable summer lawnmower beer. I wanted to produce only the clove/ginger phenols, and steer decidedly away from the typical banana/bubblegum esters. I also wanted a smooth finished product with a very crisp finish.
So perhaps you can call this a "Hefeweiser," but that's exactly what I was going for.
I fermented quite low in temperature (60F-ish) because I was only looking for clove/ginger notes and did not want banana/bubblegum at all. With a hefty starter in an attempt to mitigate those esters, the W3068 absolutely tore through primary fermentation - OG was a tad low at 1.046, but it bottomed out at an impressive 1.008 in exactly seven days.
After primary fermentation I let it "secondary" at roughly 72F ambient temperature for another week, then cold-crashed for two days at 40F, and then (Episode III Darth Vader scream) I left it at 40F to condition for another two weeks.
"Why the **** did you cold condition a hefe?" The answer is threefold: 1. I wanted to keep that light clove/ginger note that the yeast had already imparted without risking any additional ester production; 2. I wanted the finished product to be clean, crisp, and smooth without the "rough around the edges" quality that some hefes tend to have; 3. Why not? Gotta live a little sometimes.
End result after force carbing at 30 psi for a week? I ended up with exactly what I wanted - a clovey/gingery hefe with absolutely no banana/bubblegum, smooth drinkability, and a super crisp finish.
So I highly recommend the "hefeweiser," but then again, I'm just a guy on the internet.
Bavarian Hefeweizen Extract Beer Recipe Kit
Probably my first successful brew. I only deviated by over carbonating, shooting for 2.8 vols of CO2, which was a little over 7 oz of corn sugar. The extra carbonation really helped.
Wonderful flavor and finish, has a great bouquet and really feels like a hefe should. Only thing was we got really low alcohol levels but just makes it easier to drink more.
Tastes like authentic hefe, bright , citrus with right amount of acidity
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Customer Reviews
I'll first caveat emptor this by stating that my goal for this beer might not have been exactly what everyone else's is - I was looking for a tasty and decidedly craft hefe, but also a super quaffable summer lawnmower beer. I wanted to produce only the clove/ginger phenols, and steer decidedly away from the typical banana/bubblegum esters. I also wanted a smooth finished product with a very crisp finish.
So perhaps you can call this a "Hefeweiser," but that's exactly what I was going for.
I fermented quite low in temperature (60F-ish) because I was only looking for clove/ginger notes and did not want banana/bubblegum at all. With a hefty starter in an attempt to mitigate those esters, the W3068 absolutely tore through primary fermentation - OG was a tad low at 1.046, but it bottomed out at an impressive 1.008 in exactly seven days.
After primary fermentation I let it "secondary" at roughly 72F ambient temperature for another week, then cold-crashed for two days at 40F, and then (Episode III Darth Vader scream) I left it at 40F to condition for another two weeks.
"Why the **** did you cold condition a hefe?" The answer is threefold: 1. I wanted to keep that light clove/ginger note that the yeast had already imparted without risking any additional ester production; 2. I wanted the finished product to be clean, crisp, and smooth without the "rough around the edges" quality that some hefes tend to have; 3. Why not? Gotta live a little sometimes.
End result after force carbing at 30 psi for a week? I ended up with exactly what I wanted - a clovey/gingery hefe with absolutely no banana/bubblegum, smooth drinkability, and a super crisp finish.
So I highly recommend the "hefeweiser," but then again, I'm just a guy on the internet.
Bavarian Hefeweizen Extract Beer Recipe Kit
Probably my first successful brew. I only deviated by over carbonating, shooting for 2.8 vols of CO2, which was a little over 7 oz of corn sugar. The extra carbonation really helped.
Wonderful flavor and finish, has a great bouquet and really feels like a hefe should. Only thing was we got really low alcohol levels but just makes it easier to drink more.
Tastes like authentic hefe, bright , citrus with right amount of acidity
