German Weissbier (Hefeweizen)
“Cloudy Bavarian wheat classic celebrated for its banana and clove yeast fingerprint.”
Official BJCP Vital Statistics Range
Sensory Character & Tasting Notes
Origin, Heritage & Craft Tradition
For centuries, wheat beer brewing in Bavaria was a strictly enforced royal monopoly controlled by the House of Wittelsbach. Only in the late 18th century was it opened to public brewers as brown lagers grew in popularity. What makes Hefeweizen unique is that its entire sensory profile is created by specialized ale yeast metabolizing ferulic acid from malted wheat at controlled temperatures.
Authentic Grain Bill & Mash Schedule
Recommended Yeast Strains
Water Profile & Salts
Soft to moderate water. Keep minerals low to highlight the soft wheat dough texture. Ferment at 62-64°F for clove emphasis, or 68-72°F for banana emphasis.
Commercial Reference Benchmarks
Benchmark your homebrew against these commercial archetypes:
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Brew Day Precision Calculators for German Weissbier (Hefeweizen)
All 8 Calculators→Dial in this recipe with authentic target gravities, bitterness, strike temperatures, and carbonation:
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