A true traditional Hefe will adhere to the Rheinheitsgebot in that there will not be any adjuncts added or flavorings. It is actually one of the easiest beers to make, in so far as the Infusion process is very simple and the grain bill is generally smaller than most. The tricky part about making Hefe is the fermentation temperature must be strictly controlled. Temperatures above 50 degrees will allow a banana like flavor to dominate. Temperatures lower than 50 will feature a clove like tone. Keeping it right at 50 degrees will produce both. That is the target that, in general, most brewers aim for. Glengarry is no different in that department. Below is the Grain Bill, vital stats, and Infusion instructions for making wonderful Hefeweizen. Just keep that temp dial pegged at 50!
Grain Bill:
- 5 lbs Bohemian Pilsner
- 5 lbs White Wheat (5 degree)
Hops: 1.5 oz Czech Saaz, at start of boil.
Adjuncts: None
Yeast: White Labs 300 Hefeweizen
Infusion Process:
- 15 mins rest @ 120 degrees
- 15 mins rest @ 140 degrees
- 30 mins rest @ 152 degrees
- raise to 170 degrees, mash out.
Ferment: 14 - 21 days @ EXACTLY 50 degrees.
OG: ~ 1.040
FG: ~ 1.020
ABV: ~ 5.0%