Hefeweizen Recipe (All-Grain): 5 to 30 Gallons
An all-grain Hefeweizen recipe you can brew at 5 to 30 gallons: 4.6% ABV and 13 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Hefeweizen at a glance: 4.6% ABV, 13 IBU, OG 1.047. A classic Bavarian hefeweizen: over half wheat malt, barely any hop bitterness, and a German wheat yeast that brings banana and clove. It’s cloudy by design and best drunk young.
Bräu Supply recipe · All-grain
Hefeweizen
Grain · for 5 gal into the fermenter
| 5.5 lb (2.49 kg) | Wheat malt | 58% |
| 4 lb (1.81 kg) | Pilsner malt | 42% |
| 0.25 lb (0.11 kg) | Rice hulls |
Hops
| 1 oz (28 g) | Hallertau Mittelfrüh · 4% AA | 60 min |
Yeast and water
| 1 pkg | German wheat yeast (WB-06, WLP300 or Wyeast 3068) | |
| Water | Soft water is ideal. | |
Process
- Mash: Optional 111°F (44°C) for 15 minutes, then 152°F (67°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 64°F (18°C) for 10 to 14 days
- Condition: Package young; no long conditioning needed
- Carbonate: 3.5 volumes of CO₂ (use bottles or a keg rated for it)
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Add rice hulls to the grain to keep the wheat mash from sticking.
- For more clove, rest at 111°F (44°C) for 15 minutes, then raise to 152°F (67°C) for 60 minutes.
- Boil 60 minutes with a single hop addition.
- Chill to 62°F (17°C), pitch, and ferment at 64°F (18°C).
- Package after 10 to 14 days at about 3.5 volumes. Serve within a couple of months.
Tips
- Temperature steers the flavour: cooler (62°F) gives more clove, warmer (68°F) more banana.
- Don’t filter or cold crash hard; the yeast haze is part of the style.
- Use a tall wheat glass and roll the bottle to pour the yeast in.
Frequently asked questions
Why does my hefeweizen taste like bubblegum?
It fermented too warm. Keep it at 64°F or below for a balanced banana and clove.
Do I need a step mash?
No, but the rest at 111°F boosts clove. Our step mashing guide explains why.