Dead Simple Hefeweizen


(from The Everything Homebrewing Book by Drew Beechum)

A traditional Bavarian wheat beer that’s decidedly easy to brew. It’s the yeast strain that adds the telltale banana and clove aromas that this style is known for.

Malt Extract:Wheat (weizen) liquid malt extract (6.60 lbs)
Hopping Schedule:
(Variety, amount, boil time)
#1 Tettnanger (0.5 oz; 60 min)
#2 Czech Saaz (0.5 oz; 5 min)
Starting Gravity:1.045
Fermentation Temp:65-69 degrees F
Yeast:White Labs WLP830 Hefeweizen IVor Wyeast 3650 Bavarian Wheat


  1. In a large pot, bring 2 gallons of water to a boil.
  2. Remove from the heat and stir in 2 pounds of the liquid malt extract.
  3. Return to the heat and bring it to a full, roiling boil. Watch for boilovers!
  4. Once the foaming stops, add the contents of the first hop package.
  5. Sanitize your fermenter, strainer, airlock & stopper.
  6. Maintain the boil for one hour, adding the Czech Saaz hops when 5 minutes remain in the boil.
  7. When the boil is done, cool the pot in a sink until sides are cool to the touch.
  8. Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
  9. Ferment in the temperature range recommended above.