Ramstein Hefeweizen

One of my favorite styles to brew for the warmer months is a authentic Hefeweizen.  In my opinion, it's the German counterpart to the Belgian or French Saison style. Yes, there is the Radler, the Berliner Weisse, and the Gose, which could probably make a good argument as well, but for me, it's the Hefeweizen. It's thirst quenching, relatively dry, light, and has a solid body from generous dosing of wheat. Not only this, the profile is dominated by an expressive yeast, throwing the classic banana/clove aromas and flavors, with the hops are in the background, just like a Saison. Although the flavors and aromas vary greatly to that of a Saison, the connections can be made.

I've been brewing this recipe for a number of batches now, but I should give most of the credit to Edwort over at www.homebrewtalk.com for the inspiration. I usually stick with a similar grist, changing the hops around with what's available and appropriate. I have only used WLP300 (which is supposedly the Weihenstephan yeast, enough said) with this recipe, and it throws the flavors and aromas you would expect from a German Hefeweizen yeast. I purposely underpitched by about 22% to stress the yeast out a bit, and get some of those great, classic Hefe flavors and aromas. This, along with a consistent fermentation temperature will get the result I am looking for.

Sticky wheat mash

Ramstein

Size: 5.5 gal
Boil: 7.5 gal (90 min)
Yeast: WLP300 ~153 billion cells

Water

Ca: 94.4 ppm                         Cl: 94.7 ppm
Mg: 1.9 ppm                          SO4: 105.2 ppm
Na: 15.8                                HCO: 41.13 ppm




Grist

6.25 lbs. Wheat Malt (Weyerman)
4.50 lbs. Pilsner (Weyerman)

-Mashed at 153F for 90 minutes. New false bottom not filtering too well, should have used rice hulls.

Hops

1.00 oz. Hallertau (5.2%) @ 45 min & 15 min, ~15 IBUs (these hops are 6 months old)

Post Boil

-Aerated 60 seconds pure O2. Pitched @ 70F. Set temperature control to 68F. OG was a high at 1.056, diluted with distilled to 1.051.
-Ramped the temperature up to 70F after 24 hours.