Update on the Hefe

El Hefe 5.0

Looks and tastes the part.  I get Banana and Clove aroma/flavor.   I love passionfruit and can detect it in the slightest amounts.   I couldn’t resist adding a little passion fruit extract at flame out.  I doubt anyone, other than myself, would be able to detect it.

The Dark Munich malt contributed a bit more color than is typical for a Hefe.   I didn’t use Pilsen malt at all which proves you don’t need to use German malt to make a decent Hefe.  This is at least my 5th batch of Hefe.   Of those I’d say two batches pretty much nailed the flavor profile.  I find following grain bill, mash, and yeast will make a decent hefe:

  • grain bill should consist of at least 50% wheat
  • my latest mash schedule for a hefe is:
    • Mash in 110ºF for 10 min
    • Protein Rest 122ºF for 10 min
    • Sach Rest 154ºF for 40 min
    • Mash out 168ºF for 10 min
  • White Labs WLP-300 Yeast.  I find it best it under pitch it.

I use a Grainfather so it’s easy for me to step mash.  Note my system requires 5 – 10 minutes to ramp up between mash steps.  So you may need to adjust the schedule based on your system.

Leave a Reply