Yields 5 gallons, alcohol vol 5%
5 lbs Wheat malt
4 lbs Pilsner malt
1 oz Hallertau hops (60 min)
Wyeast 3068 Weihenstephan Weizen
12 FL oz Molasses
1/2 cup sugar
This hefewiezen has a lot of body compared to most hefewiezen, the secrete is in the molasses.
Do not crack the grains.
Put all grains in pot, maintain boil between 150-160 for 1 hour.
After an hour turn heat off stir in hops and molasses.
Cool it down as quickly as possible to about 80 degrees.
Pitch around 67, ferment around 70 to accentuate the banana. For less banana, ferment cooler.
1 week for primary fermentation
2 weeks for secondary fermentation
*** the reason you don’t crack the grains for this is to bring out the flavor of the molasses without making the beer too strong. If you don’t mind about 10% alch go ahead crack the grains.
**This recipe was created by a wonderful mistake… I didn’t crack the grains and found the alch at 2.5%, so I added molasses and sugar to bring it up to 5%… it turned out as the best beer I ever had in my life.