This past fall I taught a personal enrichment class that focused on beer and food pairings. I brewed a hefe for this class and I also brined my Thanksgiving turkey in this beer as well (which turned out phenomenal by the way). I also baked bread using this beer. Yes, this is a basic hefe recipe, well pretty much a basic hefe recipe. I thought I had more wheat malt on hand that I actually did, so I supplemented the wheat malt with some flaked wheat. I thin it added a little more body to the beer and I don’t believe it really hurt the beer. I also used Hallertau Blanc to bitter as I didn’t want to buy an ounce of Hallertau since I had this variety around.

This beer was just a solid beer and might have a presence in my kegerator on the regular. Mainly because this is one of the top 5 styles that the wife likes, it’s good to have beer on tap that she can appreciate as well.

After you see the pictures below of the turkeys and bread, I am sure you might want to know where I got the recipes. Well you’re in luck because I want to share those with you because you deserve it.

Honey Hefeweizen Boule Loaf

Beer Brined Turkey

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 13.7 IBUs 3.4 SRM 1.050 1.012 5.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Weissbier 10 A 1.044 - 1.052 1.01 - 1.014 8 - 15 2 - 6 2.9 - 4.5 4.3 - 5.6 %

Fermentables

Name Amount %
Pilsner Malt (Rahr) 11 lbs 51.16
Wheat, Flaked 8.5 lbs 39.53
Wheat Malt, White (Rahr) 2 lbs 9.3

Hops

Name Amount Time Use Form Alpha %
Hallertau Blanc 0.8 oz 60 min Boil Pellet 9.7

Miscs

Name Amount Time Use Type
Calcium Chloride 6.60 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.27 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 4.16 g 60 min Mash Water Agent
Lactic Acid 2.00 tsp 60 min Mash Water Agent
Salt 0.75 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Weihenstephan Weizen (3068) Wyeast Labs 75% 64°F - 75°F

Mash

Step Temperature Time
Saccharification 152.1°F 75 min
Mash Out 168°F 10 min