We threw an awesome engagement / Oktoberfest party in 2018 and had this beer on tap – along with our Party Pilsner and our Märzen. This recipe is a classic 50/50 two row and wheat malt recipe. I fermented “warm” – at room temperature (75ºF) with WLP300 and took off the airlock for most of the primary fermentation.
I think the warmer temp and open fermentation really let the banana flavor and aroma shine in this beer.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
90 min |
16.0 IBUs |
3.5 SRM |
1.050 |
1.010 |
5.4 % |
|
Actuals |
1.047 |
1.012 |
4.6 % |
Fermentables
| Name |
Amount |
% |
| Pilsner |
5 lbs |
50 |
| Wheat White Malt |
5 lbs |
50 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Tettnang |
1 oz |
60 min |
Boil |
Pellet |
4.5 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Hefeweizen Ale (WLP300) |
White Labs |
74% |
68°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
148°F |
60 min |
| Ramp up for mash out |
168°F |
10 min |