Recipe: Handel’s Hefe, Opus 6

It was a busy night as I decided to not only bottle up the il Prete Rosso, but also brew up this easy hefeweisen, Handel’s Hefe, Opus 6. Being an easy going German style, the name seemed appropriate and alliterative!

Recipe Characteristics

Recipe Gravity		1.046 OG		Estimated FG		1.013 FG
Recipe Bitterness		17 IBU		Alcohol by Volume		5.0%
Recipe Color		6° SRM		Alcohol by Weight		4.0%

Ingredients

Quantity		Grain		Type
1.21 lb		MrB. Whispering Wheat Weizenbier		Extract
1.50 lb		Muntons DME – Wheat (60%/40%)		Extract
Quantity		Hop		Type		Time
0.25 oz		Hallertauer (Germany)		Pellet		5 minutes
1.00 oz		MrB. Whispering Wheat Weizenbier		Pellet		5 minutes
Quantity		Misc		Notes
1.00 unit		White Labs WLP300		Yeast

 

Process

I tried something a bit different with the Wheat DME, and added it to 1.5 G of water while it was still warming up. I figured it was going to boil anyway, so it would sanitize during that process. It seemed to have dissolved just as easily, but I didn’t have to fight the steam clumping the DME.

Once it came to a boil, I added the hops for the short 5 minutes, removed from heat, and added the Mr. Beer Whispering Wheat. Once cooled in the ice tub to about 75 degrees, I put it in the LBK, topped off with cold water, and pitched the yeast.

From what I understand, this yeast will give off some nice banana notes when fermenting around 70-75. Lower than that, it would give off clove. Since I like the banana flavor, I’m shooting for those. Also, a bonus with this one, is that most hefes need very little conditioning time, so this one should be ready around 4-5 weeks as well!