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Ball-A-Holic Hefe

This is a traditional Bavarian Hefeweizen with the malt and hops perfectly balanced and backed with a banana and clove aroma and flavor that is the signature of this style. I have brewed over 20 Hefes and experimented with different mash schedules, yeasts, decoction procedures, malts, hops, you name it. I think I’ve tried and will continue to try to perfect the best German Hefeweizen I can and have to say that this beer winning the Mayfaire Competition, Best of Show in 2010, is a feat that will be hard to top with this beer or with any other.
Brewed By: 
Steve Cook and Cookie Kaplan
Brew Date: 
Brew Type: 
Beer Styles: 
Classic Style: 
Bavarian Hefeweizen
Recipe Category: 
Batch Size: 
6.5 gallons
Boil Time: 
90 minutes
Original Gravity: 
1.060 O.G.
Final Gravity: 
1.014 F.G.
6.0% ABV
19.1 IBUs
4.3 SRM

10 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 70.00%

4 lbs 8.0 oz Pilsner (2 row) Ger (2.0 SRM) Grain 30.00%

Mashing Instructions: 

Single Decoction Mash; Mash-in, 120 f  Protein Rest.

Take approx 1/3 of the total mash to decoct, run the decoction through the 120 f, 140 f, and 150 f, rests for 20 mins each, then bring to a boil and boil for 30 mins adding liquor as needed. Dump the decoction back into the main mash and adjust as necessary to hit;  

140 f - Hefe Rest, 20 mins

Heat to;

150 f - Sac Rest, 90 mins

Heat to;

168 f - Mash-out, 20 mins


33.40 gm Hallertauer [4.7%] (60 mins) 14.0 IBU

15.10 gm Tettnanger [4.7%] (30 mins) 4.9 IBU

15.00 gm Saaz [3.20%] (1 min) .2 IBU

Extra Ingredients: 

3.5 tsp Super SuperFood (Boil 20.0 mins)


Hefeweizen IV Ale (White Labs #380)

(Starter 48 oz)

Special Instructions / Notes: 

Used RO water from machine in Burbank. This beer should be served young, I bottled this beer from the primary after 8 days of fermentation and those bottles won Best of Show at the Mayfaire Competition in 2010.

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