Brewing a Bavarian-style German Hefeweizen - Grain to Glass HD

In this video I show you how to brew a classic German/Bavarian-style Hefeweizen. This is a classic wheat beer with low hop bitterness and balanced clove and banana flavors form the specialty yeast. The final beer was 5.7% ABV and 9 IBUs. However, this particular beer had a twist. Typically, hefeweizens are brewed with a 50/50 mix of pilsner and wheat malts. Seeking a much more hearty bready flavor, I replaced the pilsner malt with Munich malt, with excellent results. I had a bit of a hiccup, losing more temperature than I wanted during the mash. Ultimately I was very very happy with the end result, as mashing issues prevented me from getting a good wheat beer twice before. The 75% brewhouse efficiency BIAB recipe for 5 gallons into the fermenter is below: "Bavarian Bliss" 5.7% ABV 9 IBU 5 lb German wheat malt 5 lb Munich malt (10L) 0.5 lb Melanoiden malt Single infusion mash at 152 F for 90+ min 60 minute boil: 60 min - Add 1 oz Hallertaur Mittlefruh (2.6%) 15 min - Add chiller and 5 tsp yeast nutrient OG: 1.050 1 swollen smack pack of Wyeast 3068 Weinstephan Weizen (no starter necessary) Ferment 2 weeks at 62 F FG: 1.007