German Weissbiers are some of my favorite beers at all times. I love that spicy mixture that you get with a solid mash and fermentation schedule. My Dunkelweizen turned out fantastic last year and got some good feedback from competition.

With Spring here and summer on the horizon I feel like its time to start brewing hefe-weizens, they are just the perfect drink for this time of the year (if not all year long)! This recipe is based off of “The Great 2007 Hefe-Weizen Recipe” on Brewboards. I have modified the hop schedule, yeast and a few other things but at its heart that is where it originates.

The name of this beer originates from when I was living in Prague, I remember many times sitting in one of my favorite pubs or at a picnic table in Letenske sady, It would be on the weekend or at the end of a work day, the sun which had been strong throughout the day would begin to set and you would get that time just before dusk sets in where the sun is low on the horizon and you see the last light of the sun….not that you can get weissbiers on tap in a Czech beer garden but still I think its a great style (even though traditionally its drank in the morning) for that time of day.

Recipe: Last light of the sun
Brewer: Jake Huzel
Style: Weizen/Weissbier
TYPE: All Grain

Recipe Specifications
————————–
Batch Size: 22 L
Boil Size: 25.71 L
OG: 1.052

FG: 1.010
Estimated Color: 5.5 SRM
Estimated IBU: 11.9 IBU
Boil Time: 90 Minutes

Ingredients:
————
Amount        Item                                      Type         % or IBU
2.31 kg       Wheat Malt, Ger (2.0 SRM)                 Grain        56.3 %
1.40 kg       Pilsner (2 Row) Ger (2.0 SRM)             Grain        34.1 %
0.30 kg       Munich Malt (9.0 SRM)                     Grain        7.3 %
0.09 kg       Caramunich Malt (56.0 SRM)                Grain        2.2 %
14.00 gm      Hallertauer, New Zealand [7.00%]  (75 min)Hops         11.9 IBU
1 Pkgs        Munich German Wheat Yeast (Danstar)       Yeast-Ale

Mash Schedule:

Mashed in at 152F for 60ish minutes, mashed out at 164F, boiled for 90minutes, fermented at 18C.
Total Grain Weight: 4.10 kg
—————————-

Interesting thing with this beer, I contacted Lallemand about an article they have on how to enhance the clove and banana flavours in German Wheat beers especially for the Munich German Wheat Yeast. Unfortunately I didn’t receive the article in time for this weizen but I will use that information for a weizenbock I am planning to repitch to!