RECIPE
Hefeweizen de Fafard
Grain Bill
| % | Fermentable | Amount | Color | Type |
|---|---|---|---|---|
| 40% | German Pilsner Malt | 4.5 lb | 2°L | Grain |
| 53% | White Malted Wheat | 5.5 lb | 2°L | Grain |
| 4% | Carapils | 0.5 lb | 2°L | Grain |
| 2% | Carawheat | 0.25 lb | 46°L | Grain |
Hop Schedule
| Variety | Amount | AA% | Time | Use | Form |
|---|---|---|---|---|---|
| Saaz | 2 oz | 3.8% | 30 min | Boil | Pellet |
Yeast
WLP300 German Hefeweizen
White Labs
Attenuation: 72%
Mash Schedule
| Step | Type | Temp | Time |
|---|---|---|---|
| Single Infusion | 155°F | 80 min |
Brewer's Notes
Steve Fafard’s Hefeweizen recipe from the December 2010 Dregs. Built on German Pilsner malt, white malted wheat, Carapils, and Carawheat for body, hopped lightly with Saaz, and fermented with WLP300 Hefeweizen Ale yeast for classic banana and clove character. Steve has been a pillar of the club since the mid-1990s, hosting the annual Holiday Party at Casa de Fafard in Rolling Hills Estates and serving as a longtime mentor.
Source: Dregs, December 2010