Glass of Homebrewed Hank's Hefeweizen
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Hank's Hefeweizen Extract Beer Recipe Kit

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Product details

This recipe has been in our stable for nearly 20 years and has proven to be one of our most popular wheat beer recipes. Originally created by a homebrewer named Hank, this delicious German-style ale utilizes the famous Weihenstephan wheat yeast strain to produce the time-honored flavor profile of spicy clove phenolics and distinctive banana ester profile. Paired with American malts and hops, this recipe brings this Bavarian classic over the pond to spread the joy of hefeweizen for all to enjoy. Expect a hazy, deep golden ale with a firm and lasting white head and heaps of flavors consisting of soft, luscious wheat notes, medium-low bitterness and fermentation-derived flavors ranging from spicy clove to ripe banana. Brew up a batch and keep the legend of Hank alive.

Brewing Notes

  • Style: Hefeweizen
  • Fermentation Range: 65-70 F
  • Original Gravity: 1.052
  • SRM: 5
  • IBUs: 16
  • ABV: 5.1%

Tasting Notes

  • Aroma: Moderate bready wheat malt aroma plays second fiddle to prominent clove phenolics and fruity banana esters. No hop aroma.
  • Appearance: Deep golden in color with a medium-high haziness. Bright white and lasting foam head.
  • Flavor: Moderate, balanced flavors of banana and clove are the most noticeable, with plush, bready, and slightly grainy wheat malt flavors in the background. Low hop bitterness balances any perceived malt sweetness. Finishes dry with no hop flavor.
  • Mouthfeel: Medium-low body without any overly heavy character. Very smooth and soft on the palate with moderate creaminess and a velvety finish.

 

Looking for the All Grain Version?

Additional information

SKU

750X
Beer Color Light
Original Gravity

1.052
Total Time to Make 6 weeks
Regional Style German/Czech/Continental
Alcohol Content Medium
Yield 5 Gallons
Beer Style German Ale
Fermentation Type Ale
Beer Recipe Kit Instructions Click here for recipe kit instructions
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Brad’s Notes:

“Hefeweizen has long been a go-to style for beer enthusiasts due to its high drinkability and complex flavor profile. This particular recipe has been in our recipe hoard for nearly 20 years, and it does not disappoint. Melding classic German weizen yeast with American base malts and hops creates a rich flavor and smooth body that is perfect for any time a complex yet easy sipping beer is desired.”

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Customer Reviews

Based on 77 reviews
77%
(59)
16%
(12)
6%
(5)
1%
(1)
0%
(0)
P
Phil F.
Hank’s is one of our favorites

I’ve brewed about 15 different styles of beer so far and Hank’s is one that is most popular with friends.
This is my second batch of Hank’s, it pairs well with many foods.
Give it a try!

J
Jerome K.
Hanks Hefeweizen

Excellent taste. Interesting color and easy to drink.

J
Joe G.
Delicious!

Had never made a Weizen before, but it came out great! Just like the one's I had in Germany!

R
Ryan T.
Banana and Citrus

Excellent beer, came out exactly as desired. The instructions are old, I only needed about a week and a half before the krausen fell and the beer stopped fermenting. I put it in the bottle straight from that point with some priming sugar, waited two weeks, and had a lovely summer beer. Big hit with all the friends!

D
David i.G.
Summer Beer Staple

My wife and I have two go-to beers for the summer: Hank's Hefeweizen and Gaarden Hoe. For me, a 3 star rating means buy again. I give 4 stars to few beers, and only Oktoberfest gets my 5-star rating. Be advised that Hank's Hefeweizen is susceptible to white mold which throws off the taste, and in extreme cases makes you dump the batch. Trouble shooting the cause of white mold with Northern Brewer is not since they took away their phone-in staff of master brewers shortly after the company sale a few years ago. After much trial and error, I'm beginning to suspect contaminated OYL-021 and a few other types of Omega Yeast such as OYL-015 (used with Bourbon Barrel Porter), OYL-012 (used with Caribou Slobber), OYL-18 (used with La Petite Orange), and OYL-030 (used with Gaarden Hoe). Lest someone thinks this sort of thing happens only with Omega, I can also report a case of brown mold with A-15 Independence (used with Caribou Slobber) which is even more nasty than white mold. Oh, and I lost a batch of Irish Red when using OYL-009 due to brown mold. Lest some novice dumb-dumb wants to point the fingure at sanitization, I ask you, do you think I'd loose so much beer and not have doubled and trippled my sanitization efforts? I may not have the answer yet, but I'm not a novice. I just brewed my 170th batch yesterday. The mold problem started with batch 104 brewed 12-10-2020, a Belgian Tripel using OYL-028. As a last note, mold susceptibility increases with yeast re-use, although it can occur with new yeast.

123

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Hank's Hefeweizen Extract Beer Recipe Kit

Hank's Hefeweizen Extract Beer Recipe Kit

Customer Reviews

Based on 77 reviews
77%
(59)
16%
(12)
6%
(5)
1%
(1)
0%
(0)
P
Phil F.
Hank’s is one of our favorites

I’ve brewed about 15 different styles of beer so far and Hank’s is one that is most popular with friends.
This is my second batch of Hank’s, it pairs well with many foods.
Give it a try!

J
Jerome K.
Hanks Hefeweizen

Excellent taste. Interesting color and easy to drink.

J
Joe G.
Delicious!

Had never made a Weizen before, but it came out great! Just like the one's I had in Germany!

R
Ryan T.
Banana and Citrus

Excellent beer, came out exactly as desired. The instructions are old, I only needed about a week and a half before the krausen fell and the beer stopped fermenting. I put it in the bottle straight from that point with some priming sugar, waited two weeks, and had a lovely summer beer. Big hit with all the friends!

D
David i.G.
Summer Beer Staple

My wife and I have two go-to beers for the summer: Hank's Hefeweizen and Gaarden Hoe. For me, a 3 star rating means buy again. I give 4 stars to few beers, and only Oktoberfest gets my 5-star rating. Be advised that Hank's Hefeweizen is susceptible to white mold which throws off the taste, and in extreme cases makes you dump the batch. Trouble shooting the cause of white mold with Northern Brewer is not since they took away their phone-in staff of master brewers shortly after the company sale a few years ago. After much trial and error, I'm beginning to suspect contaminated OYL-021 and a few other types of Omega Yeast such as OYL-015 (used with Bourbon Barrel Porter), OYL-012 (used with Caribou Slobber), OYL-18 (used with La Petite Orange), and OYL-030 (used with Gaarden Hoe). Lest someone thinks this sort of thing happens only with Omega, I can also report a case of brown mold with A-15 Independence (used with Caribou Slobber) which is even more nasty than white mold. Oh, and I lost a batch of Irish Red when using OYL-009 due to brown mold. Lest some novice dumb-dumb wants to point the fingure at sanitization, I ask you, do you think I'd loose so much beer and not have doubled and trippled my sanitization efforts? I may not have the answer yet, but I'm not a novice. I just brewed my 170th batch yesterday. The mold problem started with batch 104 brewed 12-10-2020, a Belgian Tripel using OYL-028. As a last note, mold susceptibility increases with yeast re-use, although it can occur with new yeast.

123