Live Oak Hefeweizen (15A) - ALL GRAIN

As summer was looming closer, I was craving a good Hefeweizen. This rendition did not disappoint. I brewed the mini-mash per recipe and used the Weihenstephaner Hefe yeast. Fermentation started after about 2 hours. The Weihenstephaner Hefe yeast is no joke! Nearly needed a blow-out tube, but all stayed in the 6 gallon Carboy. Fermented at 66 degrees for 2 weeks, then xfer'd to secondary and let clarify around 70 degrees for another week. Bottle conditioned 2-3 weeks. Damn! The smell of banana and clove were spot on and the taste and body were excellent. (though, I may have over-carbonated a bit). A seriously great, refreshing beer for a warm summer day. After sharing with friends, I now have 6 bottles left of the 50 or so I started out with. While not an exact match to the Live Oak Hefe, still a great Hefe recipe for all who love a nice, crisp, summer brew.

Great recipe, obviously very close to the original. I used the minimash kit, although I added a little more priming sugar to up the carbonation. I'd love to make this again now that I am AG and have better fermentation temp control. Nothing like a fresh hef!

After sitting in the bottles for two weeks, this beer tastes fantastic! It's a little bit stronger than the Live Oak, but it definitely tastes better than I would have expected my first batch to taste! I brewed the extract version by the way.

Live Oak Hefe is one of my favorite beers so naturally this was my first recipe to make when I started brewing. It turned out great. I was not dissapointed in the least. Has a nice body and flavor with a refreshing finish.

This was my first beer brewed in the last 15 years. Turned out pretty good and went pretty quick.