Oh My Eye! Grapefruit HefeweizenChris Wane shared his “Oh My Eye! Grapefruit Hefeweizen” in the 2008 January/February Zymurgy. Whether he knew grapefruit would go so well with hefeweizen’s clove, banana profile and zesty carbonation is irrelevant, because this beer is sure to leave you wanting more.
This citrusy, fruit beer is complex and refreshing with a rather low alcohol content. With just a little over an ounce of hops used throughout the brewing process, this beer has minimal bitterness and subtle aromas of flower and spice fragrances. This hefeweizen will make your head spin with it’s snappy and effervescent, citrusy and spicy complexity. Add in the grapefruit, and you’re sure to create something unique and surprising that you might not be so willing to share.
For 5 Gallons (19 L)
3.25 lb (1.5 kg) Dry wheat malt extract (65%/45% Wheat/Barley)
2.0 lb (0.9 kg) Wheat malt
1.0 lb (0.5 kg) Pilsner malt
1.3 oz (37 g) Hallertau hops (60 min)
1 tsp Irish moss (optional)
Zest of 3 medium yellow grapefruits
5.0 oz (142 g) Corn sugar for bottling
White Labs WLP380 Hefeweizen IV ale yeast
Original Gravity: 1.045
Final Gravity: 1.010
To brew this hefeweizen recipe, mini-mash grain for 30 minutes at 152°F (66°C), strain and sparge with hot water. Add enough water to bring total volume up to 5.5 gallons (20.8 L). Stir in malt extract, then bring to a rolling boil. Add hops and boil for 60 minutes, add 1 tsp Irish moss (optional) during last 15 minutes of boil. Cool and pour into fermenter, aerate and pitch yeast when temperature is below 80°F (27°C). Ferment at 70°F (21°C) until bubbler slows to about one bubble per minute. Transfer into secondary and add the zest of 3 medium grapefruits (previously soaked in cheap vodka since brew day). Start checking after 3 days for desired graepfruit flavor. Prime with 5 oz (142 g) of corn sugar at bottling (use caution as zest can plug bottling wand).