Brewer's Connection

Dry Heat Wheat

Dry Heat Wheat Recipe

Bavarian-Style Hefeweizen

This is classic Arizona beer for a few reasons. For one thing, its a beer I've found that most everyone likes and even appreciates. Another is it really ferments well in the mid to upper seventies. It produces a nice banana like flavor with after tones of clove. And finally it is a easy beer to both make and drink during our Dry Hot Summer days.

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Malt Extracts


Yeast Options



  1. If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to add it after the wort has cooled, step 6.
  2. Add wheat malt to 2 gallons of water and, while stirring, bring to a boil.
  3. Make note of the time the boil starts and add the 1/2 oz of Hallertau hops. Do not boil too hard, make sure it is a calm boil.
  4. After 45 mins of boil add 1/2 oz of Hallertau hops.
  5. Boil a final 15 mins then turn off heat and gently stir for a few minutes. Cool the wort and add to fermenter on top of 2 gallons of very cold water. HINT: 8 lbs of filtered ice = 1 gallon of water.
  6. Top off to 5 gallons. After the wort cools to 80° or below open the yeast package and pour the contents on top of the wort.
  7. Ferment for 7-10 days at 68°-72° F. Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.
  8. The final specific gravity should be 1.010-1.012. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days. Chill as needed and enjoy!

Dry Heat Wheat Recipe

Choose Your Yeast*:

*Liquid yeast shipped 2nd Day Priority Mail with cold pack.

Muslin Bag*

Choose Size

*Not included with recipe.

Priming Sugar

One Shot (5oz) - 99¢

Click here for a downloadable, printer friendly version of recipe.