Recipe Kit October Fest Wheat - Weihenstephaner Weissbier

October Fest Wheat is a Bavarian-style Hefeweizen built around Bavarian wheat malt extract, a proprietary wheat malt blend, Saaz hops, and Mangrove Jack's M20 Bavarian Wheat yeast. The M20 is the yeast that makes this kit what it is — it produces the banana ester and clove phenol character that defines the style and that no other yeast strain can replicate. The result is a cloudy, effervescent, genuinely authentic German wheat beer. One of the most enjoyable styles to brew at home.

The haze in a Hefeweizen is not a flaw. It comes from wheat proteins and the M20 yeast staying in suspension. Do not cold crash this kit and do not fine it — both remove the yeast-driven flavour compounds that are the whole point of the style.

Key advantages

• Mangrove Jack's M20 Bavarian Wheat yeast: the specific strain that produces authentic banana and clove character
• Bavarian wheat malt extract plus wheat malt blend: correct grain bill for the style
• Saaz hops: light, spicy, floral bitterness — low enough to let the yeast character lead
• Natural haze from wheat proteins and yeast — no additives required

When it makes sense

• Works well if you enjoy Hefeweizens commercially and want to brew a genuine version at home
• One of the best summer kits — light body, refreshing, low bitterness
• Good choice for brewers who want to explore yeast-driven styles rather than hop-forward beers

Brewing specs

• Style: Bavarian Hefeweizen
• Volume: 21 litres (approx 53 stubbies)
• ABV: 4.8%
• Hops: Saaz
• Grain bill: Bavarian wheat malt extract, proprietary wheat malt blend
• Yeast: Mangrove Jack's M20 Bavarian Wheat
• Fermentation temp: 18 to 24 degrees C
• Original gravity: 1.044
• Final gravity: 1.010 to 1.012
• Difficulty: Beginner
• Ready to drink: 4 to 5 weeks from brew day

What's in the kit

• Bavarian wheat malt extract — soft body and the wheat protein that creates natural haze
• Proprietary wheat malt blend — additional wheat character and haze
• Saaz hop pellets — light spicy and floral bitterness, low enough to stay in the background
• Mangrove Jack's M20 Bavarian Wheat yeast — produces the banana and clove flavour compounds that define the style
• Dextrose — boosts ABV and primes carbonation in the bottle

Tasting notes

• Aroma: Banana esters and clove with a soft wheat backdrop. Classic Hefeweizen character
• Appearance: Pale gold with natural haze and a lasting white head
• Flavour: Smooth and fruity with the banana and clove balance the style is known for. Light spicy finish from the Saaz
• Mouthfeel: Medium-bodied, slightly creamy. Wheat gives it a softness that sets it apart from a standard pale ale
• Finish: Light and refreshing with a faint spice note

Hamish's tip

Fermentation temperature controls the banana and clove balance. Ferment at 18 to 19 degrees C for more clove and spice character. Push to 22 to 24 degrees C for more banana ester. Most people prefer the banana-forward profile — hold the warmer end of the range unless you specifically want clove. Do not cold crash before bottling. This strips the yeast that creates the characteristic hazy appearance and the flavour compounds you brewed for. Serve by rinsing the glass, pouring most of the beer, swirling the yeast sediment at the bottom of the bottle, and adding it last — this is the traditional Hefeweizen pour.

Reviewed by the AHB Brewing Team — June 2026.