Originally Posted by lexstarwalker
Hello all! I'm looking for a good all-grain Hefeweizen recipe. I am looking for a good authentic-tasting Hefeweizen with the banana and clove tastes. My favorite hefs are Franzis Kaner and Maisels, but I haven't had any luck finding a clone of either.
I made the Weihenstephaner clone in the BYO clone recipes magazine, but I wasn't terribly impressed with it.
Can anyone recommend me some good recipes? Thanks!
60% wheat malt, 30% continental pils, 10% munich (7-9 L). 1.048-1.052 sg.
Step mash via infusions or direct heat.
113F for 15 min
140F for 30 min
158F for 20 min
When iodine test is negative, sparge and boil for 75 min. Hop at 60 min for 10-12 ibu.
Oxygenate, add WLP380, ferment at 60-62, raise to 68 when it is about 90% finished.
Cold crash for about a week. Bottle using reserved wort to hit carbonation of 3.5 vol.