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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Pyramid Hefeweizen Clone
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Old 03-15-2011, 08:19 PM   #1
jstuts2260
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Default Pyramid Hefeweizen Clone

Pyramid Hefe is the girlfriend's favorite beer and making it was our comprimise since I just a nice new 30 plate chiller and a new kettle.


Here's what I got from the pyramid website:

Original Gravity: 12.5
Alcohol by Volume: 5.20%
IBU: 18
Malts:
39% 2 Row Pale Barley, 60% Malted Wheat,1% Caramel
Hops:
Nugget, Liberty

Here's what I have:

OG: 1.057
Type: All Grain
FG: 1.015
ABV: 5.50 %
IBU's: 17.76
Efficiency: 75 % Boil Size: 5.83 Gal
Color: 4.3 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes

Grains & Adjuncts
Amount - Percentage - Name - Gravity - Color
6.00 lbs 59.46 % White Wheat Malt 1.040 2.4
4.00 lbs 39.64 %Pale Malt (2 Row) US1.036 2.0
0.09 lbs 0.89 %Caramel/Crystal Malt 20L 1.035 20.0

Hops
Amount - IBU's - Name - Time - AA %
0.50 ozs 3.73 Liberty 15 mins 4.30
0.30 ozs 13.63 Nugget 60 mins 13.00

Yeasts
1.0 pkg American Hefeweizen Ale White Labs

I think I'm pretty close to a clone here but I wanted some other peoples opinions. Also, should I use the Wyeast 1010 instead?

Thanks!

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Old 03-15-2011, 11:08 PM   #2
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Didn't you post this the other day? My previous post on your previous thread will make you a great beer. My avatar is hefe, I brew a lot of it. Oh and don't put crystal in a hefe.

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Old 03-15-2011, 11:30 PM   #3
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In this case 1% is just for color, Pyramid isn't as light as a german hefe.

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Old 03-15-2011, 11:45 PM   #4
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Looks good to me,but i think they basically break it down on there web site.

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Old 03-16-2011, 01:32 PM   #5
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jonk:

Sorry about that. I did repost it, because I was looking for a thoughts on a clone not a solid hefe recipe which your suggestions would make. Thanks though.

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Old 01-02-2012, 06:03 PM   #6
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How did the Pyramid Hefe come out? I am thinking about trying this recipe sometime soon. Thank you.

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Old 01-03-2012, 06:57 PM   #7
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It was ok, but it was certainly lacking something. I found an interview from 05 on the brewing network with John from Pyramid and got a lot of new info from them. http://www.thebrewingnetwork.com/sho...ve11-13-05.mp3

Here's the updated recipe I'm going to do this year (based on my crappy 65% efficiency):

55% Wheat (6.5#)
38% 2-row (4.5#)
6% Cara-munich I (#.5)

Same hops:
.3 oz - 60 min
.5 liberty - 15

Mash temps:
122 for 20 minutes
155 for 60 minutes
168 for 10 minutes

SRM of 7.5

Yeast: BIG DIFFERENCE - Wyeast 2124 fermented at 53 degrees (the yeast I used was way too banana-ey). If you can't lager, then I'd go with something clean like a 1056 or Cal Ale.

Here's the kit on bmw: Customized: Pyramid Hefeweizen Clone // Brewmasters Warehouse

I'll post tasting notes whenever I do finally brew this (which won't be until prob March at the earliest).

Hope that helps. I'm actually pretty pumped to brew this one later now that I've dug back into it.

Cheers

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Old 01-04-2012, 03:38 AM   #8
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What temperature and time would be needed for laugering this beer?
Thanks for the update.

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Old 01-04-2012, 03:41 AM   #9
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How long would I have to ferment this beer at 53 F ?
Thanks for the update.

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Old 01-04-2012, 03:19 PM   #10
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Honestly I'm not really sure. The interview said 2 weeks. Which would make sense. Fermentation will be a little slower since it's cold. I would just check your gravity after 2 weeks, then rack into a keg and carb. That's my plan at least.

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