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Old 08-28-2008, 09:48 PM   #1
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Default recipe for widmer hefeweizen clone?

i like widmer hef and would like to make something similar to it. any recipes you could give me so that i might be able to achieve my goal?



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Old 08-28-2008, 09:59 PM   #2
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Don't know about the grain/hops, but I read somewhere that they use the German Duesseldorf Altbier strain to ferment which explains the clean, almost lager-like flavor as opposed to the usual banana/clove you find in a hefe. Wyeast 1007 is the one to use. The White Labs offering (WLP036) seems to be out of season.



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Old 08-28-2008, 10:27 PM   #3
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Hmm Widmer actually gives a lot of details about their beers. I put together a Broken Halo clone a few weeks ago which I am planning to do soon (another topic).

http://www.widmer.com/beer_hefeweizen.aspx

For the grist they give 11.7*P as the gravity (OG 1.045). 30 IBU. 4.9% ABV so it finishes low (fully attenuated). Pale, Munich, Wheat, Caramel 40 malt. Sounds like a Bavarian hefe but darker. I remember the color being around 5-6 SRM though I haven't had too many. Bittering is Alchemy (from what I have uncovered is a blend of Horizon, Magnum, Columbus, and maybe Summit). Willamette and cascade for aroma. They are in Oregon after all.

The thrill of the hunt continues..

A stab in the dark:

All-grain recipe, 70% efficiency:

4# Pale 2-row
4# Wheat malt
1# Munich
.25# Crystal 40

Mash 75 @149.

.5oz Horizon or Magnum or Columbus 45
.5oz Cascade 10
.5oz Willamette 10
1Tbsp white flour at flameout

OG 1.044 .. SRM 6 .. IBU 30

Ferment w/ Wyeast 1007 as cool as possible (60-64 is ideal).

Partial mash recipe:

6.5# Wheat LME
1# Munich
.25# Crystal 40

.5oz Horizon or Magnum or Columbus
.5oz Cascade
.5oz Willamette
1Tbsp white flour

Steep Munich and Crystal malts for 45 minutes at 152*F in 2 quarts of water. Add malt extract, 2.5 gallons of water, and bring to a boil. Add Horizon hops and boil 35 minutes. Add extract, Cascade hops, and Willamette hops, boil another 10 minutes. Turn off heat and stir in flour. Add to 2 gallons of chilled water and cool before pitching yeast. Ferment w/ Wyeast 1007 at 62*F.

All-extract recipe:

6.5# Wheat LME
1# Munich LME

.5oz Horizon or Magnum or Columbus
.5oz Cascade
.5oz Willamette
1Tbsp white flour

Bring 3 gallons of water to a boil. Add Horizon hops and boil 35 minutes. Add malt extract, Cascade hops, and Willamette hops, boil another 10 minutes. Turn off heat and stir in flour. Add to 2 gallons of chilled water and cool before pitching yeast. Ferment w/ Wyeast 1007 at 62*F.

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Last edited by Saccharomyces; 08-28-2008 at 10:49 PM.
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Old 12-20-2008, 11:54 AM   #4
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I just stumbled across this looking for something similar and am curious why the white flour? I've never seen that in a recipe before... Cloudiness?

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Old 12-20-2008, 02:17 PM   #5
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Quote:
Originally Posted by UnaBonger View Post
I just stumbled across this looking for something similar and am curious why the white flour? I've never seen that in a recipe before... Cloudiness?
Yup, guaranteed to get a hazy, cloudy beer.
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Old 12-27-2008, 03:36 PM   #6
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I think I'm giving this a run tomorrow... Had some Widmer over the holiday and really enjoyed it. Very easy drinking...

I picked up -
6.6 lbs Wheat Malt Extract
2 lbs Munich
2oz Liberty
1oz Saaz
Wyeast 1007

Thinking -
1oz Liberty 60 mins
1oz Liberty 30 mins
1oz Saaz 5 mins or flameout

Unsure about the flour addition...

Thoughts suggestions?

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Old 02-15-2009, 04:59 PM   #7
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What do you guys think of this recipe? At least, those of you that have tried it...

Also, how important is the yeast? I have a cake of Wyeast 2565 (Kolsch) and tons of dry yeast (Notty and US-05), I'd rather use one of those.

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Old 02-26-2009, 06:29 PM   #8
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I did the extract a while back and am enjoying it very much. it came out darker than I would have liked but I blame that on having used extract.

I think I'm going to give the AG version of this a try soon. I really like the Widmer wheat and would love to find a suitable clone.

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Old 03-06-2009, 04:23 PM   #9
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On the same topic, has anybody tried to regenerate yeast from a bottle of Widmer Hefe?

(I, too, love Widmer. East coast hefes taste like formaldehyde to me, by comparison.)

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Old 03-06-2009, 09:23 PM   #10
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Here's a recipe I'm working on, inspired by Widmers.

Extract:
6lb Wheat LME
.75lb Munich
.50lb Crystal 40
1 Tbsp flour

Just use an American Hefeweizen style yeast



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