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Old 05-05-2011, 08:18 PM   #1
jskinner10
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So I'm wantin' brew a Bavarian style Hefeweizen. Anyone know of a really good extract kit with specialty grains?

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Old 05-05-2011, 08:26 PM   #2
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Most Hefeweizen recipes won't have any specialty grains, but Northern Brewer makes a lovely pure extract kit. Main thing is just fresh wheat extract and good yeast.

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Old 05-05-2011, 08:36 PM   #3
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I had looked at the Northern Brewer one. I'm still pretty new to homebrewing. Wasn't sure if most of the hefe kits lacked specialty grains.

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Old 05-05-2011, 08:44 PM   #4
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The NB kit is killer. Use the Wyeast 3068, it is a beast.

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Old 05-05-2011, 08:49 PM   #5
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Munich is awesome in a hefe recipe, if you want to go that route.

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Old 05-05-2011, 09:51 PM   #6
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Quote:
Originally Posted by shanecb
Munich is awesome in a hefe recipe, if you want to go that route.
Perhaps, but the OP isn't mashing. Without conversion, he won't get much from Munich but starch.
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Old 05-05-2011, 10:56 PM   #7
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+1 on the Northern Brewer Bavarian Hefe and the Wyeast 3068. A pound of honey at flameout makes a nice addition as well.

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Old 05-05-2011, 11:45 PM   #8
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Make sure you aerate well, use a blow off tube, and ferment at a constant temp between 65 and 70 F. Wyeast 3068 is a BEAST. I'm drinking one of my AG Hefeweizens right now. It was fermenting super strong for about a week. It'll smell like sulfur (rotten eggs) for a while, but if you let it sit in primary for 4 weeks the smell will subside and it'll be one of the best hefeweizens ever.

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Old 05-06-2011, 12:50 AM   #9
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Thanks for the advice everyone. I'll probably be ordering the NB Hefe extract kit with the Wyeast 3068. Just need to piece my kit together a little more. Got a second-hand fermentation bucket last night from an old kit my girlfriend's dad had. Needs some cleaning but I think i'll install a spigot and use it for bottling (gonna get a carboy soon for fermenting).

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Old 05-06-2011, 04:14 AM   #10
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I noticed Northern Brewer suggests primary and secondary fermentation for this. Won't that take away from the cloudiness? Or would just leaving it in the primary negatively affect the taste?

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