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Old 02-14-2013, 08:00 AM   #1
codyjack
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Default Bavarian hefeweizen


I would like to contribute my latest hefeweizen recipe, an attempted (and successful) clone of a local brewery's hefeweizen, Sonne Brau right here in beautiful Bamberg Germany.

6.6 lbs Briess Wheat LME
1/2 lb carawheat steeped 155 for 30m
1oz hallertau for 60
1/2oz for 15
1/2oz flameout
Pitched Wyeast 3056 @ 70 deg
Fermented one week at 70
3 days in secondary for slight clarification
Carbed for 1 week in grolsch bottles

Aroma is mostly banana with a clove background.

I hope you try this recipe, it is very enjoyable.

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Old 04-05-2013, 03:51 PM   #2
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Neat addition with the Carawheat. Did that darken the final product quite a bit? Extract hefes are a bit darker than usual anyway but I am just curious.

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Old 04-08-2013, 03:10 PM   #3
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Yes it did. The color was almost identical to a Sam Adams Boston Lager.

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