I think what you need to do the next time you go to Frankfurt is kidnap the brewmaster on this one. That's the only way your going to get a clone of this. The U.S. distribution of this looks to be extremely limited. If you could work a deal with the brewery you could be the east coast distributor of this hefe. I don't have any clue how to make this one and no one else does here either. This sounds like a good candidate for Marc Martin, the Beer Replicator at Brew Your Own to attempt. But I'm afraid Marc may have trouble getting information from the German brewery also. I did locate one recipe that you may use as a starting point if you were to attempt a clone. If you're committed to try this (and why not?), I would also suggest a second batch using Wyeast 3333. If it comes close, let us know.
Schofferhoffer Weizen Clone
Type: All Grain
Date: 7/14/2007
Batch Size: 6.60 gal
Brewer: Andrew Clark
Boil Size: 9.83 gal Asst Brewer: Henno
Boil Time: 90 min Equipment: Andrew's 23 lt Stainless Brewery
60 min boil
Taste Rating (out of 50): 45.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
6.83 lb Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 59.62 %
4.63 lb Pale Malt, Galaxy (Barrett Burston) (1.5 SRM) Grain 40.38 %
1.59 oz Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 18.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 1000 ml] Yeast-Wheat
Beer Profile
Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.52 % Actual Alcohol by Vol: 5.60 %
Bitterness: 18.1 IBU Calories: 208 cal/pint
Est Color: 3.1 SRM
Mash Profile
Mash Name: Double Infusion, Medium Body
Total Grain Weight: 11.46 lb
Sparge Water: 5.97 gal Grain Temperature: 50.0 F
Sparge Temperature: 185.0 F TunTemperature: 50.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 10.33 qt of water at 140.3 F 122.0 F
30 min Saccrification Add 11.65 qt of water at 190.9 F 154.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.7
Pressure/Weight: 16.0 PSI Carbonation Used: -
Keg/Bottling Temperature: 42.8 F Age for: 7.0 days
Storage Temperature: 39.2 F