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!

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.

In this case 1% is just for color, Pyramid isn't as light as a german hefe.

Looks good to me,but i think they basically break it down on there web site.

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.

How did the Pyramid Hefe come out? I am thinking about trying this recipe sometime soon. Thank you.

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/showcontent/dwnldarchive11-13-05.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

What temperature and time would be needed for laugering this beer?
Thanks for the update.

How long would I have to ferment this beer at 53 F ?
Thanks for the update.

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.

Did you ever rebrew this recipe? it is getting close to hefe season

Hey sorry to just get back to you. I brewed this last night actually. It's currently fermenting at a nice 53 degrees. I'll know how it tastes in about 3 weeks.

http://bsidesbrewing.tumblr.com/ is the post about the brew.

jstuts2260 said:

Hey sorry to just get back to you. I brewed this last night actually. It's currently fermenting at a nice 53 degrees. I'll know how it tastes in about 3 weeks.

http://bsidesbrewing.tumblr.com/ is the post about the brew.

Click to expand...

Thanks for the update!

53!? lager time! Please post back with how it turns out

I hate banana and clove, but love Pyramid Hefeweizen. I would love to attempt your clone recipe, but I do not have the ability to lager. Anybody have ideas on what ale yeast I could use to get the same Pyramid Hefeweizen flavor in my beer?