I'm looking for a Weihenstephaner Hefe Clone Recipe. I found an older thread with the recipe below listed. I'm curious if anyone has any other clone recipes or any other advice. or is this recipe pretty close to the original?
I found this recipe in an older thread:
6.5# German Wheat Malt (61.90%)
3.5# German Pils (33.33%)
.5# Rice Hulls (4.76%)
.5 oz. Hallertauer (60 min)
.5 oz. Hallertauer (10 min)
Mash at 153F for 60 min.
Wyeast 3068 Weinhenstephan yeast.
Ferment at the upper end of the temp range (68-70) to really make the banana flavours pop.
Thanks in advance.
jlw
I found this recipe in an older thread:
6.5# German Wheat Malt (61.90%)
3.5# German Pils (33.33%)
.5# Rice Hulls (4.76%)
.5 oz. Hallertauer (60 min)
.5 oz. Hallertauer (10 min)
Mash at 153F for 60 min.
Wyeast 3068 Weinhenstephan yeast.
Ferment at the upper end of the temp range (68-70) to really make the banana flavours pop.
Thanks in advance.
jlw