is an extract Weihenstephan Hefe-Weissbier clone possible? - Home Brew Forums
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Old 01-25-2010, 02:24 AM   #1
Labguy64
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Jan 2010
Atlanta, GA
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I would really like to try a extract/specialty grain Weihenstephan Hefe-Weissbier clone recipe. I have been searching with no luck. is a clone possible without AG?



 
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Old 01-25-2010, 05:04 AM   #2
PT Ray
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Aug 2005
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I don't see it being anything more then wheat extract (which normally is already cut with barley), German Noble hop for bittering and Bavarian Hefe yeast.

I want to say it was the brewer from Weihenstephaner that said their grain bill was 2/3 wheat, 1/3 barley.



 
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Old 01-25-2010, 05:58 AM   #3
pinkfloyd4ever
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Dec 2009
St. Louis, MO
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http://www.austinhomebrew.com/produc...oducts_id=1857
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Old 01-25-2010, 11:01 AM   #4
Labguy64
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Jan 2010
Atlanta, GA
Posts: 19

Quote:
Originally Posted by PT Ray View Post
I don't see it being anything more then wheat extract (which normally is already cut with barley), German Noble hop for bittering and Bavarian Hefe yeast.
I saw this
Weihenstephaner Hefeweissbier 2.5 gallon boil / 60 minutes
6 lb. Muntons Wheat DME
1 oz. German Hallertau Hersbrucker @ 4.5%AA
Wyeast 3068 Weihenstephan Weizen
This looks too easy to duplicate such a great beer. Is the trick in the process?
I saw a few AG recipes that seemed very complicated with several rest stages to produce specific phenols.


I want to say it was the brewer from Weihenstephaner that said their grain bill was 2/3 wheat, 1/3 barley.
I really appreciate your input.

 
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Old 01-25-2010, 11:15 AM   #5
Labguy64
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Jan 2010
Atlanta, GA
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Quote:
Originally Posted by pinkfloyd4ever View Post
Thanks for the link.

 
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Old 01-25-2010, 02:26 PM   #6
PT Ray
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Aug 2005
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I think you can get in the ball park with an extract but don't expect anything more. For one all the wheat extracts contain wheat of course but is blended with run of the mill two row or pale malt. The barley needs to be Pils for a traditional Bavarian wheat. There also seems to be an inconsistency among manufactures on how much wheat they use in their extract.

If you just want an extract brew, yea it's really that easy. To really tweak it I'd say you'd have to go all grain.

 
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Old 01-25-2010, 02:29 PM   #7
Doc Robinson
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Oct 2009
Fishers, IN
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This is the exract clone recipe for Weihenstephan Hefe:

4.25 Pale Liquid Extract
3.75 Wheat Liquid Extract
1.00 oz. Hallertau @ 60 min
White Labs WLP300

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Old 01-25-2010, 04:59 PM   #8
Labguy64
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Jan 2010
Atlanta, GA
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Thanks for all the input.

 
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Old 01-25-2010, 05:03 PM   #9
Cheesefood
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Jul 2005
Poo-Poo Land
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6 pounds wheat DME
1 oz hallertau @ 60
WYeast 3068 @ 70+ for 10 days.
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Old 01-25-2010, 05:42 PM   #10
Edcculus
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Jun 2007
Greenville, SC
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I'd skip any pale liquid extract. Unless you find 100% wheat extract, they usually are a blend. If you shop around, you might be able to find a brand that is a mix of wheat and pils.

Also, I really like using 3068 lower in the 63-65 range. The hefewiezen rule of thumb is that your pitching temp and your fermentation temp should add up to 30 (in celsius). I find cooler temps make for a much more balanced beer. That is unless you want a bananna bomb.



 
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