SA's Hefeweizen was one of my favorites and I was sad to see it retired. Yes, I know it wasn't a true hefeweizen but for some reason I'm not a big fan of traditional German hefes and like the Americanized version better.
Anyways, I'm determined to brew a clone as close to that beer as possible which is harder now without delicious samples to taste. I'm NOT looking to make anything like Coastal Wheat - it has to be that bready but not too funky unfiltered goodness that was SA Hefe.
Any advice would be helpful but my main questions are 1) what kind of yeast? I was thinking American Hefe, and 2) what percentages of malted wheat, unmalted wheat and pale malt would be good?
This will be a 5 gallon batch with extracts amd grains. Here's the info and guidelines I have so far:
Product description: Bright fruity wheat ale contains both malted and unmalted wheat, and two row Pale barley for a clean malty, cereal note. Accentuated with citrus floral flavor of Noble Spalt-Spalter hops, Sam Adams Hefeweizen has an elegant and pleasant bitterness, finishing smooth and clean. It is also 100% unfiltered, retaining a natural haze from malt proteins, crisp, bright flavors of wheat, and fresh, fruity ester complexity from our proprietary ale. Bright fruity, citrus aromas. Finish is clean, crisp and smooth.
Original gravity: 13˚ plato
Malts: 2-Row Pale, Malted wheat, unmalted wheat
White Labs 320 American Hefeweizen yeast?
American Wheat Beers: Often 50% or more wheat
German Weizen: Must be 50%, Some are up to 70% wheat