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Old 09-27-2007, 11:31 PM   #1
talleymonster's Avatar
Dec 2005
Posts: 2,142
Liked 22 Times on 12 Posts

Hey everybody. I have a few beers that will be ready for the proposed November beer swap. I want to try and have on more ready. I figure I could do a Hef. I want something quick and simple, yet tasty. Does anybody have a good extract recipe for a Hef?

I hit up a couple recipe sites, as well as ours, but I just wanted to try one more source (you guys) before I send my order into AHS!

Thanks everybody! This could potentially be one of yours in the swap!

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Old 09-27-2007, 11:47 PM   #2
Jun 2007
Posts: 245
Liked 1 Times on 1 Posts

For a simple hefe I just threw 6lbs of wheat DME into I *think* 2 g's of water. I used 1oz hallertau for 60 minutes and 1 oz tettnanger at 15 I think. Hefe's are really simple from what I've been reading around. Granted you could probably spice it up a bit but this should turn out decent.

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Old 09-28-2007, 12:12 AM   #3
smoke76's Avatar
Jun 2007
Wilmington, DE
Posts: 91

I don't know if it is actually a Heffe but it was a recipe I found and it is now bottle conditioning

3lbs Light DME
3lbs Wheat DME
2 oz Munich Malt Steeped at 155 for 45min in 1 gallon water

.75 oz Hallertau 60 min
.5 oz Sazz for 15 min

WLP300 Hefe Ale Yeast
O.G. 1.052

Hope it helps!!


Planning: Root Beer, (for nefew)
Primary 1: Apfelwien
Primary 2: American Porter
Primary 3: Chimay Clone
Secondary 1: AIR
Secondary 2: AIR
Bottled: Apfelwine, Orange Hefe (the nastiest brew I have ever tasted!!)
Drinking: Belgium Whit (home Brew)
Smoking:Camacho Triple Maduro

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Old 09-28-2007, 12:32 AM   #4
mrkristofo's Avatar
Sep 2007
Behind the zion curtain
Posts: 922
Liked 6 Times on 6 Posts

This hefe is awesome. From DeFalco's website:

6 lbs. wheat malt extract
1/2 lb. wheat malt grain
1/2 lb. six-row pale malt
1/4 lb. cara-pils malt
1 oz. Hallertauer hops (bittering 60 minutes of boil))
3/4 cup corn sugar for priming
1 vial WLP300 White Labs Hefeweizen Yeast)
OG 1.044, FG 1.010 = 4.5%v/v

Steep grains at 155 for 40min. 1-stage fermentation for 14 days at 74˚F. 11 days in bottle. fantastic fruity nose, and long-lasting head. tastes a little sour early on, then melds. Nose goes away after a while too...IMO, a really, really good german hefe.
Coming Soon:
Primary: Stone Vertical Epic 08.08.08
Secondary: Oaked Arrogant Bastard
Conditioning: Dead Guy Ale clone, Double-Dubbel
Drinking: Not for a while

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Old 09-28-2007, 03:52 AM   #5
Jul 2007
Knoxville TN
Posts: 428
Liked 2 Times on 2 Posts

Really simple and easy from "clone brews" Paulener Hefewiezen but I substituted weheinstephen wheat yeast and I added a pound of corn sugar and got a 1.054 OG. ABV is 5.5 which is about what its supposed to be.

4 oz. Munich malt
6# wheat DME
1oz. Hallertau Hersbrucker 3%AA
Wyeast 3056 Bavarian Wheat (I used the above and its really good)

I think its hard to go wrong with a hefe.

BTW How did your Brown Ale turn out? I'm getting ready to do the "Nukey Brown Ale" from Northern Brewer.

Good Luck

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Old 09-28-2007, 11:29 PM   #6
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts

I've modded many HWs, but normally boil 1.5 gals water with 1 lb extra light DME and 3%AA Hallertau hops for 45 mins. Remove from heat then add 5 lbs Wheat DME and steep for 15 mins. Pour into primary with filtered tap water and top off to 5.25 gals. I use WLP351 Bavarian Weizen yeast.
HB Bill

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Old 09-29-2007, 12:15 AM   #7
Maniacally Malty
DeathBrewer's Avatar
Apr 2007
Oakland, CA
Posts: 21,790
Liked 270 Times on 135 Posts

Easiest recipe in the universe:

6 lbs Wheat DME
1 ounce hallertau
boil for 60 minutes
cool and add WLP300
ferment at under 70

bam! great hefe...not to say it's the best but it's easy as hell

EDIT: oh yeah, don't forget the blow-off tube
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

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Old 09-29-2007, 01:30 AM   #8
Kayos's Avatar
Dec 2006
Santa Clarita, SoCal
Posts: 1,364
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Deathbrewer recipe is awesome. I used it (actually the credit goes to cheesefood) and it was great. no need to get all into what grains for the flavors. The flavor comes form the yeast. I heart WLP300.

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Old 09-29-2007, 01:37 AM   #9
Baron von BeeGee
Beer Bully
Baron von BeeGee's Avatar
Jul 2005
Barony of Fuquay-Varina, NC
Posts: 5,397
Liked 23 Times on 22 Posts

hb_99 and DeathBrewer have nailed it IMO. 6# of wheat DME is the way to go, and is already ~50/50 wheat to barley which is perfect. You can add hops after the initial bittering charge if you like the profile, but I wouldn't for an authentic German Hefeweizen.

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Old 09-29-2007, 01:44 AM   #10
Jun 2007
Posts: 737
Liked 13 Times on 11 Posts

DB's recipe is the same as morebeer's; I'm about to keg mine, and I have to say that it's mighty tasty!

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