Big Horn Hefeweizen Ram Brewing

I just got back from a business trip and stopped in at Ram Brewing and had their Big Horn Hefeweizen.

Does anyone have a recipe for a clone of this? One of the better Hefeweizen's that I have had.

Looking to brew this VERY soon. I love Hefeweizen's.. :rockin:

 

I am finding very little on this Hefeweizen...

Can't imagine that it would be THAT different from a standard German Hefe, would it?

 

no takers, huh?

 

From their website:

Doesn't really give you much to work with so I'd start with a standard German Hefe, and go from there. Generally speaking, the 2 big factors in German Hefe is mash schedule and yeast selection. I doubt that Ram is decoting their Hefe, so I'd go with a single infusion, at least to start. As for yeast, Wyeast 3068 would be a great choice.

Here's my standard German hefe recipe. The only change I've made since posting it, is to standardize on 3068 as the go-to yeast.
http://www.homebrewtalk.com/f70/partyweizen-120607/

 

Nic...

Thanks for the input... I viewed their website originally and got to the same point... I also was looking at EdWort's Bee Cave Brewery Hefeweizen recipe which has had great reviews as well..

 

Edwort's recipe isn't much different from mine. Which is kinda the point, a good German Hefe is a very simple beer.

I started adding the Munich malt to mine because I didn't have the ability to decoct my mash, but wanted a similar flavor. I also tried it with Melanoidin malt, but found it a bit sharp in flavor.

Regardless, keep posting as you figure out what to brew!

 

They also own C.B. Potts, so you may want to search with that name. Not sure if it will help, but might

 

A little more info on CB Potts Site http://www.cbpotts.com/drink.php

 

I've come pretty close to this beer in taste - I live close to The Ram and enjoy there Hefe quite often.

My recipe - for 11 gallons...

8.5 Pounds of two row pale
8.5 Pounds of Wheat
3 pounds of Munich 10L
Mashed at 148f

1.5 oz Hallertauer Herbruckers for 60 minutes
The half ounce that is left throw in the last five minutes and whirlpool.

WLP300 yeast - make sure your blow offs are substantial.

For fermentation, I start at 62f and ramp up to 65f but if you like the banana/clove flavors, crank the temp up a few degrees. I think they ferment a bit higher at the Ram, probably 70f.

The color on this brew is not quite perfect but the taste is close!