I really appreciate your input.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.
OK, got the basic process, thanks.
Is it better to wait and dissolve at 150 like a mash, or does simply adding extract at "remove the pot from the heat" work well?
Using DME for this extract Weihenstephan Hefe-Weissbier clone, and just looking for tips from the experienced.
BTW PinkFloyd4Ever, ho'd your Hefe turn out? https://www.homebrewtalk.com/showthread.php?t=525139