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questions about hefe-weisse recipe

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tellish33

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This is my dads favorite beer. I was wandering a few things. What's a good extract recipe guideline to go by and is this a special ferment beer (do you ferment cold or normal temps)? Thanks in advance.
 

greatschmaltez

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The number one important thing about this beer is temperature control. The number two important thing is yeast starter. Ferment in the mid to low 60's, I do 62. As far as extract, I believe there is a hefeweizen extract. If not just use wheat and 2 row extract and you'll be fine 2:1 ratio.

Use hallertau or tetnanger hops.
 
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You can use just light wheat dme. When the maltser makes wheat extract it is 50% wheat and 50% pilsner malts. For a bavarian hefe that is the desired ratio.
 
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Now I agree with great about the ferment temps if you are doing an American style hefe.

Now if you want a Bavarian style with the clove and banana flavors you need to ferment at higher temps. 65 to 68 deg F are going to maximize those flavors. The closer to 65F the more clove and closer to 68 the more banana.

Hop you just need a 60 minute addition of about 15 to 20 ibus. Using a nice German noble hop would be best.
 
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