Widmer Hefeweizen Clone
Source: Mark Henry
Recipe added: 11/06/99
An American Wheaten Ale based on the classic Northwest beer. Recipe derived from Widmer Hefeweizen recipe printed in All About Beer Magazine
Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.044
Finishing Gravity: 1.012
Time in Boil: 40 minutes
Primary Fermentation: 5 days @ 68'F
Secondary Fermentation: 1 week @ 70'F
- 6.6 Lb Coopers wheat malt extract
- 1/2 lb wheat/pale dry malt extract
- 1/2 lb Munich malt
- 3 oz Crystal malt (40L)
- 2 oz Tettnanger hops (40 min)
- 1/2 oz Cascade hops (10 min)
- White Labs American Hefeweizen yeast
- ¾ cup Corn sugar (priming)
Steep Crystal and Munich malts in 150-180’F brewing water (amount of water determined by the size of your pot) for 15-20 minutes. Then remove malts.
2) Mix in malt extract syrup, and dry malt extract. Bring to boil, watch for boilover.
3) After hot break, add Tettnanger hops and boil gently for 40 minutes. Top up water periodically if necessary. Add Cascade hops with 10 minutes remaining in boil.
4) Cool wort in pot to room temperature. Transfer into fermenter. Aerate well, then top up to 5 gallons if necessary.
5) Pitch yeast when temp is <80’F
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