Hacker-Pschorr Weisse Clone

Hacker-Pschorr Hefe Weisse clone
Hacker-Pschorr Bräu GmbH

(5 gallons/19 L, partial mash)
OG = 1.054  FG = 1.013
IBU = 13  SRM = 21 ABV = 5.3%

Ingredients
8 oz. (0.23 kg) German Munich malt
7 oz. (0.2 kg) Belgian CaraMunich malt
6 oz. (0.17 g) Carafa® Special III malt
5.7 lbs. (2.6 kg) Muntons wheat dried malt extract (DME)
4 AAUs Tettnanger hops (1 oz./28 g at 4% alpha acid)
1 pt. starter of Wyeast 3068 (Weihenstephan Weizen)
1-1/4 cups Muntons wheat dry malt extract for priming

Step by Step
Bring one gallon of water to 155 °F (68 °C), add crushed grain and hold for 30 minutes at 150 °F (66 °C). Strain the grain into the brewpot and sparge with one gallon of 170 °F (77 °C) water. Add the dried malt and bittering hops. Bring the total volume in the brewpot to 3 gallons (11.4 L). Boil for 60 minutes then remove pot from stove.

Cool wort for 15 minutes in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water to obtain 5.25 gallons (20 L). Add yeast when wort has cooled to below 70 °F (21 °C). Oxygenate-aerate well. Ferment at 68 °F (20 °C) for 7 days. Rack into secondary (glass carboy). Ferment until target gravity has been reached and beer has cleared (approximately 3 weeks). Keg and carbonate or prime and bottle. If bottling, carbonate at 70 to 72 °F (21 °C) for 2 to 3 weeks. Store at cellar temperature.

All-Grain Option
Mash 4 lbs. (1.8 kg) German two-row pilsner malt, 6.25 lbs. (2.8 kg) German wheat malt, 8 oz. rice hulls or oat hulls and the specialty grains in 3.6 gallons (13.7 L) of water at 150 °F (66 °C) for 90 minutes. Then sparge with 5 gallons (19 L) of water at 168 °F (76 °C). The total boil time is approximately 90 minutes.

Hacker-Pschorr Hefe Weisse clone

(5 gallons/19 L, extract only)
OG = 1.055  FG = 1.012
IBU = 13  SRM = 4  ABV = 5.5%

Ingredients
8 oz. (0.23 kg) Munich dried malt extract
6 lbs. (2.7 kg) Bavarian wheat dried malt extract
4 AAU Tettnanger hops (first wort hop) (1 oz./28 g at 4% alpha acids)
Wyeast 3638 (Bavarian Wheat) or White Labs WLP300 (Hefeweizen)
3/4 cup corn sugar (if priming)

Step by Step
Bring three gallons (11 L) of water to a 180 °F (82 °C). Remove from heat and stir in the dried malt and hops. Boil for 60 minutes, then remove the pot from the stove. Cool wort in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water to obtain 5.25 gallons (20 L). Add yeast when wort has cooled to below 80 °F (27 °C). Oxygenate-aerate well.

Ferment at 68 °F (20 C) for 7-10 days then rack into secondary. Ferment until target gravity has been reached and beer has cleared (approximately 2 weeks). Keg and force carbonate or prime and bottle. Carbonate at 70-72 °F (21-22 °C) for 2 to 3 weeks. Store at cellar temperature.

All-Grain option: Acidify the mash water to below 7 pH. Mash 7 lbs. (3.2 kg) German wheat malt, 4 lbs. (1.8 kg) German Pilsner malt, 12 oz. (0.34 kg) German Munich Type I malt along with 8 oz. rice hulls or oat hulls in 3.7 gallons (13.9 L) of water at 149 °F (65 °C) for 90 minutes. Sparge with 5 gallons (19 L) of water at 5.7 pH and 168 °F (76 °C). The total boil time is approximately 90 minutes.

This beer is ready to drink as soon as it is carbonated. It will peak between 1 and 3 months and last for 7 months at cellar temperatures.