Weldwerks Brewing’s Hefeweizen clone
Weldwerks’ Hefeweizen has a similar grist to traditional German wheats with a mix of Pilsner and wheat malt, but it differentiates from classic styles with a sizeable whirlpool hop addition of Hallertauer Mittelfrüh. A restrained spicy phenolic character from the yeast contributes complexity while keeping it approachable.
Weldwerks Brewery’s Hefeweizen clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.010
IBU = 15 SRM = 5 ABV = 5.5%
Ingredients
4.5 lbs. (2 kg) Great Western Pilsner malt
4 lbs. (1.8 kg) Great Western white wheat malt
10 oz. (285 g) Proximity dextrin malt
10 oz. (285 g) Proximity Munich malt
5 oz. (140 g) rice hulls
8 oz. (225 g) corn sugar
2.4 AAU Magnum hops (first wort hops) (0.17 oz./4.8 g at 14% alpha acids)
0.75 oz. Hallertauer Mittelfrüh hops (whirlpool)
Omega OYL-021 (Hefeweizen Ale 1), White Labs WLP320 (American Hefeweizen), or SafAle W-68 yeast
¾ cup corn sugar (if priming)
Step by step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.
Mash all of the grains plus the rice hulls in 2.5 gallons (9.5 L) of water at 153 °F (67 °C) for 60 minutes. Mash out at 168 °F (76 °C) for 10 minutes. Vorlauf until the wort is clear and then run off into the kettle. Sparge grains with enough water at 168 °F (76 °C) to collect 6.5 gallons (23 L) in the kettle. Add the first wort hop addition to the kettle as the wort is being collected.
Boil wort for 90 minutes, adding corn sugar with 15 minutes remaining, and then cool wort to 194 °F (90 °C) and add the whirlpool hops while stirring to create a whirlpool. Cover kettle and let sit 20 minutes before proceeding to cool the wort to 68 °F (20 °C). Pitch yeast, keeping the temperature steady until fermentation is complete. Bottle condition or keg and force carbonate as usual.
Weldwerks Brewery’s Hefeweizen clone, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.052 FG = 1.010
IBU = 15 SRM = 5 ABV = 5.5%
Ingredients
2.5 lbs. (1.1 kg) Pilsner dried malt extract
2.3 lbs. (1 kg) wheat dried malt extract
4 oz. (113 g) Munich dried malt extract
10 oz. (285 g) Proximity dextrin malt
8 oz. (225 g) corn sugar
2.4 AAU Magnum hops (first wort hops) (0.17 oz./4.8 g at 14% alpha acids)
0.75 oz. Hallertauer Mittelfrüh hops (whirlpool)
Omega OYL-021 (Hefeweizen Ale 1), White Labs WLP320 (American Hefeweizen), or SafAle W-68 yeast
¾ cup corn sugar (if priming)
Step by step
Add crushed dextrin malt in a steeping bag and 6 gallons (23 L) of water to your brew kettle and bring up to 170 °F (77 °C). After 15 minutes, remove grains and bring to a boil. Remove from heat, carefully stir in all of the malt extracts until dissolved, and then return to heat. Boil for 60 minutes. Follow the remainder of the all-grain recipe.
