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Oberdorfer Weissbier Clone

5 gallons, extract; OG=1.052; FG=1.055; IBUs=15

Ingredients:

• 8 lbs. Briess bavarian wheat liquid malt extract
• 3 AAUs Hallertauer pellet hops (0.75 oz. at 4% alpha acid)
• 2 AAUs Hallertauer pellet hops (0.50 oz. of 4% alpha acid)
• 1 package Bavarian Weizen (Yeast Culture Kit A50) or Hefeweizen Ale (White Labs WLP300)
• 7/8 cup corn sugar for priming

Step by Step:

Add extract to 3 or more gallons of hot water and bring to a boil for 30 min. Add 0.75 ounces of Hallertauer hops. Boil 58 min. and add the rest of the Hallertauer hops. Boil 2 min., remove from heat. Cool to about 60° F and add water to yield about 5.25 gallons in the fermenting vessel. Pitch yeast. Note: You can also cultivate yeast from a commercial hefeweizen, though many are bottle conditioned with a secondary ale or lager strain. Ferment at the low end of the recommended temperature range (from 60° to 66° F) until complete (7 to 10 days). Transfer to a secondary vessel or rack into bottles/keg with more corn sugar than usual to help create that signature fizz. Let condition at room temperature for a few weeks, then store it in a cool place or the refrigerator a few more. Refrigerate before serving.

All-Grain Option:

Omit extract and mash 4.5 lbs. of wheat malt and 4.25 lbs. of pale malt in 10 quarts of water to get a single infusion mash temperature of 152° F for 45 min. Sparge with hot water of 170° F or more to get 5.5 gallons of wort. Bring to boil. Use above hopping and fermentation schedule.

Step-Mash Option:

For a step-mash, add 2 gallons of hot water to the grain and hold at 122° to 125° F for 30 min., stirring every once in a while. Then add 3/4 gallon of boiling water to the liquid and hold that temperature (about 152° F) for another 30 minutes. Sparge and proceed as usual.