Help with Widmer Brothers Clone

[JNasty]

I plan on making a widmer bros hef clone for my next batch. I don't have the equipment for all-grain, and the only two recipes I have found are both all-grain. Any help with converting this recipe to extract would be greatly appreciated.

Clone #1:

5 Gallon Recipe (OG 1.046)
77% System Efficiency

4.5 pounds two-row pale Malt
3.5 pounds malted wheat
.5 pounds Munich Malt
3 ounces Crystal Malt
.5 ounces Tettnanger Hops (60 min)
.5 ounces Cascade Hops (45 min)
.5 ounces Cascade Hops (30 min)
.5 ounces Cascade Hops (10 min)
1 vial White Labs American Hefeweizen Ale Yeast

Mash Schedule
153 degrees for 60 minutes
168 degrees for 10 minutes

Clone #2:
5 gallon recipe (OG 1.048)
76% efficiency

2 lb. American 2-row
5 lb. Wheat malt
1 lb. American Munich
8 oz. American crystal 40L
1 oz. Tettnanger (4.5% AA, 90 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
White Labs American Hefeweizen WLP320

1 tsp. gypsum in the mash and another 1/2 tsp into the wort
Use 1/2 tsp of Irish Moss

Mash Schedule
Steep the grains in hot tap water for 30 minutes (120?). Raise the temp to 160 and allow to rest for 30 minutes. Sparge with hot tap water.

Widmer Bros. have info on their hef at this link :http://www.widmer.com/beers/hefeweizen.html

[danno]

well, since wheat malt only comes in liquid form, and it comes in either 3.3 or 6 lb sizes, I guess we start there. I plugged this into ProMash, got a 1.048 SG...

3.3 lb Wheat LME
2 lb Light DME
0.5 lb CaraMunich 60L
0.5 lb Crystal 40L

hops however you like them (I'm not a big Cascade fan, so if it were my choice, I'd use the second hop profile), skip the gypsum, and since this is supposed to be a hefe, I guess I'd skip the Irish Moss too, since they're supposed to be cloudy...

steep the CaraMunich and the Crystal for 30 min at 160ºF, remove the grains, and so on...

hope this helps...

edit: I see from Widmer's site that they use 40L Caramel, so I changed the Crystal to 40L from 60L. and the second hop profile looks more accurate, too...

and welcome to our site!

[Lamprey]

Welcome Nasty. What Danno suggested looks good.

I brewed the following based on an extract recipe, the link to which I could not find:

6.6 lbs liquid wheat malt extract
1/2 lb extra light dried malt extract
1/2 lb munich malt
3 oz 40L crystal malt (i'd up this to 8 oz.)

2 oz tettnanger - 4.5% AA (40 min)
1/2 oz cascade - 6.0% AA (10 min)

use american wheat yeast.

steep the specialty malts as usual. do about a 45 minute boil.

I accidentally used Weihenstephan yeast, so I cannot comment on how this will do. The Weihenstephan overtook the batch!

[Otis_The_Drunk]

danno
(I'm not a big Cascade fan, so if it were my choice, I'd use the second hop profile)

I love you man.

I'm of the school that cascade and hops like it are used way too much in homebrewing and micro breweries. Maybe it has to do with the availability of these hops.

A traditional Hefe Wiesen would have
2 oz Tettnanger - (boil)
1 oz Hallertaur or Saaz - (10 min)

They don't use Cascades in Germany.

[Fast_Eddy]

Originally posted by Otis_The_Drunk
I love you man.

I'm of the school that cascade and hops like it are used way too much in homebrewing and micro breweries. Maybe it has to do with the availability of these hops.

A traditional Hefe Wiesen would have
2 oz Tettnanger - (boil)
1 oz Hallertaur or Saaz - (10 min)

They don't use Cascades in Germany.

I agree with you guys, too. I bet I've only used Cascade twice in all of my brewing. IMO, when it's used in the right place(and quantity - say a harvest ale) it's very good but there just aren't that many right places.