Clone Mini Mash Wheat Ale Recipe Kit
Click Here To Access Recipe Instruction Sheet
Bayer Staats Brauerei. Weihenstephan Monastery, Freising, Germany.
Makes 5 US gallons
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Fab beer!!!! Weihenstephaner.
Revised assessment after some age. Feb.7 2014 As usual I put some of this brew aside to see how it aged. Here it is 5+ months later and I am trying another bottle of it as I write. This beer is drinkable but somewhat disappointing, as in not quite what I expected. It pours a decent head and has plenty of zest on the tongue however it has an (to me) unidentifiable chemical ester (maybe a pronounced wheat) character upon exhaling. There seems to be no pronounced after taste but otherwise it is drinkable. I used the Mini Mash with the Danstar Munich German Wheat Dry Yeast and the alcohol boost. OSG 1.060 FSG 1.014 = 6.0% On a 1-10 scale I would rate it at a 5.
This one actually gets 5 stars from me. After an extensive tour in Germany I became enamored with the great variety of crafted beers (local brews). I toured the rural towns and villages and visited every brewery I could. This brew is a winner but don't push it, it needs TLC and time to mature. At 3 weeks after bottling it was like velvet on the pallet and with the alcohol boost added it reminded me of the Volksmarches and festivals of days in rural Germany. Don't pass this one by it is a keeper. Hey, my dad, now at 90 yrs. was in Germany during WWII and he had an opportunity to partake of of a variety of their brews and said that this beer brought back some memories.
You will defineately need a blowoff hose. Had a huge mess this morning when I woke up. Smells delicious though.
A little too light in color and body, but close to the original. This could be my brewing technique however and the fact that my mash was around 150¬∞. I did do a protien mash at 125¬∞ for 15 minutes as I do if there are any adjuncts. I poured in a 1L yeast starter of Weihenstephaner yeast from a previous batch but I think I temperature shocked them because the wort was 88¬∞ and I got a lot of sulfur flavor which is finally starting to go away with age. Anyway, I think the recipe is close but to get it dead nuts perfect (like most AHB kits are) needs some attention to detail.