Zorro
2005-05-24 01:44:03 UTC
Anyone have Clone recipe Stashed away?
I have googled every way I know and just can't find a clone of Henry
Weinhard's Blackberry Wheat Beer.
The brewery was bought out and closed by SABMiller.
Closest I can come up with is this BYO Generic:
Berry Weizen
by Steve Bader
5 gallons, extract with adjuncts
"This recipe is very flexible. You can add fruit extracts to make fruit
beers or add coriander and orange peel to make a Belgian white beer. (Change
the yeast also to be true to style!)"
Ingredients:
4 lbs. Premier wheat malt extract
1 lb. light dry malt powder
1 lb. wheat dry malt powder
1 lb. flaked wheat
1 oz. Tettnanger hops (5% alpha acid), for 60 min.
Wyeast 3056 (Bavarian weizen) liquid yeast
3/4 cup corn sugar for priming
Fruit extract of your choice to make a fruit ale (optional)
Step by Step:
Steep 2 gals. of hot water (about 130° F) with flaked wheat for 30 minutes
with the heat on low (150° F). Strain out most of the flaked wheat, leaving
some to give the beer its cloudy appearance. Bring to a boil. Remove the pot
from the burner, add the malt extracts and hops. Boil for 60 minutes. When
boiling is done, transfer the beer into 2 gals. cold water in your
sterilized carboy, then top off to 5 gals. Add yeast when beer is cooled
below 74° F, then ferment at 68° F. If you want to make a fruit beer, add
the natural fruit extract at the same time you add the bottling sugar.
Raspberry, apricot, and boysenberry are great. Transfer the beer into your
bottling vessel, then add the fruit extract to taste. One bottle of extract
will give a hint of fruit flavor; 1.5 bottles will give a strong flavor. You
may also bottle a few gallons without the fruit flavoring, then add the
fruit extract and bottle the rest. If you want to use raw fruit, the best
way is to add 3 to 5 lbs. of crushed fruit into the wort when you are done
boiling, and let the fruit steep for 15 minutes to extract color and flavor.
Don't boil the fruit, because it will tend to give a very cloudy beer. You
then strain out the fruit as the beer goes into the carboy.
OG = 1.044
FG = 1.013
I have googled every way I know and just can't find a clone of Henry
Weinhard's Blackberry Wheat Beer.
The brewery was bought out and closed by SABMiller.
Closest I can come up with is this BYO Generic:
Berry Weizen
by Steve Bader
5 gallons, extract with adjuncts
"This recipe is very flexible. You can add fruit extracts to make fruit
beers or add coriander and orange peel to make a Belgian white beer. (Change
the yeast also to be true to style!)"
Ingredients:
4 lbs. Premier wheat malt extract
1 lb. light dry malt powder
1 lb. wheat dry malt powder
1 lb. flaked wheat
1 oz. Tettnanger hops (5% alpha acid), for 60 min.
Wyeast 3056 (Bavarian weizen) liquid yeast
3/4 cup corn sugar for priming
Fruit extract of your choice to make a fruit ale (optional)
Step by Step:
Steep 2 gals. of hot water (about 130° F) with flaked wheat for 30 minutes
with the heat on low (150° F). Strain out most of the flaked wheat, leaving
some to give the beer its cloudy appearance. Bring to a boil. Remove the pot
from the burner, add the malt extracts and hops. Boil for 60 minutes. When
boiling is done, transfer the beer into 2 gals. cold water in your
sterilized carboy, then top off to 5 gals. Add yeast when beer is cooled
below 74° F, then ferment at 68° F. If you want to make a fruit beer, add
the natural fruit extract at the same time you add the bottling sugar.
Raspberry, apricot, and boysenberry are great. Transfer the beer into your
bottling vessel, then add the fruit extract to taste. One bottle of extract
will give a hint of fruit flavor; 1.5 bottles will give a strong flavor. You
may also bottle a few gallons without the fruit flavoring, then add the
fruit extract and bottle the rest. If you want to use raw fruit, the best
way is to add 3 to 5 lbs. of crushed fruit into the wort when you are done
boiling, and let the fruit steep for 15 minutes to extract color and flavor.
Don't boil the fruit, because it will tend to give a very cloudy beer. You
then strain out the fruit as the beer goes into the carboy.
OG = 1.044
FG = 1.013