Cloudpeak Kellerweis Hefeweizen Beer Kit – Extract

Description

Your Cloudpeak Kellerweis Hefeweizen gives you a crisp Bavarian-style wheat beer modeled on Sierra Nevada’s Kellerweis. The Wheat Dry Malt Extract builds a soft, creamy mouthfeel and smooth wheat backbone in your beer. Hefeweizen yeast adds the signature banana and clove esters while Tettnang hops supply gentle bitterness to balance the malt without overpowering it.

The result finishes dry and clean with a hazy golden appearance typical of the style.

Infection is the last thing you want in a lightly hopped wheat beer, bad bugs, begone!

Your Cloudpeak Kellerweis Hefeweizen kit never sits on a shelf. Your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 5.6% - 5.9%
• Original Gravity: 1.047 - 1.053
• Final Gravity: 1.005 - 1.008
• IBUs: 18
• SRM: 4
• Degrees Plato: ~12

Disclaimer: All calculations are approximate.

Ingredients

Fermentables

• 6 lbs Wheat Dry Malt Extract (DME)

Hops (substitutions based on availability)

• 1 oz Tettnang (60 min)

Yeast (substitutions based on availability)

• 1 packet Hefeweizen Yeast

Additives

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 60 min: Add 1 oz Tettnang.

Prepare Equipment

1. Clean and sanitize all brewing equipment, fermenter, airlocks, hydrometer, etc.
2. Have your 6 lbs Wheat DME, Tettnang hops, and yeast ready.
3. Fill your kettle with ~2.5 gallons water.

Boil & Hop Schedule

1. Heat the water close to a boil, then turn off the burner to prevent scorching.
2. Stir in 6 lbs Wheat DME until fully dissolved.
3. Return kettle to heat, bring wort to a rolling boil for 60 minutes.
4. 60 min: Add 1 oz Tettnang.
5. Keep a close eye for foam buildup, especially early in the boil. Adjust heat as necessary.

Cool & Transfer

1. After the 60-minute boil, cool the wort to about 68°F using an ice bath or immersion chiller.
2. Transfer chilled wort to a sanitized fermenter.
3. Add cold, filtered water as needed to reach 5 gallons total volume.
4. Stir or shake the fermenter to oxygenate the wort, yeast needs it at this stage.

Fermentation

1. Sprinkle or pour the Hefeweizen Yeast (rehydrate if recommended) into the wort.
2. Seal fermenter and attach an airlock.
3. Keep temperature around 68–70°F to develop the style’s characteristic fruity-spicy esters.
4. Expect activity to slow after about a week; let it ride for 10–14 days or until FG is reached.
5. Wheat beers are famously hazy; a secondary can clear it slightly but is optional if you want that classic haze.

Packaging

1. Dissolve 5 oz priming sugar in 2 cups boiling water, then let cool.
2. Gently siphon beer into a sanitized bottling bucket.
3. Carefully stir in the cooled sugar solution.
4. Fill sanitized bottles, leaving about an inch of headspace.
5. Cap and store at 68–72°F for 2–3 weeks to fully carbonate.

Kegging

1. Rack the beer into a sanitized keg, minimizing oxygen pickup.
2. Purge with CO₂, seal, then set regulator to 12 PSI at 38°F for about 2–3 weeks.
3. Hefeweizens are best enjoyed fresh, so once carbonated, drink up!