Cloudpeak Kellerweis Hefeweizen Beer Kit – Extract

What's in the Box

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

Brewing Instructions

1. Prepare Equipment

1. Sanitize

   • Clean and sanitize all brewing equipment, fermenter, airlocks, hydrometer, etc.
   • Infection is the last thing you want in a lightly hopped wheat beer—bad bugs, begone!

2. Gather Ingredients

   • Have your 6 lbs Wheat DME, Tettnang hops, and yeast ready.
   • Fill your kettle with ~2.5 gallons water.

2. Boil & Hop Schedule

1. Dissolve Extract

   • Heat the water close to a boil, then turn off the burner to prevent scorching.
   • Stir in 6 lbs Wheat DME until fully dissolved.

2. Boil

   • Return kettle to heat, bring wort to a rolling boil for 60 minutes.
   • 60 min: A

       

     Cloudpeak Kellerweis Hefeweizen Beer Kit – Extract

     Flavor Description

     If you’re craving a crisp, classic wheat beer with the unmistakable character of a true Bavarian-style Hefeweizen, Cloudpeak Kellerweis Hefeweizen Beer Kit – Extract is your ideal brew day companion. Modeled after Sierra Nevada’s renowned Kellerweis, this extract beer kit lets you create a refreshing, sessionable wheat beer with ease and consistency.

     From the first pour, you’ll notice a hazy golden color (SRM ~5) and a pillowy white head typical of the Hefeweizen style. Thanks to a generous dose of 6 lbs of Wheat Dry Malt Extract, the beer develops a soft, creamy mouthfeel and a smooth wheat backbone. The Hefeweizen yeast imparts signature notes of banana and clove, while the single addition of Tettnang hops (1 oz at 60 minutes) lends a gentle bitterness (IBU ~15) that balances the malt sweetness without overpowering it.

     Fermentation finishes clean at around 1.010 FG, delivering a final ABV of approximately 4.8%, making this wheat beer incredibly approachable. With a mild body and a crisp, dry finish, it’s a perfect match for warm afternoons or easy-going get-togethers.

     Whether you're a first-time brewer or a seasoned homebrew enthusiast, you’ll appreciate how this kit captures the essence of a traditional German Hefeweizen while staying light and drinkable.

     ABV: 5.6% - 5.9%
     IBUs: 18
     OG: 1.047 - 1.053
     FG: 1.005 - 1.008
     SRM: 4
     Degrees Plato: ~12
     Disclaimer: All calculations are approximate.

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     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

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     Brewing Instructions

     1. Prepare Equipment

     1. Sanitize

        • Clean and sanitize all brewing equipment, fermenter, airlocks, hydrometer, etc.
        • Infection is the last thing you want in a lightly hopped wheat beer—bad bugs, begone!

     2. Gather Ingredients

        • Have your 6 lbs Wheat DME, Tettnang hops, and yeast ready.
        • Fill your kettle with ~2.5 gallons water.

     ---

     2. Boil & Hop Schedule

     1. Dissolve Extract

        • Heat the water close to a boil, then turn off the burner to prevent scorching.
        • Stir in 6 lbs Wheat DME until fully dissolved.

     2. Boil

        • Return kettle to heat, bring wort to a rolling boil for 60 minutes.
        • 60 min: Add 1 oz Tettnang.

     3. Watch for Boil-Overs

        • Keep a close eye for foam buildup, especially early in the boil. Adjust heat as necessary.

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     3. Cool & Transfer

     1. Chill the Wort

        • After the 60-minute boil, cool the wort to about 68°F using an ice bath or immersion chiller.

     2. Top Up to 5 Gallons

        • Transfer chilled wort to a sanitized fermenter.
        • Add cold, filtered water as needed to reach 5 gallons total volume.

     3. Aerate

        • Stir or shake the fermenter to oxygenate the wort—yeast needs it at this stage.

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     4. Fermentation

     1. Pitch Yeast

        • Sprinkle or pour the Hefeweizen Yeast (rehydrate if recommended) into the wort.
        • Seal fermenter and attach an airlock.

     2. Primary Fermentation

        • Keep temperature around 68–70°F to develop the style’s characteristic fruity-spicy esters.
        • Expect activity to slow after about a week; let it ride for 10–14 days or until FG is reached.

     3. Optional Secondary

        • Wheat beers are famously hazy; a secondary can clear it slightly but is optional if you want that classic haze.

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     5. Packaging

     Priming for Bottling

     1. Prime

        • Dissolve 5 oz priming sugar in 2 cups boiling water, then let cool.

     2. Transfer

        • Gently siphon beer into a sanitized bottling bucket.
        • Carefully stir in the cooled sugar solution.

     3. Bottle

        • Fill sanitized bottles, leaving about an inch of headspace.
        • Cap and store at 68–72°F for 2–3 weeks to fully carbonate.

     Kegging

     1. Keg Transfer

        • Rack the beer into a sanitized keg, minimizing oxygen pickup.

     2. Purge & Carbonate

        • Purge with CO₂, seal, then set regulator to 12 PSI at 38°F for about 2–3 weeks.
        • Hefeweizens are best enjoyed fresh, so once carbonated, drink up!