schöfferhofer kristallweizen clone

[pozmantv]

Hey all

I'm trying to find a clone for this to make for a friend, does anyone know a clone as I'm struggling to find one online?

Cheers and thanks

Pozman

 

[NewtownClown]

That could be a tough one to clone.
Whilst Kristallweizens and Hefeweizens (Bavarian or not) are quite a simple ale to make, these baby's are distinguished by their yeast (hefe) which adds a lot of esters and phenolic character.
The Schöfferhofer yeast finishes drier and with less banana than their Bavarian counterparts. You may be able to culture the yeast from a bottle, however the majority opinion on the web is that the Krstall is probably bottle conditioned with a lager strain so best results may be obtained by starting with the Hefe version (there is also some opinions that have stated the Hefe also utilises a bottling yeast but, to me, that doesn't make much sense).

 

[slcmorro]

Just make a Schoffer Hefe clone, and leave it bottled upright for 6 months

 

[Mr. No-Tip]

Just make a Schoffer Hefe clone, and leave it bottled upright for 6 months

Just two months would probably do the job.

 

[warra48]

Just two months would probably do the job.

Agreed. Every hefeweizen I've ever brewed has dropped clear within 2 to 3 months.

 

[slcmorro]

Fair call. I just said 6 months as I found one in the keg fridge that had a bottled date on it of 6 months prior. It was delicious. Not fresh obviously and some of the original flavours were muted, but boy was it crisp and clear.
..

 

[Weizguy]

OK, there's a lot of hefe talk lately. Must be close to Summer and people are looking for an easy-drinking ale.

So, can you filter the yeast from the beer? That's how the brewery does it.

Do you have a recipe in mind?

 

[hoppy2B]

I looked at my hefe this morning that was bottled on the 5th and its as clear as a bell. :unsure:

 

[pozmantv]

Awesome feedback guys thank you all so much.

It's my first post, so I'm rapt with the information you've given me.

Cheers.


Lover drinker & reviewer of Craft Beer on my You Tube channel PozmanTV, it's Hoppy Beer Friday every week at 5pm
Learning amateur home Brewer, aiming to make the beers I want to drink
Drink Laugh be Hoppy, cheers

 

[Weizguy]

Learning amateur home Brewer, aiming to make the beers I want to drink
Drink Laugh be Hoppy, cheers

If I may say so, the best beers to brew are the ones you want to drink.
Brew for you, I do!

Recipe here : http://beersmith.com/Recipes2/recipe_364.htm

 

[Dave70]

That could be a tough one to clone.
Whilst Kristallweizens and Hefeweizens (Bavarian or not) are quite a simple ale to make, these baby's are distinguished by their yeast (hefe) which adds a lot of esters and phenolic character.
The Schöfferhofer yeast finishes drier and with less banana than their Bavarian counterparts. You may be able to culture the yeast from a bottle, however the majority opinion on the web is that the Krstall is probably bottle conditioned with a lager strain so best results may be obtained by starting with the Hefe version (there is also some opinions that have stated the Hefe also utilises a bottling yeast but, to me, that doesn't make much sense).

'Tis, far as I could discover anyway. I'm a bit of a fan of kristall also. No building a starter from this one sadly.
I ferment mine on the cooler side, around 17 to 18, crash chill for a week, keg and gelatin, sit and wait. Using an American ale yeast and ramping the hops up a just little more can turn out a great quaffer also.
Just thought I'd throw that in.

 

[Weizguy]

That could be a tough one to clone.
Whilst Kristallweizens and Hefeweizens (Bavarian or not) are quite a simple ale to make, these baby's are distinguished by their yeast (hefe) which adds a lot of esters and phenolic character.
The Schöfferhofer yeast finishes drier and with less banana than their Bavarian counterparts. You may be able to culture the yeast from a bottle, however the majority opinion on the web is that the Krstall is probably bottle conditioned with a lager strain so best results may be obtained by starting with the Hefe version (there is also some opinions that have stated the Hefe also utilises a bottling yeast but, to me, that doesn't make much sense).

Lager bottle conditioning yeast makes sense if you realise that it stabilises the flavours and possibly stays cloudy longer than the weizen yeast.

To back up Dave70, I have cultured yeast from a bottle of Schöff and it's a lager yeast (*edit: or it was when I cultured it , years ago).