This is the Hefe that I served at the Jan 22 beer club meeting.
7# malted wheat
4# bohemian pilsner malt
Mash 70 minutes @ 153F
Sparge 15 minutes @ 168F
0.65 oz Cascade hops (4.6 a/a) @45 minutes
0.25 oz Cascade hops (4.6 a/a) @15 minutes
Blackberry extract 4 oz @ flameout
Fermentis Wheat Beer yeast, pitched at 75F, fermented at ambient of 62F
(I did post this on the old website, but I thought I'd copy it over here)
Despite Dave's concern that the WB-06 yeast is too clovey for him, I think it turned out pretty well. Great, long-lasting head retention, citrusy. I've read that the Hefe style does not improve with age. I disagree. I'm sipping a glass of it now, and I brewed it on Dec 7th. It is quite good now. Hefe, though, I've realized is not among my favourite styles.