Bavarian Hefeweizen Extract Kit

SKU: U1250
Rating
174 Review(s)
One of the signature brews of Bavaria, Hefeweizen is a medium-bodied, effervescent ale practically exploding with yeast and wheat malt character – kind of like a liquid multigrain bread. Our kit is 100% traditional—cloudy, malty, and spicy, with a smooth mouthfeel and dense, whipped-cream head. Serve in a tall glass “mit hefe” - swirl the bottle to make sure you get all the yeast!

Bavarian Hefeweizen Extract Kit

Customer Reviews

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gulpable Review by Adam
Rating
could sit down with an iced down12 and sqash the whole thing. I used the dry yeast and ferminted at about 66-68 degrees and it turn out perfect. thanks NB (Posted on 4/16/10)
Holy Sh@T Awesome Brew Review by Rush Limbaugh
Rating
Just wanted to say. If you like a traditional wheat beer this is the one for you. This was my first time brewing this Hefe and I must say it was delicious. I am going to order it again and again. No playing around with this recipe. I even used the dry yeast and is was great. Its not overly hopped, just smooth and tasty. (Posted on 4/4/10)
Best homebrew yet Review by Andy
Rating
Far and away the best beer I have brewed so far. It tastes like commercial Hefe's I have sampled. It is slightly darker than I expected, but I attribute that to scorching during the boil. It is also the clearest beer I have ever made. Not sure how that happened but I assume it is due to operator error. Just tell people it's a Kristall-Weizen.

I used the dry yeast and performed a full wort boil. Gave it one week in a primary, racked to secondary for two weeks, bottled and conditioned for two weeks. Only recipe modification was use of 1 cup vs. 3/4 cup of priming sugar (wanted a dense head).

Will definately be ordering this kit again. (Posted on 2/27/10)
Wow! Review by segen1969
Rating
I am impressed with the flavor of this one. I have been brewing for over a year now and have done 25 or so batches. This is a keeper. I followed the recipe and it produced a wonderful product. PROST! (Posted on 2/26/10)

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