 |
 |
 |
 |
 |
 |
 |
Paulaner Hefe-Weizen
I brewed the Paulaner clone from Clonebrews, but was dissapointed. On a tour of a Munich Paulaner beerhall this summer, I was able to find out what malts are used in what proportion, and the original wort gravity and the alcohol percentage (They tell you this using the balling scale on the pub menu) They use a dark base malt, wheat malt, caramunch and carafa. I cannot get these where I am, so I substituted the caramunch for munich. Carafa for chocolate, and I used a standard 2 row pale malt and wheat malt instead.
| Brewer: | Matt Chapman | Email: | selair_chapman@hotmail.com | |||||
| Beer: | Paulaner Hefe-Weizen | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 5 Imp. gal. | |||||
| Color: |
|
Bitterness: | 10 IBU | |||||
| OG: | 1.054 | FG: | 1.008 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Grain: | 3 lb. 9 oz. American 2-row 7 lb. Wheat malt 12 oz. German Munich 1.42 oz. British chocolate |
|||||||
| Mash: | 75% efficiency | |||||||
| Boil: | 90 minutes | SG 1.049 | 5.5 Imp. gal. | |||||
| Use Hallertaur hersbruker if it is available to you. | ||||||||
| Hops: | 0.65 oz. Hallertauer (4.5% AA, 90 min.) | |||||||
| Yeast: | Use the wyeast Bavarian Wheat yeast smackpack. | |||||||
| Carbonation: | 3.6 volumes | Dried Malt Extract: 14.0 oz. for 4.6 Imp. gal. @ 68°F | ||||||
Recipe posted 10/12/05.
