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:	40 liters
Color:	11 HCU (~8 SRM)		Bitterness:	10 IBU
OG:	1.043		FG:	1.008
Alcohol:	4.5% v/v (3.5% w/w)
Grain:	2.85kg American 2-row 5.60kg Wheat malt 0.60kg German Munich 70g British chocolate
Mash:	60% efficiency
Boil:	90 minutes	SG 1.069	25.0 liters
	Use Hallertaur hersbruker if it is available to you.
Hops:	34.9g kent goldings (5% AA, 90 min.)
Yeast:	Use the wyeast Bavarian Wheat yeast smackpack.
Carbonation:	3.6 volumes	Corn Sugar: 440g for 40 liters @ 20.0°C

Recipe posted 05/19/10.