Paulaner Hefe-Weizen clone
(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.010
IBU = 18 SRM = 5 ABV = 5.6%
Paulaner Hefe-Weizen is really a well-balanced illustration of a hefe-weizen. Stick to the mash details watching your fermentation temperatures to obtain the much searched for after "breadiness" and blueberry/clove aroma of the German hefe-weizen. Prost!
Ingredients
1.5 lbs. (.68 kg) Briess dried wheat malt extract
3.75 lbs. (1.7 kg) Weyermann Bavarian Hefeweizen light liquid wheat malt extract (late addition)
2.1 lbs. (.95 kg) wheat malt
.91 lbs. (.41 kg) Pilsner malt
4.75 AAU Hallertau-Hersbrcker hops(1.2 oz./34 g of fourPercent alpha acids)
Wyeast 3638 (Bavarian Wheat) or White-colored Labs WLP380 (Hefeweizen IV) yeast(1.5 qt./1.5 L yeast starter)
1.2 cups corn sugar (for priming)
Step-by-step
Inside a large soup pot, heat 4.5 quarts (4.3 L) water to 169 °F (76 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 158 °F (70 °C) for forty-five minutes. While grains steep, begin heating 2.1 gallons (7.8 L) water inside your brewpot. When steep has ended, remove 1.5 qts. (1.4 L) water from brewpot and increase the "grain tea" in steeping pot. Place colander over brewpot and put steeping bag inside it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to some boil, then stir in dried malt extract, add first control of hops and start the an hour boil. With fifteen minutes left in boil, switch off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep your boil clock running when you stir.) In the finish from the boil, awesome wort and transfer to fermenter. Add water to create 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary when fermentation is finished. Bottle a couple of days later, when beer falls obvious.
All-grain option:
Replace grains and extract with 7.5 lbs. (3.4 kg) wheat malt and three.25 lbs. (1.5 kg) Pilsner malt. Make use of a single decoction mash having a half hour rest at 131 °F (55 °C) along with a 45 minute rest at 153 °F (67 °C). Boil for two hours.
