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Old 06-28-2007, 12:57 PM   #11
homebrewer_99
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Quote:
Originally Posted by FSR402
It's not mine to share so homebrewer_99 would have to either post it or say that I can.

With yours what are the water amonts and temps of sparge?
Thanks for protecting my interests, but mine's no secret. It's basically the same as the Paulaner in Clone Brews.

The only reason I haven't posted my precise process is because it is in Recipator format in a word.doc form. When I try to paste it into HBT it loses it's format and gets garbled.

Maybe I'll take the time and cut and paste it into paragraph form (without the form layout) later.
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Old 06-28-2007, 01:16 PM   #12
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Quote:
Originally Posted by homebrewer_99
Thanks for protecting my interests, but mine's no secret. It's basically the same as the Paulaner in Clone Brews.

The only reason I haven't posted my precise process is because it is in Recipator format in a word.doc form. When I try to paste it into HBT it loses it's format and gets garbled.

Maybe I'll take the time and cut and paste it into paragraph form (without the form layout) later.
And, what, three weeks after you sent me this recipe I finally got around to brewing it Sunday! Due to limitations at my LHBS I ended up using Wyeast Weihenstephaner yeast. Tuesday I was mopping up my basement after it clogged up my blow off tube, but luckily not too much was lost.
I'll be kegging it, so I'll give you a first impression in a couple more weeks.
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Old 06-28-2007, 01:22 PM   #13
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Here's a copy of the Clone Brews recipe I found in Google:

[QUOTE]BeerSmith Recipe Printout - www.beersmith.com
Recipe: Paulaner Hefe-Weizen (Clone Brews)
Brewer: Andrew Clark
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.50 L
Boil Size: 28.70 L
Estimated OG: 1.049 SG
Estimated Color: 7.8 EBC
Estimated IBU: 14.5 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.23 kg Rice Hulls (0.0 EBC) Adjunct 4.5 %
2.50 kg Wheat Malt Malt Craft (4.0 EBC) Grain 49.4 %
2.20 kg Pale Ale Malt (3.9 EBC) Grain 43.5 %
0.14 kg Munich Malt (18.0 EBC) Grain 2.7 %
30.00 gm Tettnang [4.00%] (60 min) Hops 14.5 IBU
1 Pkgs Hefeweizen IV Ale (White Labs #WLP380) [StYeast-Wheat


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.06 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.20 L of water at 74.0 C 65.6 C 75 min

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Old 06-28-2007, 01:29 PM   #14
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Orpheus: Funny, that doesn't look anything like my recipe. Maybe I got it from somewhere else???

EDIT: OK. I did the cut and paste exercise from the Recipator format. Here is how I brew my batches:


My Version of Paulaner Hefe Weizen from CLONE BREWS, page 82

Brewer: Bill Elwell (homebrewer_99@yahoo.com
Beer: Paulaner-style Hefe Weizen
Type: Extract w/grain
Size: 5.25 gallons

Water: 4 gals PUR filtered tap water placed in freezer for 4-5 hours prior to brewing.
Grain: 4 oz. Briess Munich Malt 6-row
Steep: Crush malt. Steep in ½ gal water at 150F for 20 mins. Sparge with 1 gal 150F water.
Boil time: 60 minutes

Malt:

1 lb. Extra Light DME
5 lb. Wheat DME

Hops: .5 oz (½ oz.) Hallertau Hersbrucker (6% AA) for 60 mins = 3%AA

Yeast: Starter is made of 2nd generation yeast. It is a mixture of WLP351 and 3068 Bavarian Weizen yeast and 1 baby food jar of WLP351.

Log:

BREW DATE: 5 May 07

Bring steeped malt to a boil then remove from flame.

Add hops and 1 lb XL DME and dissolve. Boil for 45 mins. Remove from flame.

Add remaining malt 1 lb at a time and dissolve.

Return pot to flame and boil 15 mins. Remove from heat.

Sparge hops through net on primary. Top off to 5.25 gals with freezer water. Stir in.

TEMP: 70F (Strip) / 68F (Therm)
OG: 1.049
FG: 1.010

Potential alcohol: 3.990% ABW / 4.988% ABV

NOTE: I removed 45 oz of gyle from the wort and placed in 2 mason jars in the fridge for kraeusening at kegging time.

8 May 07: Temp: 77F / Gravity: 1.012

10 May 07: Temp: 77F / Gravity: 1.010 Definitely sweeter than the last batches. Very nice though. Still a bit of the sulfuric smell. I’ll probably keg this weekend. Don’t forget to warm the gyle up to room temp.

Carbonation:

11 May 07: Kegged. I added the 2 mason jars of gyle in the keg then racked on top of it. Topped gas off to 25 psi.

17 May 07: Sampled and re-topped off to 25 psi. I placed the keg in the fridge to get cold (40F). I’ll put gas on it (25 psi) for the next few days to carbonate.

Tasting:

17 May 07: Sampled keg. Beer is definitely on the sweet side in a nice way.

NOTE: I upped the hops on the next batch slightly by.05 oz to .55 oz instead of .5 oz.

19 May 07: The keg’s been on 25 psi for 2 days now. There is a small head, but not much carbonation. Sampled from the keg. Tastes VERY good. On the sweet side of delicious. Gassed up to 25 psi again.

5 Jun 07: Me and Dan killed this keg in 1 day. It was so tasty. I find it comparable to a Julius Echter HW from Nurnberg and the sweetness close to a Roth HW from Schweinfurt. I definitely will have to make more.

EDIT: The .5 oz of hops used in this recipe tastes better than the .55 oz used in 2 subsequent batches. Keep it at .5 oz in future batches. There’s nothing wrong with the batches using .05 more hops, they are just (slightly) more bitter.

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Old 09-03-2011, 05:48 AM   #15
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[quote=Orpheus;322307]Here's a copy of the Clone Brews recipe I found in Google:

Quote:
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Paulaner Hefe-Weizen (Clone Brews)
Brewer: Andrew Clark
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.50 L
Boil Size: 28.70 L
Estimated OG: 1.049 SG
Estimated Color: 7.8 EBC
Estimated IBU: 14.5 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.23 kg Rice Hulls (0.0 EBC) Adjunct 4.5 %
2.50 kg Wheat Malt Malt Craft (4.0 EBC) Grain 49.4 %
2.20 kg Pale Ale Malt (3.9 EBC) Grain 43.5 %
0.14 kg Munich Malt (18.0 EBC) Grain 2.7 %
30.00 gm Tettnang [4.00%] (60 min) Hops 14.5 IBU
1 Pkgs Hefeweizen IV Ale (White Labs #WLP380) [StYeast-Wheat


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.06 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.20 L of water at 74.0 C 65.6 C 75 min
Can someone explain how to do the two temp mash please? How much water and how long for each mash temp? thanks
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