Salvator Paulaner

docantonio · 10-11-2008, 12:51 PM

I want do a clone of the brewery Paulaner Salvator !
someone tried to make it?
I thought of using

munich dark 70%
pils 25%
caramunich 5%

a little of chocolate malt

hops Hallertau Perle e Hersbrucker

who can 'give me tips on approach to color (SRM-EBC) and bitterness (IBU) ?

thanks

**EdWort** · 10-11-2008, 01:34 PM

According to Beer Captured, here's the numbers.

SRM should be 22, IBU's 27, ABV 7.4%
OG 1.079-1.081
FG 1.021-1.022

7.5# 2 row pils
8# Munich
10 oz. Cara Munich
4 oz. Belgian Aromatic
0.5 oz. Chocolate Malt

Mash 90 min at 153

Use equal amounts of Northern Brewer and Hallertau Herzbruck at the beginning of a 90 minute boil.

You may add up to 6 oz. of Malto Dextrin near the end of the boil for added body and mouthfeel.

Ferment with Wyeast 2308 at 47-52 degrees for 4 weeks then 57-62 degrees for the remainder of the fermentation.

Stevorino · 10-11-2008, 01:51 PM

Quote:

Originally Posted by EdWort

According to Beer Captured, here's the numbers.

SRM should be 22, IBU's 27, ABV 7.4%
OG 1.079-1.081
FG 1.021-1.022

7.5# 2 row pils
8# Munich
10 oz. Cara Munich
4 oz. Belgian Aromatic
0.5 oz. Chocolate Malt

Mash 90 min at 153

Use equal amounts of Northern Brewer and Hallertau Herzbruck at the beginning of a 90 minute boil.

You may add up to 6 oz. of Malto Dextrin near the end of the boil for added body and mouthfeel.

Ferment with Wyeast 2308 at 47-52 degrees for 4 weeks then 57-62 degrees for the remainder of the fermentation.

Which of those grains is going to lend the melanoidins the beer is known for? Don't see a decoction mash in it and that 90 minute boil wouldn't be enough unless you blasted the **** out of it.

Looks like a good recipe all aroudn though

menschmaschine · 10-11-2008, 02:46 PM

Make sure your Munich malt is of European origin. According to Designing Great Beers, American Munich malt is often made with 6-row instead of 2-row barley and can cause an astringency. Also, I would do a single decoction to get more maltiness.

**EdWort** · 10-11-2008, 03:21 PM

I'd use European Malts for all of them. German Pils & Munich and Belgian for the others.

docantonio · 10-11-2008, 03:24 PM

I am a homebrewer Italian Excuse me for my English
I have to adapt the recipe to my steps and malts that I find here

% Amount Name Origin Potential EBC
--------------------------------------------------------------------------
45.6 3.63 kg. Munich Malt Germany 1.037 22
42.7 3.40 kg. Pilsener Germany 1.038 3
9.4 0.75 kg. CaraMunich 60 France 1.034 158
1.9 0.15 kg. Aromatic Malt Belgium 1.036 58
0.4 0.03 kg. Chocolate Malt Belgium 1.030 900

Hops

Amount Name Form Alpha IBU Boil Time
-------------------------------------------------------------------------
16.00 g. Northern Brewer Pellet 9.00 20.6 90 min.
17.00 g. Hallertau Hersbrucker Whole 2.80 6.2 90 min.

mash 67°c only step , but i think better 62°c - 30 min / 68°c - 15 min / 72°c 20-30 min

L Water Per kg Grain: 3.00 - Before Additional Infusions

sparge

L Water Per kg Grain: 3.50 / 4.00

can fit well?

a question :
Ferment with Wyeast 2308 at 47-52 degrees for 4 weeks then 57-62 degrees for the remainder of the fermentation : but it is correct?
thanks

docantonio · 10-14-2008, 07:04 AM

Other suggestions ?
thanks

fredthecat · 02-13-2010, 05:38 AM

i... i want to make a doppelbock like this but with a bit of coffee flavour so it ends up like a coffee cream chocolate.

oh g-d