The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Salvator Paulaner

Reply
 
LinkBack Thread Tools
Old 10-11-2008, 12:51 PM   #1
docantonio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 31
Default Salvator Paulaner

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

__________________
docantonio is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2008, 01:34 PM   #2
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,968
Liked 251 Times on 135 Posts
Likes Given: 7

Default

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.

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2008, 01:51 PM   #3
Stevorino
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Alpharetta, GA
Posts: 939
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by EdWort View Post
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
__________________

-Stevorino-_________________________________________
In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

Stevorino is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2008, 02:46 PM   #4
menschmaschine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Delaware
Posts: 3,278
Liked 31 Times on 26 Posts

Default

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.

__________________

END TRANSMISSION

menschmaschine is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2008, 03:21 PM   #5
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,968
Liked 251 Times on 135 Posts
Likes Given: 7

Default

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

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2008, 03:24 PM   #6
docantonio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 31
Default

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

__________________

Last edited by docantonio; 10-11-2008 at 03:41 PM.
docantonio is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2008, 07:04 AM   #7
docantonio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 31
Default

Other suggestions ?
thanks

__________________
docantonio is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2010, 05:38 AM   #8
fredthecat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: the world
Posts: 410
Liked 7 Times on 7 Posts
Likes Given: 80

Default

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

__________________
fredthecat is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Paulaner Salvator Double Bock brauhaus Commercial Brew Discussion 12 08-12-2013 02:08 AM
Paulaner Salvator (Doppelbock) SpanishCastleAle General Beer Discussion 8 03-31-2009 08:08 PM
Paulaner Salvator Recipe LayMeister Recipes/Ingredients 2 07-26-2008 12:58 PM
Paulaner Salvator Brewsmith Sampling and Critiquing and Beer Swapping 2 03-25-2008 02:14 AM
paulaner salvator Michael_Currie Commercial Brew Discussion 0 12-01-2004 07:39 AM