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homebrewer_99 · 06-28-2007, 02:05 PM

Recipe Type: Extract
Yeast: WLP 351 and 3068 Bavarian Wheat
Yeast Starter: Starter is made of 2nd generation yeast. It is a mixture of WLP351 and 3068 Bavarian
Batch Size (Gallons): 5.25
Original Gravity: 1.049
Final Gravity: 1.011
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 6 days
Additional Fermentation: I used 45 oz of gyle for natural kreusening
Secondary Fermentation (# of Days & Temp): kegged

Paulaner-style Hefe Weizen from CLONE BREWS, page 82

Brewer: Bill Elwell (homebrewer_99@yahoo.com
Beer: Paulaner 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.

**Fusorfodder** · 03-16-2008, 04:57 AM

Just finished a keg of this with the 3068 Weihenstephan yeast. It was nothing short of excellent.

BeerFan21 · 04-06-2008, 02:02 AM

I am not clear as to what sparging means. I saw that this recipe was labeled as Extract, but I thought sparging was a AG term/technique.

I searched the forum for a clear-cut answer to what this means but didn't seem to fine one that was clear enough for me.

I appreciate any clarification you might provide.

Cheers!

homebrewer_99 · 04-06-2008, 02:41 AM

No problem, sparging is simply rinsing.

I rinse the wort off of the hops as I pour the top off water into the primary.

I use a nylon bucket net to capture the hops.

mkw87 · 09-03-2008, 01:12 AM

I just brewed a batch of this tonight, everything went well it seemed. It smelled great and tasted good too. Here are some pictures.

Boiling:

Strainer with Grain Bag Set Up On Primary:

Pouring Into Primary:

Yeast Pitched:

Can't wait to bottle and carb this one. Thanks for the recipe.

homebrewer_99 · 09-03-2008, 01:15 AM

You are welcome.

Keep me/us posted.

mkw87 · 09-24-2008, 11:59 PM

Well I tried two nights ago, it wasn't terrible but tasted a bit off. I haven't had a Paulaner in about a year so it's hard for me to tell if it's the same, I have to go find some. I'm hoping another week or two of conditioning will help this beer out.

**Fusorfodder** · 10-08-2008, 10:05 PM

This has been my go to beer for the masses. Everyone loves it, it's easy, and it is ready fast. I'm in the middle of brewing my 4th batch of it. So far due to availability I've used an unknown variety of hallertau (not sure which) mt hood, and also hersbrucker. Since it is only used at bittering there really hasn't been a noteworthy difference between any of them. I'm a bit bummed this time around though that my hersbrucker is only 2.4%AA. Anyhow, thanks again for posting this recipe, it's a winner!

homebrewer_99 · 10-09-2008, 01:06 PM

You are welcome. I'm glad you like it.

Carrion · 12-11-2008, 09:42 PM

I love wheat beer! I bought all the ingredients. I'm a little bit confused on how much to boil.

Steep: Crush malt. Steep in ½ gal water at 150F for 20 mins. Sparge with 1 gal 150F water. <--- 1.5 gallon at this point

Boil time: 60 minutes

Bring steeped malt to a boil then remove from flame. <--- Still 1.5 gallon?

Add hops and 1 lb XL DME and dissolve. Boil for 45 mins. <--- Still 1.5 gallon or add more water?

Remove from flame.

Add remaining malt 1 lb at a time and dissolve.

Return pot to flame and boil 15 mins. Remove from heat. <--- How much here? Will this boil down a lot after 45 minutes.

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

I want to get this correct. I get tired of pouring out bad beer.