Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wheat and Rye Beer > Paulaner-style Hefe Weizen

Reply
 
LinkBack Thread Tools
Old 03-27-2011, 03:33 AM   #101
doublej
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2011
Posts: 19
Likes Given: 1

Default


For those that are bottling this what vol of Co2 are you bottling at? I want to make this my next brew but will have to bottle and dont want bombs, but do want enough carb for the style.

__________________
doublej is offline  
 
Reply With Quote Quick reply to this message
Old 04-09-2011, 03:12 AM   #102
zyx345
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Northern NJ
Posts: 250
Liked 2 Times on 2 Posts
Likes Given: 9

Default


Would mashing Flaked Barley work as a substitution for the:

Grain: 4 oz. Briess Munich Malt 6-row

If so, would I just use 4oz to match?

__________________
zyx345 is offline  
 
Reply With Quote Quick reply to this message
Old 04-28-2011, 10:13 PM   #103
mcharper2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Fort Collins
Posts: 2
Default


Just to follow up my earlier post for anyone who like me didn't want to go the krausening route - I ended up adding about 7 ounces of corn sugar at bottling per the hefeweizen specs I calculated with http://www.tastybrew.com/calculators/priming.html

Actually called for 8.8oz, but I didn't realize I was low til it was too late and it carbed up amazingly well in 2.5 weeks. Again, this was also after using LME instead of DME in the original recipe.

And this beer is really good! My first homebrew that I've actually wanted to replicate! (Not sure if that says more about the recipe or my skills as a brewer)

__________________
mcharper2 is offline  
 
Reply With Quote Quick reply to this message
Old 05-28-2011, 08:03 PM   #104
rpg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: College Park, MD
Posts: 22
Default


I brewed this one up, but only used 3068 instead of both yeasts. I was well pleased, and I'm planning to brew it again. Thanks for sharing!

__________________
rpg is offline  
 
Reply With Quote Quick reply to this message
Old 07-06-2011, 04:14 AM   #105
slawre5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Baton Rouge
Posts: 70
Liked 1 Times on 1 Posts

Default


I brewed this one up a couple weeks ago (extract & primary only for 19 days). I followed the recipe except I used just WLP351 Bavarian Hefeweizen. I didn't make a starter on purpose to bring out more banana flavors which seems to have worked perfectly. It has been kegged for about 5 days now. Everyone at my 4th of July BBQ loved it. I have a second batch fermenting right now that I pitched on the yeast cake of my first batch. I will report back with the differences of underpitching/ having plenty of yeast.



Thanks for the simple delicious recipe

__________________
slawre5 is offline  
 
Reply With Quote Quick reply to this message
Old 08-14-2011, 02:49 PM   #106
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities)
Posts: 17,951
Liked 82 Times on 72 Posts
Likes Given: 1

Default


Well, well...I haven't been here in over a year but everyone seems pleased.

Mission accomplished!!

PROSIT!!!

__________________
HB Bill
homebrewer_99 is offline  
 
Reply With Quote Quick reply to this message
Old 08-17-2011, 05:34 AM   #107
ToddO
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Long Beach CA
Posts: 187
Liked 3 Times on 3 Posts

Default


Made this a year ago and was great - Brewed it again and noticed the same thing: Long fermentation. 10 days in and I still have 1/8" of krausen.. Did a pail last time and in my notes it bubbled for 7 days.. Getting antsy to bottle this one up.

__________________
ToddO is offline  
 
Reply With Quote Quick reply to this message
Old 08-27-2011, 04:36 PM   #108
Jakeman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Lima
Posts: 17
Liked 1 Times on 1 Posts
Likes Given: 1

Default


hey just brew a batch today , I am bottling this in 2 weeks and was wondering how much primming sugar to use , thank

__________________
Jakeman is offline  
 
Reply With Quote Quick reply to this message
Old 08-27-2011, 07:22 PM   #109
TheWeeb
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TheWeeb's Avatar
Recipes 
 
Join Date: May 2010
Location: Denver
Posts: 1,107
Liked 110 Times on 73 Posts
Likes Given: 34

Default


Scroll up to post #103 It seems like a lot, but if you follow the style guidelines, true!

__________________

____________
"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Imperial Rhubarb Wheat
Fermenting:
Enjoying: too many odd bottles to list..

TheWeeb is offline  
Jakeman Likes This 
Reply With Quote Quick reply to this message
Old 08-30-2011, 11:22 AM   #110
Jakeman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Lima
Posts: 17
Liked 1 Times on 1 Posts
Likes Given: 1

Default


It came up with 9.2 oz on priming sugar that seems alot to me or am I wrong

__________________
Jakeman 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
Hefe Weizen Kitzhaber Recipes/Ingredients 2 07-31-2013 02:47 AM
Paulaner Hefe-Weizen clone needed FSR402 Recipes/Ingredients 14 09-03-2011 05:48 AM
Just tried Paulaner Hefe????? Behemoth General Beer Discussion 16 10-10-2009 04:29 AM
First Hefe Weizen help..... wdenton Beginners Beer Brewing Forum 14 04-11-2008 05:04 PM
Paulaner Hefe-Wiezen Clone??? GIusedtoBe Recipes/Ingredients 7 08-19-2007 02:58 PM