Recipe Type: All Grain Yeast: krolsch Batch Size (Gallons): 5.5 Original Gravity: 1.059 Final Gravity: 1.012 IBU: 10.6 Boiling Time (Minutes): 90 Color: 4.6 Primary Fermentation (# of Days & Temp): 14 Secondary Fermentation (# of Days & Temp): 7 Tasting Notes: typical hefe
I was looking for a Pinkus Hefe clone. I like this beer a lot and could not find one. I contacted the brewmaster at Pinkus and through a series of E-mails, he guided me to this recepie. It is a versitle grain bill and different hops and yeast can be used. I used Danistar Munich for this batch. A Krolsch would be perfect for this.
The step mash is what they use at the brewery so that is what I did for this batch. I will try a single infusion for my next batch and see if there is a major difference.
If someone attempts this before I do, give me some feedback.
Enjoy.
Type: All Grain
Date: 11/7/2010
Batch Size: 5.25 gal
Brewer: mike
Boil Size: 6.32 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 50.00 %
5.50 lb Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 50.00 %
1.00 oz Hallertauer [3.00 %] (90 min) Hops 10.6 IBU
0.25 oz Hallertauer [3.00 %] (15 min) (Aroma Hop-Steep) Hops -
0.25 oz Hallertauer Hersbrucker [3.00 %] (5 min) (Aroma Hop-Steep) Hops -
Beer Profile
Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.67 % Actual Alcohol by Vol: 4.69 %
Bitterness: 10.6 IBU Calories: 212 cal/pint
Est Color: 4.6 SRM Color: Color
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 11.00 lb
Sparge Water: 4.20 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 2 Step, Full Body Step Time Name Description Step Temp
30 min Protein Rest Add 13.75 qt of water at 129.3 F 122.0 F
30 min Step Heat to 143.0 F over 5 min 143.0 F
30 min Step Heat to 151.0 F over 5 min 151.0 F
30 min Step Heat to 162.0 F over 2 min 162.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
that's funny, i did the same thing; contacted the brewery in germany and they helpedme with my brew. it's been a couple of months and i'm drinking one right now, pretty good for my first all grain. i used WLP029.
Nice! I was looking for a clone of this a while back. I think the reason I liked it so much was that to me it seemed more like an American Hefe style since it didn't have pronounced clove/banana esters normally associated with Bavarian Hefe's. When I was searching for a clone recipe a while back, someone on the AHA board also recommended trying WLP029. What temp did you guys ferment at? Looks like the recommendation is 65-69°F so I'm leaning towards pitching at 65 and bringing it up to 68 to finish.
I don't remember my pitch temp. I would have to look up my notes.
I am planning on brewing one again soon. The ambient temp would be perfect right now in New york, 50's and 60's. My basment is a cool 60.
Nice! I was looking for a clone of this a while back. I think the reason I liked it so much was that to me it seemed more like an American Hefe style since it didn't have pronounced clove/banana esters normally associated with Bavarian Hefe's. When I was searching for a clone recipe a while back, someone on the AHA board also recommended trying WLP029. What temp did you guys ferment at? Looks like the recommendation is 65-69°F so I'm leaning towards pitching at 65 and bringing it up to 68 to finish.
you can ferment WLP029 pretty low i keep mine down at 65 for fermentation and i'm going to drop it to 55 for a week in a wine chiller i bought off of craigslist to see what that does.
All-Grain - pinkus Hefe
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