Orpheus: Funny, that doesn't look anything like my recipe. Maybe I got it from somewhere else???
EDIT: OK. I did the cut and paste exercise from the Recipator format. Here is how I brew my batches:
My Version of Paulaner Hefe Weizen from CLONE BREWS, page 82
Brewer: Bill Elwell (firstname.lastname@example.org
Beer: Paulaner-style 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
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.
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)
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.
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.
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.