I apologize for not beig around the forum for a while, but life has been getting in the way of spending time here...and I'm retired.
WOW! Thanks for all the comments. I appreciate them. I'm glad you guys are enjoying the recipe and assisting in answering technique questions too.
While the Paulaner recipe produces a good brew I changed over to a Pinkus Hefe Weizen recipe last year that is even better...REALLY!
It is from "Brewing Classic European Beers At Home" by Graham Wheeler and Roger Protz, on page 164 if you have the book.
It is an All Grain recipe. For those who do not have it:
3#, 13 oz Pale
5#, 12 oz Wheat
4 oz Rice Hulls
.8 oz Hallertau Hops (I use pellets)
1 liter yeast starter: WLP300 Hefe Weizen
1) I placed .2 oz of the hops into the brew pot during sparge. This is called First Wort Hopping. It makes the bitterness of the bittering hops really smooth.
2) I used a Single Infusion Mash at 151F for 60 mins, Fly Sparged with 4 gals. at 170. Collect 7 gals. or until gravity drops to 1.010 (adjusted for temperature).
Boil time: 90 mins.
Ferment Temp: 69F
Primary: Plastic: 20 days
Secondary: None. Straight to bottling bucket sucking up very little yeast to bottle condition.
Prime: use 1 oz of Corn Sugar more than the number of gallons in the bottling bucket; i.e., 5 gals bottled = 6 oz CS, 6 gals bottled = 7 oz CS.
Bottle condition at least 1 week at room temp (70 preferred) and refidgerate for AT LEAST 1 day if you are over anxious (3 days/nights is much better).
This has a very good banana flavor that is excellent and light on the palate.
I have made this a number of times and it has been excellent.
The last time I brewed this I made 2 batches on consecutive days. Each starter was made with a 1/2 of a baby food jar of 3rd generation WLP300 making a 1 liter starter.
I bottled 70 - 0,5 liter bottles about 13 days ago. At least 10 of them have been shared and sampled so far.