Thanks for the links. I had found the one link with Christians Email (
[email protected]) and he still works there. Wrote back pretty quick.
The email I received back is pasted below. Sounds like Paulaner has a "House Strain" Anyone have a sample lol
I was thinking a 70/30 split pils and Munich and a 60/5 charge of Hallertau.
I have some WLP830 to try as well. The only thing I haven't tried is RO water with added chemicals for a Munich profile. Maybe that's where I've been missing so I put one together if you want to take a look.
So here's what I have so far EDITED 9/28
BeerSmith 2 Recipe Printout -
http://www.beersmith.com
Recipe: Weisn
Brewer: Divrguy
Asst Brewer:
Style: Munich Helles
TYPE: All Grain
EST ABV 6.0%
Recipe Specifications
--------------------------
Boil Size: 6.87 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.055 SG
Estimated Color: 6.4 SRM
Estimated IBU: 18.1 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 73.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 5.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 68.8 %
3 lbs 3.0 oz Munich Malt (9.0 SRM) Grain 2 30.0 %
2.1 oz Acid Malt (3.0 SRM) Grain 3 1.2 %
0.75 oz Hallertauer Tradition [5.50 %] - Boil 60 Hop 4 16.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
0.50 oz Hallertauer Tradition [5.50 %] - Boil 5. Hop 6 2.1 IBUs
1.0 pkg German Lager (White Labs #WLP830) [35.49 Yeast 7 -
WATER PROFILE TRYING TO ACHIEVE is Attached below.
So, taking Straight RO and going for the profile my additions are
Add 2.4 Grams Calc Chlouride
Add 2.6 Grams Epsom Salt
Add 2Oz Acid Malt to Mash
Gives me this profile
Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
22...............8...............0.............38..............33..........1.14