Search results

Everybody I came back to this and realized I typed in 90 min boil, it’s actually a 70 min boil!!

Could be, I didn’t get the water from Paulaner themselves I found it on a website where a guy got water profiles from brewing schools in germany, etc.

Close! Try the one I posted it’s the real Paulaner recipe

It isn’t too late to remake this beer ;)

@hotbeer @day_trippr @DBhomebrew @AlexKay @Bobby_M I’ve checked the gravity twice over the past few days.. no change, and sitting at about 1.025, supposed to be down to around 1.011… tasted it and it doesn’t taste overly sweet though like it tastes like beer, and almost felt as if there was a...

I haven’t even had a bubble out of the airlock

I understand that lagers start off slow and don’t have a very vigorous fermentation, but I’ve made many lagers and have never had this issue

I made a lager (and no it’s not my first lager I’ve made multiple successful lagers never with an issue) and I pitched the yeast with after making a starter… 4 days later and no activity at all. So I reairated, pitched 2 more packs of liquid yeast Wlp940. 3 days later, nothing, so I pitched 2...

If you use this recipe let me know how it goes!

Does anyone know where I can buy some Weyermann sour wort? Can’t find it anywhere online to order

He wouldn’t tell me if they use sauergut, so I’m going to make the assumption that they do because according to their purity laws that would be the only way they could do so unless they use acid malt but sauergut is very very common in German beers especially lagers. Anyways I did the math for...

Could be but I really don’t think it is

And I am not sure if they use sauergut, I just emailed him back and asked if they use it and what their targeted mash ph is… maybe he’ll tell me that info or maybe not but I hope he does lol

The boil time was given to me from the paulaner head brewer himself. But the yeast.. is honestly just a solid guess, I read on the Paulaner website they use a munich lager yeast.. and after having the recipe on my BeerSmith that yeast was the only one that didn’t mess up the fg and abv. Few of...

I did find out it’s a 70 min boil, and after some investigating I believe the yeast strain to be wlp838

Did some investigating and I think WLP838 is the best bet for the Paulaner Oktoberfest bier yeast strain.

I have been emailing with Christian, the brewmaster at Paulaner in Germany. And have basically gotten the recipe for their Oktoberfest Bier. 1.056 OG 22 IBU 5 SRM FG 1.011 ABV 6% Water chemistry Ca 22ppm Mg 8 ppm Na 0ppm SO4 31ppm CI 39ppm HCO3 0ppm ^ the above water profile is what is said...

No response yet but following up… I assume he does a 90 minute boil, I typically use 60 min boils but it seems most use a 90 min when using Pilsner malt. So here’s what the current recipe should look like. 1.056 OG 22 IBU 5 SRM FG 1.011 ABV 6% Water chemistry Ca 22ppm Mg 8 ppm Na 0ppm SO4...

I was just emailing Christian the head brewer at Paulaner. He said since last year they no longer use herkules hops, just Hallertau tradition. He said 55% of the hops go in at the start of the boil (just emailed him back and asked how long he boils for) and 45% of the hops go in at the last 10...

Yeah online shows 2.7 srm BUT I’ve brewed a 2.5 srm beer before and wasn’t close to the color of banquet, feel like banquet is more like a 3.5 srm beer… does anybody else agree?