The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Paulaner Hefe-Weizen

I brewed the Paulaner clone from Clonebrews, but was dissapointed. On a tour of a Munich Paulaner beerhall this summer, I was able to find out what malts are used in what proportion, and the original wort gravity and the alcohol percentage (They tell you this using the balling scale on the pub menu) They use a dark base malt, wheat malt, caramunch and carafa. I cannot get these where I am, so I substituted the caramunch for munich. Carafa for chocolate, and I used a standard 2 row pale malt and wheat malt instead.

Brewer: Matt Chapman Email: selair_chapman@hotmail.com
Beer: Paulaner Hefe-Weizen Style: Weizen/Weissbier
Type: All grain Size: 40 liters
Color:
11 HCU (~8 SRM)
Bitterness: 10 IBU
OG: 1.043 FG: 1.008
Alcohol: 4.5% v/v (3.5% w/w)
Grain: 2.85kg American 2-row
5.60kg Wheat malt
0.60kg German Munich
70g British chocolate
Mash: 60% efficiency
Boil: 90 minutes SG 1.069 25.0 liters
Use Hallertaur hersbruker if it is available to you.
Hops: 34.9g kent goldings (5% AA, 90 min.)
Yeast: Use the wyeast Bavarian Wheat yeast smackpack.
Carbonation: 3.6 volumes Corn Sugar: 440g for 40 liters @ 20.0°C

Recipe posted 05/19/10.