Homebrew Recipe
Paulaner Hefe-Weizen
- Method:
- Partial Mash
- Style:
- Weissbier (Hefeweizen)
- Boil Time:
- 60 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 3.25 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- Big Book of Clone Recipes pages 189-190. This beer from Paulaner is a well-balanced example of a hefeweizen and a benchmark of the style. Watch your fermentation temperature to get the much-sought-after "breadiness" and the right balance in the banana/clove aroma. Prost!
- Notes:
- In a large soup pot, heat 4.5 quarts of water to 169°F. Add the crushed grains to your grain bag. Submerge the bag and let the grains steep around 158°F for 45 minutes. While the grains steep begin heating 2.1 gallons of water in your brewpot. When the steep is over, remove 1.5 quarts of water from the brewpot and add to the "grain tea" in steeping pot. Place a colander over the brewpot and place the steeping bag in it. Pour the diluted grain tea through the grain bag. Heat the liquid in the brewpot to a boil, then stir in the dried malt extract, add the first charge of hops, and begin the 60-minute boil. With 15 minutes left in the boil, turn off the heat and stir in the liquid malt extract. Stir well to dissolve the extract, then resume heating. Chill the wort, transfer to your fermenter, and top up with filtered water to 5 gallons. Pitch the yeast and ferment at 68°F. Rack to secondary when fermentation is complete. Bottle or keg a few days later, when the beer falls clear.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.053 | 1.01 | 5.6 | 5 | 18 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Wheat Liquid Malt Extract | 3.75 lbs. | 45.40 |
| Notes: Weyermann Bavarian Hefeweizen liquid wheat malt extract. | ||
| Wheat Malt | 2.1 lbs. | 25.42 |
| Wheat Dry Malt Extract | 1.5 lbs. | 18.16 |
| Notes: Briess dried wheat malt extract. | ||
| Lager or Pilsner Malt | 0.91 lbs. | 11.02 |
| Notes: Pilsner malt. | ||
| Total: | 8.26 lbs. | |
Yeast
| Name | Lab | Product |
|---|---|---|
| Bavarian Wheat | Wyeast | 3638 |
| Hefeweizen IV Ale | White Labs | WLP380 |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Partial Mash | 158 | 45 | Partial |
| Notes: In a large soup pot, heat 4.5 quarts of water to 169°F. Add the crushed grains to your grain bag. Submerge the bag and let the grains steep around 158°F for 45 minutes. | ||||