It may not be quite that easy. The notion of a simple recipe is sometimes a misconception among inexperienced brewers.how can I get the recipe of Paulaner beer please.
thx
Copy that - there are several Paulaners. The recipe is stupid-simple: German pilsner malt and Saaz hops. Same for Helles. But the devil lies in the details, how you mash, how you ferment, how you keep O2 out of the beer post-fermentation, what water you use and what you do to it.... German light lagers are the most difficult beers to brew, period. The recipe won't help you much.Paulaner what?
Copy that - there are several Paulaners. The recipe is stupid-simple: German pilsner malt and Saaz hops. Same for Helles. But the devil lies in the details, how you mash, how you ferment, how you keep O2 out of the beer post-fermentation, what water you use and what you do to it.... German light lagers are the most difficult beers to brew, period. The recipe won't help you much.
Okay, my BOS Helles is 10% Vienna with some carafoam and I do the Magnum trick as well for bittering.... I was trying to let the OP know that it's the process , not the recipe, that makes these beers. Oh, and thanks - you gave me enough data to brew a Paulaner!Well I happen to know the brewmaster there, and its not 100% pils, it's actually 90/10 pils light munich, and they use magnum at 60, for say the helles. But yea.. the devil is in the details.
good luckOkay, my BOS Helles is 10% Vienna with some carafoam and I do the Magnum trick as well for bittering.... I was trying to let the OP know that it's the process , not the recipe, that makes these beers. Oh, and thanks - you gave me enough data to brew a Paulaner!
(For my next Lager trick, I'm going to try an Urquell)
whaaaatWell I happen to know the brewmaster there, and its not 100% pils, it's actually 90/10 pils light munich, and they use magnum at 60, for say the helles. But yea.. the devil is in the details.
Hefe-WeißbierOkay, which of Paulaner's family of beers are you interested in making? Each are different formulations and to help, we need to know which one. I just looked at a clone recipe of their Weissbier and it looks about right....
thanksMakes more sense, then. It's going to be mostly a 60-40 mix of wheat and barley, with some dark Munich. Here's a pretty good looking recipe: https://blog.eckraus.com/paulaner-hefe-weizen-clone-recipe-extract-all-grain.
To get a good beer, you'll want to do a ferulic acid rest at 113 degrees F, say ten to twenty minutes, to allow the precursor to the clove flavor to form. I ferment mine cool, say 62 degrees, to emphasize the clove, the recipe's temperatures will emphasize the banana.
Good luck with it!