Paulaner clone

165.19 calories 17.48 g
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 37 gallons (fermentor volume)
Pre Boil Size: 39 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 63% (brew house)
Source: The Great Bavarian Weissbier Project of 07/08
Calories: (Per )
Carbs: (Per )
Created Tuesday May 22nd 2012
1.050
1.013
4.82%
14.35
6.79
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb German - Pale Wheat35 lb Pale Wheat 39 1.5 49.1%
21 lb German - Pilsner21 lb Pilsner 38 1.6 29.4%
4.50 lb German - Munich Light4.5 lb Munich Light 37 6 6.3%
1.50 lb German - CaraMunich I1.5 lb CaraMunich I 34 39 2.1%
0.33 lb German - Carafa II0.33 lb Carafa II 32 425 0.5%
7 lb Liquid Malt Extract - Wheat7 lb Liquid Malt Extract - Wheat 35 3 9.8%
2 lb Dry Malt Extract - Pilsen2 lb Dry Malt Extract - Pilsen 42 2 2.8%
71.33 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.50 oz Hallertau Mittelfruh5.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 11.6 64.7%
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 3.5 Boil 15 min 2.75 35.3%
8.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15.5 gl's @ 117 (actual 116*) Infusion 111 °F 20 min
14 gl's boiling (actual 150) Infusion 152 °F 60 min
14 gl sparge @170 Fly Sparge 168 °F 10 min
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
13.5 gl's bottled water/31.5 pre-boiled tap water.
Mash Chemistry and Brewing Water Calculator
Author: The Great Bavarian Weissbier Project of 07/08, Method: All Grain, Style: Weizen/Weissbier, ABV 4.82%, IBU 14.35, SRM 6.79, Fermentables: (Pale Wheat, Pilsner, Munich Light, CaraMunich I, Carafa II, Liquid Malt Extract - Wheat, Dry Malt Extract - Pilsen) Hops: (Hallertau Mittelfruh, Hallertau Hersbrucker)
View Count: 12401
Brew Count: 1
Last Updated: 2015-02-21 06:20 UTC

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