Hi Everyone.
I'm pretty much still a newby (batches #3 and #4 in primary fermentation). I'm going to attempt the below Paulaner Hefeweizen Naturtrub clone over the weekend (I've converted Fahrenheit to Celsius). I'm struggling to understand the recipe's steps, specifically for mashing.
Am I correct that the steps would be as follows:
What confuses me is the steps in the "Notes" section. They seem different than what the Mash steps are. Are they different steps all together? What do they mean by "After infusion" ?
Also, what would be the best way to do the "Heat mash to 75.6 C over 2 min" step, using a beginner cooler box mash tun (no heating element)?
Any other advise welcome!
Recipe:
Paulaner Hefeweizen Naturtrub Clone
This recipe was derived from pictures taken of ingredient list specified for "Paulaner Hefeweizen Naturtrub" aka=Paulaner. from Munich Brewery tour taken in 2005. The procedures were developed from information learned in this thread. Upon brewing and tasting, I would say this beer is probably as close as you are going to get to a clone. The most important parts of this recipe are: 1. The malt must be German. Yes it makes a major difference. Weyermann seems to be one of the top choices. 2. The other thing is temperature control in fermentation. Although there is no overall consensus on it, it seems that fermenting in the low 60* (15.5-18.33 Celsius) is best.
Cheers guys!
Type: All Grain
Batch Size: 19.00 L
Boil Size: 21.75 L
Boil Time: 60 min Equipment: Chapman Brew Equipment June 2006
Brewhouse Efficiency: 73.0 Adjust to your own setup
Taste Notes: This is a collaborative effort by/for homebrewers to mimic the Hefe's of Munich. By "selair" and the posters on "The Great Bavarian Weissbier Project of 2007" thread on the Northern Brewer Homebrew Forum.
Ingredients
Amount Item Type % or IBU
2.308 kg Weyermann Pale Wheat Malt (2.1 SRM) Grain 56.0 %
1.401 kg Weyermann Pilsner Malt (2.1 SRM) Grain 34.0 %
300 g Munich Malt (9.0 SRM) Grain 7.3 %
91 g Caramunich Malt (56.0 SRM) Grain 2.2 %
22.5 g Carafa II (412.0 SRM) Grain 0.5 %
17.6 g Hallertauer [4.60%] (60 min) Hops 10.3 IBU
11.6 g Hallertauer Hersbrucker [3.10%] (15 min) Hops 2.3 IBU
5.51 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Hefeweizen IV Ale (White Labs #WLP380)
Beer Profile
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 12.6 IBU
Calories: 468 cal/l
Est Color: 7.7 SRM
Mash Profile
Mash Name: Double Infusion, Light Body Total Grain Weight: 4.123 kg
Sparge Water: 13.79 L Grain
Temperature: 22.22 C
Sparge Temperature: 75.5 C
Tun Temperature: 22.22 C
Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 6.54 L of water at 49.0 C 44.0 C 20 min
Saccrification Add 5.54 L of water at 100.0 C 66.6 C 40 min
Step Heat to 75.6 C over 2 min 75.6 C 10 min
Carbonation
Carbonation Type: Kegged (Forced CO2)
Volumes of CO2: 3.6
Pressure/Weight: 29.8 PSI
Carbonation Used: -
Keg/Bottling Temperature: 8.9 C
Age for: 21.0 days
Storage Temperature: 8.9 C
Notes
After infusion, make sure the temp stabilizes at 43.89 C. Rest there for 20 mins to bring mash pH down and increase clovey character of finished beer. Heat if necessary to maintain temp. Heat slowly to 65.5 C and hold until iodine tests negative (40-60 mins). Slowly (10 mins) bring up to 76.7 C and hold for 5 mins. Do not let the sparge water get over 76.6 C and do not let lauter runoff gravity drop below 1.008 to avoid tannin extraction.
Boil:
Boil for 5 minutes to allow for protein coagulation to start and then boil for 1 hour with bittering hops and then with 15 mins remaining (at the 45 minute mark) add aroma hops. Do not add Irish moss or any other clarifying agents. Cool to 12.2 C. Rack into open fermentation bucket and aerate significantly.
Ferment/Kegging.
At 12.22 C, pitch yeast from an activator pack, or a small yeast starter and allow to rise to 17.22 (not above) and hold for primary fermentation. Primary should be complete 72 hours after initial fermentation begins (If healthy vigorous fermentation occurs). Let stand for 7-10 days in primary and then rack into keg/bottle. If kegging, cool to 8.9 C and add forced Co2 at 30psi @ 8.9 C. Store at 8.9 C for 3 weeks before drinking. Serve at 8.9 C as well. For optimum flavour, let condition for 3-4 weeks. You can drink young, but flavour matures slowly.
I'm pretty much still a newby (batches #3 and #4 in primary fermentation). I'm going to attempt the below Paulaner Hefeweizen Naturtrub clone over the weekend (I've converted Fahrenheit to Celsius). I'm struggling to understand the recipe's steps, specifically for mashing.
Am I correct that the steps would be as follows:
- Add 6.54 L of water to the mash tun at 49.0 C
- Add all grains, temperature drops to 44.0 C
- Steep for 20 min
- Add 5.54 L of water at 100.0 C
- Mash temperature raises to 66.6 C
- Steep for 40 min
- Heat mash to 75.6 C over 2 min,
- Steep for 10 min
- Tap off and sparge with 13.79 L at 75.5 C
- Final tap off
What confuses me is the steps in the "Notes" section. They seem different than what the Mash steps are. Are they different steps all together? What do they mean by "After infusion" ?
Also, what would be the best way to do the "Heat mash to 75.6 C over 2 min" step, using a beginner cooler box mash tun (no heating element)?
Any other advise welcome!
Recipe:
Paulaner Hefeweizen Naturtrub Clone
This recipe was derived from pictures taken of ingredient list specified for "Paulaner Hefeweizen Naturtrub" aka=Paulaner. from Munich Brewery tour taken in 2005. The procedures were developed from information learned in this thread. Upon brewing and tasting, I would say this beer is probably as close as you are going to get to a clone. The most important parts of this recipe are: 1. The malt must be German. Yes it makes a major difference. Weyermann seems to be one of the top choices. 2. The other thing is temperature control in fermentation. Although there is no overall consensus on it, it seems that fermenting in the low 60* (15.5-18.33 Celsius) is best.
Cheers guys!
Type: All Grain
Batch Size: 19.00 L
Boil Size: 21.75 L
Boil Time: 60 min Equipment: Chapman Brew Equipment June 2006
Brewhouse Efficiency: 73.0 Adjust to your own setup
Taste Notes: This is a collaborative effort by/for homebrewers to mimic the Hefe's of Munich. By "selair" and the posters on "The Great Bavarian Weissbier Project of 2007" thread on the Northern Brewer Homebrew Forum.
Ingredients
Amount Item Type % or IBU
2.308 kg Weyermann Pale Wheat Malt (2.1 SRM) Grain 56.0 %
1.401 kg Weyermann Pilsner Malt (2.1 SRM) Grain 34.0 %
300 g Munich Malt (9.0 SRM) Grain 7.3 %
91 g Caramunich Malt (56.0 SRM) Grain 2.2 %
22.5 g Carafa II (412.0 SRM) Grain 0.5 %
17.6 g Hallertauer [4.60%] (60 min) Hops 10.3 IBU
11.6 g Hallertauer Hersbrucker [3.10%] (15 min) Hops 2.3 IBU
5.51 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Hefeweizen IV Ale (White Labs #WLP380)
Beer Profile
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 12.6 IBU
Calories: 468 cal/l
Est Color: 7.7 SRM
Mash Profile
Mash Name: Double Infusion, Light Body Total Grain Weight: 4.123 kg
Sparge Water: 13.79 L Grain
Temperature: 22.22 C
Sparge Temperature: 75.5 C
Tun Temperature: 22.22 C
Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 6.54 L of water at 49.0 C 44.0 C 20 min
Saccrification Add 5.54 L of water at 100.0 C 66.6 C 40 min
Step Heat to 75.6 C over 2 min 75.6 C 10 min
Carbonation
Carbonation Type: Kegged (Forced CO2)
Volumes of CO2: 3.6
Pressure/Weight: 29.8 PSI
Carbonation Used: -
Keg/Bottling Temperature: 8.9 C
Age for: 21.0 days
Storage Temperature: 8.9 C
Notes
After infusion, make sure the temp stabilizes at 43.89 C. Rest there for 20 mins to bring mash pH down and increase clovey character of finished beer. Heat if necessary to maintain temp. Heat slowly to 65.5 C and hold until iodine tests negative (40-60 mins). Slowly (10 mins) bring up to 76.7 C and hold for 5 mins. Do not let the sparge water get over 76.6 C and do not let lauter runoff gravity drop below 1.008 to avoid tannin extraction.
Boil:
Boil for 5 minutes to allow for protein coagulation to start and then boil for 1 hour with bittering hops and then with 15 mins remaining (at the 45 minute mark) add aroma hops. Do not add Irish moss or any other clarifying agents. Cool to 12.2 C. Rack into open fermentation bucket and aerate significantly.
Ferment/Kegging.
At 12.22 C, pitch yeast from an activator pack, or a small yeast starter and allow to rise to 17.22 (not above) and hold for primary fermentation. Primary should be complete 72 hours after initial fermentation begins (If healthy vigorous fermentation occurs). Let stand for 7-10 days in primary and then rack into keg/bottle. If kegging, cool to 8.9 C and add forced Co2 at 30psi @ 8.9 C. Store at 8.9 C for 3 weeks before drinking. Serve at 8.9 C as well. For optimum flavour, let condition for 3-4 weeks. You can drink young, but flavour matures slowly.
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