Paulaner Hefe-Weizen clone
(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.010
IBU = 18 SRM = 5 ABV = 5.6%
Paulaner Hefe-Weizen is a well-balanced example of a hefe-weizen. Follow the mash details and watch your fermentation temperatures to get the much sought after "breadiness" and banana/clove aroma of a German hefe-weizen. Prost!
1.5 lbs. (0.68 kg) Briess dried wheat malt extract
3.75 lbs. (1.7 kg) Weyermann Bavarian Hefeweizen light liquid wheat malt extract (late addition)
2.1 lbs. (0.95 kg) wheat malt
0.91 lbs. (0.41 kg) Pilsner malt
4.75 AAU Hallertau-Hersbrücker hops(1.2 oz./34 g of 4% alpha acids)
Wyeast 3638 (Bavarian Wheat) or White Labs WLP380 (Hefeweizen IV) yeast(1.5 qt./1.5 L yeast starter)
1.2 cups corn sugar (for priming)
Step by Step
In a large soup pot, heat 4.5 quarts (4.3 L) of water to 169 °F (76 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 158 °F (70 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the "grain tea" in steeping pot. Place colander over brewpot and place steeping bag in it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minutes boil. With 15 minutes left in boil, turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear.
Replace grains and extract with 7.5 lbs. (3.4 kg) wheat malt and 3.25 lbs. (1.5 kg) Pilsner malt. Use a single decoction mash with a 30 minute rest at 131 °F (55 °C) and a 45 minute rest at 153 °F (67 °C). Boil for 120 minutes.