Paulaner hefe weissbier CLONE

This is a well-balanced example of a hefe-weizen. Watch the fermentation temperatures to achieve the much sought after “breadiness” and banana/clove aroma of a German hefe-weizen.

20 Litre Batch
Grainfather – All Grain
Est. ABV: 5.9%
Est. IBU’s: 10
Est. SG: 1.057
Est. FG: 1.012

2.6 kg Wheat
2.3 kg Pale
125g Munich
Add 15 litres of water to your Grainfather and insert inner basket, heat to 71°C. Add grain and stir well. Set temperature to 66°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 10 minutes. Raise basket and sparge with 13.5 litres of 75°C water to make a pre-boil volume of approximately 26 litres.

HOPS FOR THE BOIL (60 minute total):
20g Hallertau (4.5% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)

Attach counter-flow chiller and chill wort. Aerate well and start fermentation as close as possible to 22°C, preferably with Wyeast Bavarian Wheat 3056, Safale WB-06, or Mangrove Jack’s M20 Bavarian Wheat yeast.