Paulaner Hefe-Weizen Clone Recipe (Extract w/Grains) (five-gallon batch)

Target Specs:
OG: 1.053-1.054
FG: 1.011-1.012
ABV: 5.4%
IBUs: 10
SRM: 4-5

Ingredients:

- 115g Munich malt

- 2x bags (6 lbs total) Wheat malt DME

- 1 oz. Hallertau hops at boiling

- Danstar Lallemand Munich Classic Ale Dry Yeast (11 g)

  OR (for less flavor)

  Danstar Lallemand Munich Wheat Beer Dry Ale Yeast (11 g)

- 210g dextrose for carbonation

- 4.5 galons water bring to boil

- 1/2lb wheat OR oat flakes

Directions:

1) Put the 4.5Gal to boil.

2) Start steeping the 4L of water (115g munich light malt) and (1/2lb wheat flakes or oat flakes) and dump them in the big pot once done steeping. Steep at 65C to steep Steep 20 - 30 min, do not shake or stir.

3) Lower to a minimum the burner of big pot once at 70 - 80C, and stir in all the DME.

4) Raise heat and bring to a boil (watch the thermometer), and open the lid just before 100C.

5) Just before boiling, stir in the hops, taking care not to allow it to boil / foam out of the pot.

6) At this point there should be a total of 6Gal in the pot, if lower, add water to 6Gal level.

7) With the lid cracked open to prevent boil-over, keep the wort at a rolling boil for ~1hr.

8) Stop gas, and cool rapidly (30 - 40 minutes max) to 22 - 24C with cooling serpentine.

9) In a sanitized carboy, transfer the cooled wort taking care to avoid any silt.

10) Either dump the yeast or first dissolve in a cup of boiled water first and then dump.

11) Instead of an airlock, use a hose with a bowl first, then swap with an air lock after the explosion is finished.

12) Ferment at 18C - 22C (lower range is better, higher range makes the beer more banana flavoured).

13) Leave 2 - 3 weeks depending on temperature and activity. Leave no longer than 3 weeks, and the liquid should have almost no foam.

Bottling:

1) Sanitize a bottling bucket.

2) Put 200mg boiled water in the bucket, add the 210g of dextrose and stir well.

3) Transfer from carboy to bottling bucket but taking care to avoid de-carbonating the beer.

4) Bottle in sanitized bottles.

5) Let sit at least 1 week.