Succesfully cloned "Konig Ludwig" yeast (with picts)

[JasonToews]

Found a recipe online so I thought I would try it out. Then took a shot at cloning yeast from konig ludwigs bottles and was succesful! Reached a lower og then expected but im sure this beer will still be amazing. Anyone else out there love Konig Ldwig

 

[02fx4dude]

The Weiss? Yeah I really like the Konig Ludwig, was really bummed when the local beer stores stopped carrying it. Haven't seen one for a few years now.

 

[JasonToews]

yup the weiss. amazing beer! Our local liqure stores always has it in stock and its only $2.50 canadian a bottle

 

[bigolbigbelly]

It is a fantastic beer. Care to share that recipe you found?

 

[JasonToews]

Ingredients Amount Item Type % or IBU
7.00 lb Wheat Malt, Ger (2.0 SRM) Grain 63.6 %
4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 36.4 %
0.75 oz Hallertauer [4.80%] (45 min) Hops 10.9 IBU
0.25 oz Hallertauer [4.80%] (15 min) Hops 2.0 IBU
0.6 oz Coriander Seed (Boil 5.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Konig Ludwig Yeast [Cultured] Yeast-Wheat

 

[02fx4dude]

I might have to try this. I'll have to visit some of the stores I don't usually go to to get a culture.

Thanks

 

[BrewThruYou]

I thought the picture was just your harvest from the bottle...lol. Was gonna say holy $*@^ that looks big.

 

[JasonToews]

having the beer right now. Very creamy, same banana, citrus and cloves flavors. Not an identical clone but damn tasty, thinking about having this ready available all year long. I think the only thing i would add is more coriander.

 

[02fx4dude]

That's an interesting recipe, looks more like a Belgian Wit than a Bavarian Hefe, with the coriander and orange peel. I've seen a few hefe recipes with the orange peel, but not coriander, although I'm sure someone will point some out now that I said that.

 

[Tristram27]

I love König Ludwig hefe! I am perhaps a little obsessed with it ATM. There is a nice little pub in my town that has it on draft, and Total Wine has it in bottles for a good price. I am a big fan of Bavarian Weissbiers in general, and I think I could say I have tried every single Weissbier that is imported to the US. Surprisingly, my favorite by far is König Ludwig. I am going to try cloning it with cultured yeast from the bottles. Here is the recipe I will use, which I have already used to produce a successful Weissbier. Now I've got to try using cultured yeast from König Ludwig bottles to see if I can duplicate the unique yeast character that is has. Prost!

Bavarian Style Hefeweizen
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.2 gallons
Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Starter: Yes
Source: Kenneth Luedke
Original Gravity: 1.048
Final Gravity: 1.011
ABV (standard): 4.82%
IBU (tinseth): 12.17
SRM (morey): 5.63

Fermentables
Amount Fermentable PPG °L Bill %
5.5 lb American - Red Wheat 38 2.5 50%
3 lb American - Pilsner 37 1.8 27.3%
1 lb American - Munich - Light 10L 33 10 9.1%
8 oz German - CaraHell 34 11 4.5%
1 lb Rice Hulls 0 0 9.1%
11 lb Total

Hops
Amount Variety Type AA Use Time IBU
0.5 oz Hallertau Hersbrucker Pellet 4 Boil 50 min 7.99
0.5 oz Hallertau Hersbrucker Pellet 4 Boil 15 min 4.17

Yeast
Wyeast - Weihenstephan Weizen 3068 (Will use cultured yeast from König Ludwig bottles instead)

Mash Guidelines
Amount Description Type Temp Time
12.8 qt Infusion 152 F 60 min

Fermentation Temp:
66 °F

Notes
Ferment 10 days at 66 degrees F.