Schneider Weisse

[Kristoff]

Hi, i'm going to doing a Schneider Weisse brew over the xmas hols, which i've adapted from Wheelers Brew your own European Ales book....

Wheat Malt 2670 grams
Lager Malt 755 grams
Pale Malt 755 grams?
Caramalt 305 grams?
Crystal Malt 77 grams?
Hallertauer Hersbrucker Whole 2.8 % 90 mins 35 grams
Hallertauer Hersbrucker Whole 2.8 % 15 mins 10 grams
Final Volume: 19 Litres
Original Gravity: 1.054
Bitterness: 14EBU

A couple of questions tho....
1. The original recipe calls for
Wheat Malt - I've got
Lager Malt - I've got
Vienna Malt - which I haven't got, so I was going to replace it with either Amber Malt, or Pale Malt - Which Should I use?
and Caramunich, which I haven't got, so I was going to replace it with either, Caramalt of Crystal Malt - Again, Which Should I use?

2. In Grahams Water treatment calculator, what's the best target liquor setting to use?

3. I'll be using Safbrew WB-06, I want a nice banana flavour, so am I right in thinking to ferment at 20c?

Cheers guys

[mysterio]

Vienna malt, just replace that with pale ale malt.

CaraMunich, use Crystal malt (medium) in place of that.

If you can get a bottle of Schneider Weisse and culture the yeast from it, then that would be ideal. IF not, go with the WB-06 and ferment around 20C

Cheers

[Korev]

Here is my version FYI

Original Schneider Weiss clone weizen double batch to give 40L

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 4 Max Clr: 16 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 46.00 Wort Size (L): 46.00
Total Grain (kg): 8.85
Anticipated OG: 1.046 Plato: 11.35
Anticipated EBC: 17.5
Anticipated IBU: 12.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 8.00 Percent Per Hour
Pre-Boil Wort Size: 52.27 L
Pre-Boil Gravity: 1.040 SG 10.03 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
48.2 4.27 kg. JWM Wheat Malt Australia 82.23 4
1.0 0.09 kg. Weyermann Carafa Special III Germany 64.92 1300
50.8 4.50 kg. Weyermann Pilsner Germany 82.23 4

Potential represented as Yield, Fine Grind Dry Basis.

Mash 68C 90 mins

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
34.00 g. Tettnanger Tettnang Pellet 4.20 9.3 70 min.
11.00 g. Czech Saaz Pellet 4.00 3.0 90 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale 2 litre starter
Ferm Temp 17C

Good blend of banana and clove in aroma and flavour

Cheers

[Kristoff]

Vienna malt, just replace that with pale ale malt.

CaraMunich, use Crystal malt (medium) in place of that.

If you can get a bottle of Schneider Weisse and culture the yeast from it, then that would be ideal. IF not, go with the WB-06 and ferment around 20C

Cheers

Thanks Mysterio, I'll go as you suggest with the grains.
I'll go with the WB-06 as i've got it already and I was pleased with my Hefeweizen I did last year using it.
As i''ll now be able to hold the fermentation at 20c (xmas pressie ) I should get more banana than last time.

Any ideas on which target liquor setting to use

Here is my version FYI
Original Schneider Weiss cloneCheers

Thanks Korev, interesting variation there, do you thing that saaz would give an authentic flavour?

[WishboneBrewery]

Here's one I'm going to try, the amounts came from a menu card from the Schneider restaurant.

Code: Select all

Schneider Weisse

Fermentable	Colour	lb: oz	Grams	Ratio
Wheat Malt	3.5 EBC	6 lbs. 12.1 oz	3070 grams	55.1%
Lager Malt	2.5 EBC	5 lbs. 5.9 oz	2440 grams	43.8%
Carafa Special III	1200 EBC	0 lbs. 2.1 oz	60 grams	1.1%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Hallertauer Hersbrucker	Whole	2.6 %	60 mins	0 lbs. 1.8 oz	51 grams	100%
 
Final Volume:	23	Litres
Original Gravity:	1.055	
Final Gravity:	1.013	
Alcohol Content:	5.4%	ABV
Total Liquor:	35	Litres
Mash Liquor:	13.9	Litres
Mash Efficiency:	75	%
Bitterness:	12.7486167317001	EBU
Colour:	29	EBC

I will get round to culturing some yeast up from a couple of Bottles at some point and give this a go
It might be interesting adding some late copper hops too.

[Kristoff]

I saw that recipe card too from a US website, I can't see how it adds up tho, if you put the amounts for 1l into beer engine it only comes out at 1041 and only 6ebc (using crystal)

Wheat Malt 105 g
Lager Malt 72 g
Crystal Malt 2 g

Final Volume: 1 Litres
Original Gravity: 1.041
Alcohol Content: 4% ABV
Colour: 6 EBC

Should be around 1054 and around 18ebc

I'd say our recipes are closer to the original and that card at the restaurant is something of a red herring, as the real recipe is meant to be a "secret"
I'll let you know by end of jan if it's right

[WishboneBrewery]

I think I might have tweaked my recipe for OG keeping the percentages. A lot of the flavour will be from the yeast anyway so exact malt percentages probably won't be too critical.

And yes, do keep us informed how yours turns out