27 June: Schneider Weisse

[mb]

day off today, just about to get started with this from Wheeler's BCEBAH

23L

Wheat Malt 3500g
Pilsner Malt 1000g
Vienna Malt 1000g
Caramunich 350g

70g Hallertau Hersbrucker 75 mins
10g Hallertau Hersbrucker 10 mins

that looks like a lot of hops, but the AA is only 2.1% i make it around 15 IBUs.

WLP300 yeast

i meant to get some rice hulls but forgot, so fingers crossed the mash isn't too sticky.

[mysterio]

Looks like it should make a close beer to Schneider to me. Good luck with it. If you do get a set mash just blow back on the manifold.

[oblivious]

Looks nice, have a good one

[spearmint-wino]

Enjoy the brewday mb

[roger the dog]

Have a good one

[subsub]

I've done this one before mb, it's a cracker. Good luck with it

[Vossy1]

Hope all's going well mb

[mb]

nearly done

sparge wasn't bad at all, got stuck right towards the end but a quick stir and recirc got the last few litres run off (it was batch sparged).

only problem is cooling in this weather, it's been a muggy day in east london. the IC took an hour to get it down to 35C, i ran off but i think it'll be a couple more hours before it's dropped below 30C.

21L at 1050 was the result, think i need to allow for how your losses change with bigger grain and hop bills to get 23L.

some pics, i had an exciting new bit of equipment today - a black and decker workmate for the boiler to sit on.

[mysterio]

Nice collage, the just coming to the boil pic looks like the Roswell alien...



.. No?

[Vossy1]

Nice collage, the just coming to the boil pic looks like the Roswell alien...

[mb]

the just coming to the boil pic looks like the Roswell alien...

you should see it fermenting first one i've had try to escape from the fermenter. anybody remember that film 'The Blob' ?

[mashweasel]

Not sure where that recipe comes from, here is the original Schneider Weiss. Comes right directly from the brewery. Check out the picture.




Original Schneider Weiss

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: 2 Max Clr: 8 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 7.58
Anticipated OG: 1.041 Plato: 10.20
Anticipated SRM: 7.4
Anticipated IBU: 0.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.035 SG 8.72 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.3 4.50 lbs. Wheat Malt Germany 1.039 2
39.6 3.00 lbs. Pilsener Germany 1.038 2
1.1 0.08 lbs. Carafa III Germany 1.030 470

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.05 oz. Hallertau Hersbrucker Whole 3.30 0.7 60 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Name: German Mash Double Decoction

Total Grain Lbs: 7.58
Total Water Qts: 7.58 - Before Additional Infusions
Total Water Gal: 1.90 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 70.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Strike 5 15 93 93 Infuse 97 7.58 1.00
Protein Rest 5 125 122 122 Infuse 212 2.93 1.39
Low Mash 95 65 152 152 Decoc 212 4.60 0.65 (Decoc Thickness)
High Mash 40 30 166 166 Decoc 212 3.01 1.50 (Decoc Thickness)
Sparge 5 30 168 168 Infuse 180 2.01 1.65


Total Water Qts: 12.52 - After Additional Infusions
Total Water Gal: 3.13 - After Additional Infusions
Total Mash Volume Gal: 3.74 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.

[mb]

Not sure where that recipe comes from

the recipe was graham wheeler's - perhaps now he's finished upsetting everybody by criticising cornies on the brewing equipment forum he can tell us where he got it from?

interesting to see the recipe direct from schneider themselves - looks like graham wasn't miles off. i picked schneider from his book because i prefer it to erdinger which i figured was down to the pilsner/vienna/caramunich make up of the barley part of the grist as opposed to just pilsner in his other weizen recipes.

that's quite a recipe report by the way, mine would fit on the back of a fag packet

[mashweasel]

Key thing about the Schneider Weiss is that is fermented quite cool...pert near 62F. That way you get that really nice spicy quality with just a hint of banana.

[Calum]

Nice collage, the just coming to the boil pic looks like the Roswell alien...

One nearly lost the contents of a mouthful of claret there