Schneider Weisse

[cwrwfawr]

Any one got a recipe for Schneider weisse? I had some on the weekend and have got to have a go at it.

[awalker]

http://jimsbeerkit.co.uk/forum/viewtopi ... highlight=

Or

recipe from CAMRA - Brew Classic European Beers at Home

Schneider Weisse

Wheat Malt 4Kg
Lager Malt 1Kg
Vienna Malt 1Kg
Caramunich Malt 360g
Oat Husks 100g?

90 Minute boil
Hallertau 25g

15 minute
Hallertau 10g

Mash 50oC for 20 minutes
65oC for 50 minutes

Using whitelabs WLP300 yeast

Turned out very similar to the bottles I have tried side by side

[oblivious]

WLP300 is a very nice yeast although is produces a very vigorous Kräusen

[Barley Water]

Your formulation will work out just fine. You do not mention fermentation temperature though (unless I missed something) and this is absolutely critical to making good weizen bier. The esters and phenols produced by the yeast will vary noticably depending what temperature you select. If you want bananna, ferment a little higher, maybe around 68F or so. If you want more clove and a more balanced flavor try keeping things around 65F.

I also do things to try and increase ester formation and boost traditional weizen flavor. I almost never make a starter or oxigenate the wort when pitching the yeast. I agree with the poster above that this yeast will try and blow the top off your fermentor so you don't need to worry about the viability of the yeast, it is very hardy stuff. I have also read that if you do a protein rest at about 110F, you will also boost the bannanna aroma and flavor because it promotes the formation of the precursors (you are giving the yeast more to work with). I have not yet tried that but will on the next batch of weizen I make. Finally, I keg most of my beers and last time I primed my keg with DME and let it naturally carbonate. This worked out really well as I want alot of yeast in the glass since it really adds to the flavor and keeps the beer very cloudy (God I am getting worked up just thinking about it).

[awalker]

Wooo there, Barley Water
Its the recipe from the book
Which also does not give any fermenting instructions.

I would never say to some one to make a recipe and do it at x degrees oC.
Its up to the brewer, what they want out of it and also whether they can actual maintain a set temperature some people do not have that ability. But it should not stop you trying to brew a beer

[oblivious]

And acid rest will increase the clove aromas

[steve_flack]

I would never say to some one to make a recipe and do it at x degrees oC.
Its up to the brewer, what they want out of it and also whether they can actual maintain a set temperature some people do not have that ability. But it should not stop you trying to brew a beer

It shouldn't stop you brewing a beer but people should be aware that fermentation temperature has a big effect on flavour. Whether or not you can control it is another matter. It doesn't change that fact.

Barley Water is right BTW about the clove at lower temps.

[Barley Water]

Well Awalker, I respectfully disagree. If you reread my post, I did not dictate that the beer needed to be brewed at x degrees. What I was trying to do (and I guess poorly) was suggest that the brewer will get rather different results by varying the fermentation temperature even by as much as 3 to 4F. This fact is supported by the brewing literature on the subject as well as my personal experience. I would not for a moment suggest that if somebody does not have the facilities to keep the temperature within a rather narrow range that they should not brew. I would however be more than willing to boldly state that if a brewer wants to radically improve his/her beers, being able to control fermentation temperature is paramont.

I can get the following flavors and aromas in weizen just by controlling the temperature and varying the strain of weizen yeast: clove, bananna, apple, pear, bubble gum and if I am lucky and God is smiling on me some vanilla. If you wish to emulate a particular commericial brand of weizen, even if you use the exact same formulation and yeast, if you can not control the fermentation temperature I submit you will have a hard time getting a clone that is close (unless you are just lucky). Having said that, just because a beer does not taste like a commerical example does not in any way dimish it in my eyes, hell, yours may easily be better. If you can't control fermentation temperature, the only problem you are going to run into after that though is repeatability which is a whole subject unto itself.

[Barley Water]

Oblivious, you are correct. A rest at 110F will increase clove, not bananna as I incorrectly stated above. I have not yet tried that one yet though, do you have any hands on experience? On a somewhat related topic, I did try omitting the rest at 120F on my last batch and I believe it helped with head retention (for what that' worth).

[awalker]

Well I am going to be brewing this again soon.
As Its now all gone

[mr bond]

Hops should be hallertau (hersbrucker).