Schneiderish weiss

[jimny14]

Planning on doing this this weekend, and I'm wondering if its likely to come out anything close to schneiderweiss. I know the ingredients aren't exactly traditional, but its what i've got in stock n i'm a bit skint at the moment. Any advice greatly appreciated.

Brew length 23l,
approx bitterness 17ebu
approx OG - 1.046
Efficiency 70%

Marris otter 2kg
Wheat malt 2.5 kg
Crystal malt 300g
Caramalt 300g

Boil 60mins

Hallertauer hersbrucker 2.3% aa, 70g 60 mins

Yeast, hopefully reclaimed from 2 schneiderweiss bottles which i'm stepping up at the moment. if not WB 06.

Anyone any thoughts or experience doing something like this? Would like to hear any advice or experience from you much more experienced guys on here.

Cheers James

[Barley Water]

I would not try to get yeast out of a bottle of German wheat beer. They frequently use a different yeast to carbonate the beer than the one they ferment with although I don't know what our buddies at Schneider do specifically. My weapon of choice is WLP300 but many use the Wyeast version also. Anyhow, it's all about temperature control when making wheat bier, I can go on all day about making heffe, it's one of my favorite styles and you can learn a ton about yeast handling making this style. I currently have a heffe and a dunkelweizen on tap at home, got to love it.

[jimny14]

Thanks for the comments Barley. I was under the impression that Schneider weiss is the primary yeast strain in the bottle unlike pretty much everyone else which as you say tend to reseed with a lager yeast for bottling.

The stepped up starter is smelling pretty wheat yeasty at the moment, but i'm no expert. If there's anyone here who can advise if schneider use the primary yeast or not i'd appreciate it.

I do like the odd wheat beer, n after having a schneider weiss recently n reading somewhere they use the primary strain thought i'd give it a go. I've heard what you're saying about temp control being important before too, but unfortunately I've not got the cash to sort something out yet.

[Swoonara]

I did a Schneider Weiss last year with reclaimed yeast and without temp control. It tasted great and very close to the original. The yeast went off like a rocket as well - I'd imagine it is the primary strain.

Try and get hold of some Munich malt if you can though, rather than Crystal and Caramalt. It will give a much more authentic flavour.

[crookedeyeboy]

Hey Paul you havent got any yeast knocking about have you? Iim thinking about doing a Schneiderweisse or similar this weekend....was going to try it with my Belgian WLP575 if not!!!

[Swoonara]

I have some in the fridge, although it's quite old so may need slapping around the face somewhat to wake it up!
You're very welcome to it.

[leedsbrew]

I did a Schneiderweiss clone this time last year and it was almost spot on. The brewday thread is HERE

Turned out a cracker! Infact I plan on doing a big batch pretty soon as weiss and wit go down really well in our house. The Mrs loves them!

[crookedeyeboy]

Ace ill give it a go, ill check out your recipe to LB!

[TheMumbler]

I'm not sure about all that crystal and caramalt, might end up rather cloying especially with the low hopping rates you want for a wheat beer.

I can lend/swap you some Fawcetts munich if you want.

@leedsbrew - schnierderweisser, brooklyn black, meantime porter...I like your style, any chance of a mixed crate

[jimny14]

Mumbler you've got a pm. Cheers.

[leedsbrew]

@leedsbrew - schnierderweisser, brooklyn black, meantime porter...I like your style, any chance of a mixed crate

Hey man, if the August NCB meet is in Lancester I'll be bringing all sorts! LOL

[TheMumbler]

Sounds good leedsbrew. I'd better get something brewed then. I need to plan stuff before it warms up and I'm forced to brew saisons. Hopefully I'll be having a play with Steve's new kit in the near future.

How is the schneider shaping up jimny?