Torchiest said:
Ooh, ooh, Aventinus is one of my all-time favorite beers! Could you post that recipe? Also, is it possible to come close to the flavor using ale yeast? I lack the space and technology for lagers at this time.
Weizenbocks are brewed using ale yeasts so you're in luck.
Schneider Aventinus Clone
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 15.38
Anticipated OG: 1.074 Plato: 18.06
Anticipated SRM: 11.1
Anticipated IBU: 15.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.5 9.00 lbs. Wheat Malt Germany 1.039 2
14.6 2.25 lbs. Munich Malt Germany 1.037 8
16.3 2.50 lbs. Pilsener Germany 1.038 2
10.6 1.63 lbs. CaraMunich 40 France 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
32.00 g. Hallertau Hersbrucker Whole 4.75 15.8 60 min.
Yeast
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WYeast 3638 Bavarian Wheat (or 3068 Weihenstephan)