breslau-style schöps

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

giraffe

Well-Known Member
Joined
Jul 8, 2014
Messages
1,293
Reaction score
227
Location
Portland
Does anyone have any info on breslau-style pale/dark schöps? I was judging at the best of craft beer awards, and this was a style in the BA guidlines. Someone entered one, i have no idea if it is accurate, but it was tasty.

But i cant find much more info besides the guidelines. Can anyone point to any historical or modern sources of info?
 
OP
G

giraffe

Well-Known Member
Joined
Jul 8, 2014
Messages
1,293
Reaction score
227
Location
Portland
Nothing unfortunately. Theres very little info i could find.
 

badlee

Well-Known Member
Joined
Oct 6, 2010
Messages
2,213
Reaction score
198
Location
Thailand
Maybe aak Ron over at Sut Up about Barclay Perkins.
 

madscientist451

Well-Known Member
Joined
May 10, 2014
Messages
4,737
Reaction score
2,368
Location
Bedford
Kind of a mystery why the BA would put this beer in their style guidelines.
Here's a link with a nugget of background info:
https://100mostow.pl/en/wroclaw/

Update: Here's a brewery that produces a pale and dark "Scheps" beer:

https://www.schlossbraeu-mariakirchen.de/en/beers/

For a Schoeps beer, here's a recipe:

http://brewgr.com/recipe/25165/breslauer-schoeps-recipe

Its a mostly wheat beer, like described in the BA guide lines.

I like tying new things, so I might try the above recipe, but use a German Ale yeast instead of the Safbrew Abbaye
 

madscientist451

Well-Known Member
Joined
May 10, 2014
Messages
4,737
Reaction score
2,368
Location
Bedford
Update:
Found another nugget of information:

Scheps (or Schoeps)

A wheat beer from the Wrocław, Poland (formerly Breslau, Germany) that may have been brewed as far back as the 1300’s. I don’t have much on this beer yet, but one group claims to have recreated it and offers recipe kits for homebrewers, and even the American Brewers Association has recently recognized this beer in its style guidelines.

The above can be found at thebeerspy.com

https://thebeerspy.com/2016/09/25/outlaw-beers-of-germany/

And here's a German website with lots of interesting information:

http://www.schoepsbier.de/die-schoeps-biere/index.html

And here's some historical notes:

http://www.schoepsbier.de/schoeps-legende/index.html
 

badlee

Well-Known Member
Joined
Oct 6, 2010
Messages
2,213
Reaction score
198
Location
Thailand
There is another site that may interest you: daft eejit brewing
 

Pinkus

New Member
Joined
Apr 17, 2012
Messages
4
Reaction score
0
Just brewed up a half barrel batch on Saturday.

60% dark wheat, complemented with pils, and a touch of chocolate malt (and a couple lbs of oats for body).

Stepped up some WYeast German Ale, which blew the airlock a bit, so I supplemented with a couple packs of safale-05.

Protein rest at 122F (30m)
Sacc rest at 156F (45m)
3oz Tettananger at 60m
3oz Hallerteau at 15m

This brew will get racked to a 15 gallon whiskey barrel for secondary and aging.
 

madscientist451

Well-Known Member
Joined
May 10, 2014
Messages
4,737
Reaction score
2,368
Location
Bedford
Just brewed up a half barrel batch on Saturday.

60% dark wheat, complemented with pils, and a touch of chocolate malt (and a couple lbs of oats for body).
Is this a recipe you've brewed before? Oats addition is interesting, was the body too thin on early batch?
I was planning on trying the recipe in the thread above, which is
78% dark wheat, 20% Pils and 2% Carafa II What do you think of that combination?
 

Pinkus

New Member
Joined
Apr 17, 2012
Messages
4
Reaction score
0
I hadn't brewed this before. I would have used proportions closer to what that recipe calls for but I wanted to make sure I was going to get through a mash with all that wheat. I used 5 lbs of rice hulls and didn't have an issue.

I added a bit of oats to counteract the thining some beers will experience in the barrel. Just wanted to ensure I was maintaining a nice silky mouthfeel.

Unfortunately, my fermentation has reached a few degrees higher than I would have liked. That half barrel volume really churns up some heat...in this case, in a 65F room, it has reached up to 72F, and is still rocking. Lowered the room temp to 62 last night and the internal temp hadn't moved over the past 10 hours. I'll have the bring the beer back up to 70 or so on the back end to pull out some of the banana esters that will likely come with this high temps.
 
Top