Planning a Hopfenweisse

[HM-2]

This is a style that I love (Schneider Weisse Hopfenweisse Tap 5, Cloudwater Collecting Flowers) but never tried brewing before.

OG: 1.074
FG: 1.017
ABV: 7.5%
IBU: 40
EBC: 14.4

Malt
Wheat Malt (Crisp) - 50%
Pale Ale Malt (Dingemans) - 40%
CaraGold (Crisp) - 6%
Melanoidin Malt (Weyermann) - 4%

Hops
Hallertau Magnum - 31.2 IBU at 30 minutes

Necteron - 40g/3.6 IBU in a 75°C Whirlpool
Vic Secret- 40g/3.6 IBU in a 75°C Whirlpool

Necteron - 60g Dry Hop on day 7
Vic Secret- 60g Dry Hop on day 7

Yeast
2 packs of Wyeast 3068

Mash Schedule
15 minute protein rest at 50°C
45 minute mash at 65°C
20 minute mash out at 75°C

Ferment at 20°C for 2 days, then ramp to 24°C over 3 days and hold until complete.

Anyone done the style before? If so, any recommendations/advice (other than LOTS OF RICE HULLS)?

 

[zasada]

I found a recipe for a TAP5 clone on Brewtoad a long time ago and tried it three or four times. Only got close once.
Few important things: do not use Magnum - it's harsh; don't forget about beta-glucan & ferulic rest; simplify grain bill (cut melanoidin to 0 and caragold in half or 0 as well); keep high temperature at sparging/ filtrating - I find it more important than rice hulls.

In short the best attempt went like this (it was 2014):

Grain bill
Wheat malt 3,5 kg
Pilsen malt 3 kg
Munich malt 2 0,5 kg

Mashing schedule:
35°C - 60 minuts - 7 l decoction
56°C - 20 minuts
62°C - 45 minuts
67°C - 45 minuts
76°C - 15 minuts

Boiling/ Hoping
60 min 15 g Rakau 11,2% AA
20 min 12 g Cascade 6% AA; 12 g Citra 12% AA
10 min 12 g Cascade 6% AA; 12 g Citra 12% AA
00 min 24 g Citra 12% AA, 30 g Nelson Sauvin 13,4% AA

Yeast cake of WLP300

Fermented at smth like 18*C ambient

Dry hoping: 20 g Citra i 20 g Cascade
OG ca.19
ABV ca.8,5

 

[HM-2]

Thanks for the feedback!

1) Swapped Magnum for Mandarina BBC as I've had good experience with this as a bittering hop

2) Dropped melanoidin entirely, replaced Cara Gold with Munich II at 5%

3) Adjusted mash to incorporate beta-glucan & ferulic rests.

Cheers

 

[Arminius757]

If you are looking for a base for Tap 5, take a look at the Schneider Weisse website!]

8.2% ABV
Hopped with Hallertauer Tradition for bittering and Saphir for aroma and dry hop.
Open fermented
40 IBUs
18.5 Degree Plato starting gravity

Taking this, I have seen the following recipe commonly suggested:

Everything is approximate percentages:

55% Wheat Malt
33% Pils
11% Munich
1% Chocolate (just for color)

Aim for 1.080 OG
Use the Weihenstephan Yeast Strain

Tweak as you like from here, especially with your hop combinations!

 

[Immocles]

I didnt realize this was even a thing. Sounds amazing.