Weissbier Schneider & Sohn Original German Hefe Weizen Ale

[Schlenkerla]

Nice banana taste. Smell is awesome. Not sensing clove yet.

 

[Jayjay1976]

That looks fantastic! Bubbles seem a bit large, has it had enough time chilling for the CO2 to enter solution?

 

[Schlenkerla]

That looks fantastic! Bubbles seem a bit large, has it had enough time chilling for the CO2 to enter solution?

It had at least 21 days under spunding at 68-72. It's been chilled only since Monday. Didn't think of longer chilling. So maybe no.


Might have been a mistake to tap it early ...

 

[Schlenkerla]

That said it might be better to talk carbonation next week.

 

[Jayjay1976]

I bottled my latest batch of Hefeweizen last night. Since we're moving in a few days and the white sugar was already packed I used DME and calculated the amount to produce 4 volumes in my 5.9 gallons of finished beer. This morning I realized that the 5.9 was measured in the fermenter and didn't account for trub losses, so i may have over-primed. It was all packaged in brand new 22oz bombers, I hope they are up to the task

 

[Schlenkerla]

That looks fantastic! Bubbles seem a bit large, has it had enough time chilling for the CO2 to enter solution?

Looks much better today....

 

[Jayjay1976]

Looks much better today....
View attachment 626078View attachment 626079

That looks delicious!

 

[ESBrewer]

It is good to see that the yeast seems to be working perfectly well. I need to brew this type of beer during summer. I'll be brewing a batch of red ale soon and when it is bottled, I'll try Schneidder TAP7 clone. I suspect that you did not use any chocolate malt. Based on the color of your brew vs Schenider TAP7 I think I'll be using max. 1% german chocolate malt as Drexler describes in the link above.

 

[Schlenkerla]

It is good to see that the yeast seems to be working perfectly well. I need to brew this type of beer during summer. I'll be brewing a batch of red ale soon and when it is bottled, I'll try Schneidder TAP7 clone. I suspect that you did not use any chocolate malt. Based on the color of your brew vs Schenider TAP7 I think I'll be using max. 1% german chocolate malt as Drexler describes in the link above.

I didn't. I used Pilsner and Wheat for malt.

 

[Schlenkerla]

Last night's beers...

 

[Schlenkerla]

I detect the clove now... I really notice it while slurping in the foam.

 

[Shenanigans]

Cool. I harvested some Schneider yeast a while back. Going to wake it up again next month and brew a type of white IPA. Here in Germany the home brewers are using it for that a lot. Its actually a with oat, pilsner and wheat malt and citra, simcoe, cascade. In case you want to do something different with the yeast later.

 

[Schlenkerla]

Last beer from the keg was this Friday.

So this is all I gotz left to drink.... [emoji26]

 

[Schlenkerla]

This is a great blog on understanding step mashing and what enzymes are active at what temperatures, although I believe some of the temperatures are slightly off http://counterbrew.blogspot.com/2016/05/a-beer-geek-guide-to-step-mashing.html?m=1

HawleyFarms....

I reread this again. I forgot how much I liked this article.

I'm thinking I need a poster of those last few mashing schedules for my brewery.

I particularly like the very first acid rest.

 

[Schlenkerla]

This finally worked. Using Schneider & Sohn Dregs.

Original Gravity was 1.042 in the starter. This cranked down to 1.004.

Cheers!

I think my previous attempt was too old. It never really took off like this one.

 

[Schlenkerla]

This is my Cultured Schneider & Sohn yeast strain chugging away....

I'm fermenting a Schlenkerla Weizen Rauchbier with this. Using Pistachio Shell Rauchmalt.

Deleted due dead YouTube link..... Will replace.

 

[Schlenkerla]

This stuff is done already!!!

I pitched a 1-qrt starter at 2AM Tuesday Morning. Now at 7:30AM Wednesday it's stopped.

It was really chugging yesterday.

 

[BruceH]

Thanks for posting this. I'm brewing my first Weizen beer tomorrow. Similar grain bill but just a little different (5 lbs. white wheat malt, 3 lbs 2 row, 1 lb rye malt).

I'm going to follow the temp steps. I'll report back once it's bottle conditioned.

 

[Schlenkerla]

Thanks for posting this. I'm brewing my first Weizen beer tomorrow. Similar grain bill but just a little different (5 lbs. white wheat malt, 3 lbs 2 row, 1 lb rye malt).

I'm going to follow the temp steps. I'll report back once it's bottle conditioned.

Severely late in asking....

How was it?

 

[BruceH]

Severely late in asking....

How was it?

At first I thought it was ok, a little bit sour tasting but ok. The more I drank the more I disliked it. Toward the end I was mixing it 50/50 with other beer.

I'm planning to do another wheat beer this summer. This time it will use malted red wheat, pilsen malt, and a different yeast. Probably the dry Munich that is always recommended.

However, I continue to step mash. It started with this thread and I've kept doing it. I usually only use 3 temps but I have something that works repeatedly.

 

[Schlenkerla]

At first I thought it was ok, a little bit sour tasting but ok. The more I drank the more I disliked it. Toward the end I was mixing it 50/50 with other beer.

I'm planning to do another wheat beer this summer. This time it will use malted red wheat, pilsen malt, and a different yeast. Probably the dry Munich that is always recommended.

However, I continue to step mash. It started with this thread and I've kept doing it. I usually only use 3 temps but I have something that works repeatedly.

To bad on the beer....

...but great on the step mashing!

 

[ArmyDoc87]

So two months ago I followed the multi step mash temps the with my RIMS system. I added two decoctions to get it from the first protein rest to the second and then to the second sacc. I am a firm believer in decoctions for German beer.

note..I have always struggled to get my Hefeweizens right..they always lack body, head retention and the nice fruity esters.

I decided not to use my conical since I read somewhere on German brewing forum that conicals decrease ester production by 30%

So anyways...used my Chapman bucket for fermentation. I did an open fermentation once bubbles started appearing in the air lock. Unfortunately my WLP 300 yeast was old and forgot to get a starter going the days before.... and fermentation stalled and I had to rescue with a second pitch.

finally got a gravity of 1014 and kegged

initially the esters were overwhelming and almost had an apple flavor to it..I was worried it had gotten infected actually

decided to let it sit in the fridge for a month... and by God it was the best hefe I have made yet...but not the best it could be..I blame the weak yeast

it had perfect head retention, wonderful creamy mouthfeel and subtle esters..
through there was a slight bitterness that never quiet left.

I just kegged the second attempt at this with a small starter to make sure my yeasties we're ready to get to work....wow it smelled wonderful going into keg. the body was perfect on my initial taste. I also made sure to scoop off the krausen.

gonna let it sit in the keg for two weeks at 50 degrees and will check back in.

I am now a firm believer that to make a true Hefeweizens...the multi step mash is key with decoctions. the mouthfeel and body is right on and I never had to worry about a stuck mash.

let's hope the fermentation does not leave me wanting.

 

[Horseflesh]

Recently I did a hef with my first decoction and I was super disappointed... it seemed to make barely any difference at all. The final product still lacks to malty character I have been trying to find. I did about 1.75 qt of the mash for about a 10 minute boil... maybe I gotta do more, and/or boil it harder?

 

[Nate R]

(This is all anecdotal....!!!)
Although i am a hop head and love any beer, German wheat beers have always been a favorite of mine. I do love great ipa's tho.
I usually brew 2 batches at a time. An ipa of some sort and a hefe.
My best beers (imo) are always my hefe's...
I can do a multi-step mash.
I can play with the ingredients a bit (i usually do each batch) and still get decent results.
I think this is because i have a brewie machine (got it super cheap) and this thing can do fairly precise programmable (and repeatable) step mashes. On the hot side i think this is really a key between most homebrew and commercial brews- precise temp control (just like it is on cold side).
I usually ferment both batches i brew side by side- the ipa gets the temp control conical. The hefe gets a non-temp conical (a cornical from blichmann. I was uniformed when i bought).
The hefe always beats my ipa imo.

Anyways... absolutely no point to this story other than yes step mashes rock!! Especially with wheat malt.

 

[ArmyDoc87]

Recently I did a hef with my first decoction and I was super disappointed... it seemed to make barely any difference at all. The final product still lacks to malty character I have been trying to find. I did about 1.75 qt of the mash for about a 10 minute boil... maybe I gotta do more, and/or boil it harder?

if your doing a 5 gallon batch that sounds like you are not boiling enough mash

I usually do about a 1/4 to 1/3 of the volume of my mash. I've read traditionally it's up to 1/3rd.

I also make sure the first one is more grist than liquid.

hope that helps.

 

[Horseflesh]

Thanks, I will try that. I was following decoction instructions that were intended to hit a particular temperature change, but it sure seems that if you are most interested in a flavor change you sure might need to use more mash. I'll try 1/3 volume next time.

 

[hongqing.ma]