AHammer16
Well-Known Member
I had a great beer in munich at the Wiessbrauhauss. It was their weiss beer. I drank about 3 litres that night. Does anyone have a recipie for weiss beer. What makes a beer a white beer?
AHammer16 said:I think it was Schneider Weisse. Any body know of a clone?
Ratebeer.com said:Commercial Description:
Dark ruby, glistening mysteriously, streaked with fine, top-fermented yeast, this beer has a compact, stable and long-lasting head. It has an intensive, typically top-fermented clove-like aroma. The palate experiences a gentle touch, on the tongue it is very full-bodied, compact and yet fresh with a hint of caramel. It finishes with a light and delicate taste of bitters leaving behind a strong, smoothly rounded, sour impression.
homebrewer_99 said:I've had them all. I lived 40 miles from Munich for 4 years.
I used to drive to the Hofbrauhaus after work just for a beer and the atmosphere!
homebrewer_99 said:Where? Munich?
AHammer16 said:I think it was Schneider Weisse. Any body know of a clone?
Shmohel said:Most likely. I just graduated from college back in December. I figure I will stay at my current job for sometime, and before I decide to settle down with my girlfriend, we thought it would be great to move to Germany and travel around Europe for a year or so.
I took several years of German courses and would love to go. (Although, honestly, my motivation for going is to attend a brew school.)
Rhoobarb said:Yeast: Culture from Schneider Weizen Bottle
homebrewer_99 said:Just remember the bottling yeast is different from the brewing yeast.
Rhoobarb said:Yeah, good point. I have read rumors on the Internet that Schneider uses their primary yeast for bottle conditioning. I think I'd use White Labs WLP300 Hefeweizen Ale or WLP380 Hefeweizen IV Ale yeast for my primary and then the cultured yeast for bottling.
I haven't seen a clone for S-W, but I did have one tonight. It's fairly dark compared to most hefe's, which is to say amber-ish...are you sure you'll get the maltiness and color from just wheat malt and 2-row? I was assuming they had a touch of CaraMunich, plain Munich, or some such in it, but perhaps the decoction will cover that. Pretty brave mashing more than 70% wheat!Biermann said:If anyone has any suggestions before I embark on this, let me know!
I like authenticity (to an extent!), so I would drop the torrefied wheat as the Kaiser suggests. Your grist is already chock full of proteins, so as long as you follow good procedures you will have as much head as you want (and don't we all love that).Biermann said:Hey, I appreciate the input. I was looking for a good head retention on this beer, and someone suggested the torrified wheat. If you think it will have a good head without it, perhaps I will drop it and sub something.
Baron von BeeGee said:I like authenticity (to an extent!)
Coincidentally, there is an awesome article on head building/rentention in this month's BYO...try to grab a copy if you can
What is your OG? 1oz will probably be too much for a 1050-1054 hefeweizen @ 4.8%. I say this because I recently did it. Use one of the online calculators to get ~12IBU which will likely be ~.75oz or so.Biermann said:I've got hallertau hersbrucker 4.8% AA on the bill. I've never done a hefe before, and I wasn't sure the exact amount to use. My recipe called for one ounce total. Good to see another Illinoisan in here.
I concur!Baron von BeeGee said:What is your OG? 1oz will probably be too much for a 1050-1054 hefeweizen @ 4.8%. I say this because I recently did it. Use one of the online calculators to get ~12IBU which will likely be ~.75oz or so.
Keep it in the mid 60's if you can, unless you're really fond of banana juice, and of course use a secondary...a hefe in particular can develop a lot of off flavors that will mellow out or dissappear while it's aging in the secondary.Biermann said:Any suggestions on fermentation of this or bottling would be appreciated. (Like, do I rack to secondary or not??). This is my first all grain hefeweizen.
Biermann said:Any suggestions on fermentation of this or bottling would be appreciated. (Like, do I rack to secondary or not??). This is my first all grain hefeweizen.
Mmmmm....cheerleader beer. We will enjoy her.Baron von BeeGee said:It's a beer designed to be enjoyed young and fresh (sounds so dirty)
El Pistolero said:Mmmmm....cheerleader beer. We will enjoy her.
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