Probably Due To Network Congestion

A Tale of 3 Weizen

Posted on: July 16, 2011

I’ve been a fan of Schneider Weisse for a while now, their Hopfen-Weisse is lovely and @JamesClayBeers mentioned that it was *Amarillo hopped, and Schneider are bringing out a Nelson Sauvin hopped special version.

So I’ve got a vague brewing plan… having just started waking up some out of date Whitelabs WLP300 Hefeweizen yeast.
Current garage malt stocks are about half a sack each of Lager and Wheat malts, with a few kilos of Weyermann Munich I & II along with lots of cara/crystal-esque malts.
I’ve started the yeast off in 1 Litre of 1040 wort, which will hopefully get going ok, I’ll then add 2 or 3 Litres more after decanting the beer off the yeast sediment and let it ferment out and again decant off some of the beer then split the yeast 3-ways for three different Hefeweizen. One will be German hopped, one American Hopped and another will use New Zealand hops.

*Thanks to the kind email reply from Sandra at www.schneider-weisse.de I now know that its the Brooklyn Brewery Hopfen-Weisse which is hopped with Amarillo and the Schneider is hopped with Saphir. – Its brilliant when breweries are helpful towards homebrewers, gives you that warm fuzzy feeling 🙂

The following recipes could change! (assume Mash Efficiency: 75 %) I’d probably treat my liquor to a Lager profile and I would be using Protofloc copper finings.

Nelson Weizen Brewday #1 Complete

  • Wheat Malt – 50%
    Lager Malt – 45%
    CaraHell – 5%
  • Nelson Sauvin – 13.0 % @ 60 mins – 23g
    Nelson Sauvin – 13.0 % @ 5 mins – 40g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 40 EBU
    Colour: 13 EBC

Amarillo WeizenBrewday #2 Complete

  • Wheat Malt – 50%
    Lager Malt – 40%
    Melanoidin Malt – 10%
  • Amarillo – 9.4 % @ 60 mins – 34g
    Amarillo – 9.4 % @ 5 mins – 40g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 40 EBU
    Colour: 16 EBC

Then one of the following, either a Munich malt based or a really basic Hefe.

Munich WeißbierBrewday #3 Complete

  • Wheat Malt – 60%
    Munich Malt I (Weyermann) – 30%
    Munich Malt II (Weyermann – 10%
  • Hallertauer Hersbrucker – 2.9 % @ 60 mins – 20g
    Hallertauer Mittlefruh – 4.1 % @ 60 mins – 20g
    Hallertauer Hersbrucker – 2.9 % @ 10 mins – 10g
    Hallertauer Mittlefruh – 4.1 % @ 10 mins – 10g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 16 EBU
    Colour: 15 EBC

Hefe

  • Wheat Malt – 60%
    Lager Malt – 40%
  • Hallertauer Hersbrucker – 2.9 % @ 60 mins – 40g
    Hallertauer Hersbrucker – 2.9 % @ 10 mins – 20g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 13 EBU
    Colour: 5 EBC

Thoughts on recipes most appreciated, cheers 🙂

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11 Responses to "A Tale of 3 Weizen"

It’s cool that Schneider Weisse got back to you. I’ve emailed quite a few breweries and just haven’t got any response. I know how brewers might not want to give away the whole recipe but still it’s good to get something back.

The recipes look good, if I were going to brew one of the bottom 2 it would be the hefe for something a bit lighter plus it’s nice and simple. Are you going to bother with finings though?

I’ll be using Protafloc finings to avoid having a layer of mud in the bottles that would take an age to clear. There will be enough yeast sediment in the bottles to give a good swirl for in-the-glass cloudiness.

What about Dunkel Weizen? A little bit of wheat chocolate malt, and munich will give you something new 🙂

Could do I suppose, maybe in the one with the Munich malts 🙂

(claps hands)
I adore Weizens, and love that you’re thinking of exploring things a little….keep me updated!

Will do. I’m just growing the yeast up ready to split into 3 or 4, pitch one next week… either do a basic Hefe or the Nelson first I think 🙂

[…] Weizen – Part 2 of my Weizen experiment, again using Whitelabs WLP300. It was another long Mash today as I had to go down to work for a […]

At a recent meeting of the Tucson Homebrew Club, I had two hefeweizens next to each other. They were each brewed exactly the same way except for the yeast. One was brewed with WLP300, and the other with WLP380. The one with WLP300 was good, but the one with WLP380 was out of this world! It was an incredible difference. Something to think about for your next weizen. Judge for yourself. 🙂

The WLP300 will be my first experience of a Homebrew Hefeweizen yeast, I’ll give the 380 a go sometime later, after 3 German wheat beers I’m going to need to get a Stout and a couple of Pale ales on 🙂

[…] Weissbier – The last in my Tale of 3 Weizens wheat beer experiments , this time a more traditional approach with German hops and 2 colours of […]

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