A Tale of 3 Weizen
Posted July 16, 2011
on:- In: Brewing
- 11 Comments
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So I’ve got a vague brewing plan… having just started waking up some out of date Whitelabs WLP300 Hefeweizen yeast.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 Weizen – Brewday #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 Weißbier – Brewday #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 🙂
11 Responses to "A Tale of 3 Weizen"

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


[…] Brushes A Tale of 3 Weizen […]


[…] 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 […]


[…] 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 […]

July 19, 2011 at 9:18 am
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?