Probably Due To Network Congestion

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So I’ve got a vague brewing plan… having just started waking up some out of date Whitelabs WLP300 Hefeweizen yeast.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 🙂