Schneider Tap 7 Clone - Beer Recipe - Brewer's Friend

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Schneider Tap 7 Clone

158 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 70 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 21.7 °P (recipe based estimate)
Efficiency: 70.5% (ending kettle)
Calories: 158 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
URL: http://edelstoffquest.wordpress.com/
Created: Sunday October 22nd 2017
12.8 °P
2.7 °P
5.4%
13.9
24.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6,715 g German - Wheat Malt6715 g Wheat Malt 37 3.84 56.8%
4,395 g German - Pilsner4395 g Pilsner 38 2.77 37.2%
610 g German - CaraAroma610 g CaraAroma 34 345.42 5.2%
97 g German - Carafa I97 g Carafa I 32 905.81 0.8%
11,817 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Perle18 g Perle Hops Pellet 8.9 First Wort 0 min 9.25 33.3%
18 g Hallertauer Tradition18 g Hallertauer Tradition Hops Pellet 6.7 Boil 30 min 3.43 33.3%
18 g Spalter Selekt18 g Spalter Selekt Hops Pellet 5 Aroma 15 min 1.23 33.3%
54 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
80.4%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 799 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Speise       Amount: 4.37 l       CO2 Level: 5.5 g/l
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 40 °C 10 min
Temperature -- 50 °C 10 min
Temperature -- 52 °C 10 min
Temperature -- 53 °C 10 min
Temperature -- 55 °C 10 min
Temperature -- 62 °C 35 min
Temperature -- 68 °C 10 min
Temperature -- 70 °C 10 min
Temperature -- 72 °C 10 min
Temperature -- 77 °C --
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.92 L. Suggest reducing initial water volume to 45.4 L and adding 11.52 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.8 L. Suggest reducing initial water volume to 37.6 L and adding 1.4 L sparge/top-off. 39
Strike water volume at mash thickness of 3.3 L/kg 39
Mash volume with grains 46.8
Grain absorption losses -11.8
Remaining sparge water volume 2.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.9 L) 28.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 21.6 L) 50
Estimated amount in fermentor 50
Total: 41.2  
Equipment Profile Used: System Default
 
Notes

Ensure your Mash pH is 5.7 whilst doughing-in at the proteolytic range. If you must, you can adjust the pH to 5.4 once at 62Celsius, although this is not necessary.

Let the boil sit in the kettle (lid on) for about 30 minutes to obtain good sedimentation of unwanted trub.

It is recommended to step up the yeast at least 2 times in order to obtain a large amount of fresh yeast cells.

Once fermentation is complete (at Vs End) drop the temperature to 5 Celsius over 24 hrs. The next day, drop again to -1 Celsius and let it sit for 2 weeks (unless you own a centrifuge). One the old yeast is gone, ensure to have a fresh batch of the same yeast ready and mix it together with the Speise at about 14 Celsius and then bottle.

Condition the bottles at 18-20 Celsius for a good week, then at 5 Celsius for the remaining 2 weeks. If your beer tastes green after that period, subject it to another warm conditioning cycle.

Enjoy

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  • Last Updated: 2017-10-22 10:15 UTC