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Schneider Weisse Clone

194 calories 18.9 g 12 oz
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 82%
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created Tuesday October 19th 2021
Amount Fermentable Cost PPG °L Bill %
4.75 lb Weyermann - Pale Wheat4.75 lb Pale Wheat 36 2 58.9%
1.25 lb German - Pilsner1.25 lb Pilsner 38 1.6 15.5%
1.25 lb German - Vienna1.25 lb Vienna 37 4 15.5%
5 oz German - CaraMunich III5 oz CaraMunich III 34 57 3.9%
8 oz Rice Hulls8 oz Rice Hulls 0 0 6.2%
8.06 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 4.2 Boil 30 min 8.09 3.4%
14 oz Hallertau Mittelfruh14 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 10 min 108.18 96.6%
410.89 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
3 gal Strike 100 °F 30 min
beta glucan rest Temperature 122 °F 20 min
Saccarification Temperature 145 °F 60 min
4.25 gal Batch Sparge 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
2.60 g Yeast Nutrient Other Boil 10 min.
0.65 each Whirlfloc Tab Fining Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
0.33 g Salt Water Agt Mash 1 hr.
1.90 ml Lactic acid Water Agt Mash 1 hr.
White Labs - Hefeweizen IV Ale Yeast WLP380
1 Each
Attenuation (avg):
Optimum Temp:
66 - 70 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 4.04 Volumes
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator

After flameout, create a whirlpool. About 30 minutes into the whirlpool, draw about 2 quarts (2 L) of hot, sterile wort from the top of the kettle (where there is less trub than below) into a sealable container. Let that wort cool; then store it in the refrigerator during the brew’s primary fermentation. You will need this wort later as a priming agent, called Speise, during bottle conditioning. Continue whirlpooling for another 30 minutes, by which time, plenty of protein-rich trub should have accumulated in the center-bottom of the brew kettle. Siphon the clarified wort carefully off the debris and heat exchange it into a clean carboy (or bucket for open fermentation) with the pitched yeast. Aerate the wort and ferment it at a temperature of 68 °F (20 °C) for about four days. The brew should now be at the terminal gravity of FG 1.012 and ready for bottle conditioning. On bottling or kegging day, take the Speise out of the refrigerator and let it warm up to room temperature. Because at home you are dealing with just a single batch, you must inoculate your saved “unpitched” wort before using it as a Speise. Thus, pitch the second package of yeast into your Speise, close the container and shake it vigorously to aerate it. Then pour the Speise into a clean carboy or a keg and rack the fully fermented brew into it for a thorough mix. Transfer the inoculated beer into bottles or keep it in the closed keg. Once mixed with Speise, let the beer condition for about one week at a cozy room temperature of 70 °F (21 °C). This will produce the hefeweizen’s spritzy carbonation. Also at this temperature, the flavor of the hefeweizen becomes soft and mellow with mild banana tones starting to emerge next to clove and phenol notes. Then cool-condition the brew for another two weeks at about 45 °F (7 °C), which is also a good serving temperature.

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  • Public: Yup, Shared
  • Last Updated: 2021-11-07 14:54 UTC
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