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[63] Schneider Weisse

Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.11 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: David Russell
Calories: 8177 calories (Per 17L)
Carbs: 779 g (Per 17L)

Created: Friday December 26th 2025

Original Gravity:

1.052

Final Gravity:

1.011

ABV (standard):

5.3%

IBU (tinseth):

13.6

SRM (morey):

8.2

Mash pH

5.8

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	German - Wheat Malt2.5 kg Wheat Malt	37	2	53.5%
1.80 kg	Bestmalz - BEST Pilsen1.8 kg BEST Pilsen	37	1.9	38.6%
0.17 kg	Crisp Malting - Dark Munich0.17 kg Dark Munich	36.3	19	3.6%
0.14 kg	United Kingdom - Extra Dark Crystal 120L0.142 kg Extra Dark Crystal 120L	33	120	3%
0.06 kg	German - Acidulated Malt0.057 kg Acidulated Malt	27	3.4	1.2%
4.67 kg / £ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
22 g	Tettnanger22 g Tettnanger Hops		Pellet	4.5	Boil at 100 °C	90 min	13.55	100%
22 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
22 g	Tettnanger (Pellet) 22 g Tettnanger (Pellet) Hops		13.55	100%
22 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	66 °C	60 min

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Both – Camden tablet – 1/2 - leave for 20 mins in water Both – Lactic Acid 10ml each Mash only – Calcium Chloride Flakes & Calcium Sulphate – 1.5g of each
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

Rate: 3/10

DETAILS

54% Wheat (Head retention)
38% Pilsner
4% Dark Munich (Intense Malt)
3% Extra Dark Crystal (Bold, Complex sweetness, Dark fruit)
1% Acidulated (Lowers mash PH, Slight tartness)

22g Tentnag 90mins (Floral sweetness, herbal, soft spice)

MASHED: 66ºC - Boil: 90mins

S-05 - 76% Attenuated
(Recipe supplied Wyeast wheat 3056 but it didn’t rise on smacking so threw away)

OG: 1052 FG: 1012 - ABV: 5%

WATER: Calcium Chloride (Salt), Calcium Sulphate

Attenuation: 73–77%
Ferment: 18–23ºC

Suggested: OG: 1056 FG: 1011 ABV: 5.8%

Notes:
_MM Kit

Next time: Didn’t enjoy it. Slightly sour, But used Acidulated malt and maybe not use so much or any Lactic acid in mash next time as well? Kit came with Wyeast 3056 Bavarian Wheat but didn’t use as didn’t rise on smacking. So used SO-5

Recipe Photos

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Public: Yup, Shared
Last Updated: 2026-01-06 15:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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