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Schneider Tap 7 Clone

169 calories 16 carbs
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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: 169 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
URL: http://edelstoffquest.wordpress.com/
Created Sunday October 22nd 2017
12.8 °P
2.7 °P
5.4%
13.91
24.61
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6715 g German - Wheat Malt6715 g Wheat Malt 37 2 56.8%
4395 g German - Pilsner4395 g Pilsner 38 1.6 37.2%
610 g German - CaraAroma610 g CaraAroma 34 130 5.2%
97 g German - Carafa I97 g Carafa I 32 340 0.8%
11.82 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
18 g Perle18 g Perle Hops Pellet 8.9 First Wort   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%
 
Mash Guidelines
Amount Description Type Temp Time
L Temperature 40 °C 10 min
L Temperature 50 °C 10 min
L Temperature 52 °C 10 min
L Temperature 53 °C 10 min
L Temperature 55 °C 10 min
L Temperature 62 °C 35 min
L Temperature 68 °C 10 min
L Temperature 70 °C 10 min
L Temperature 72 °C 10 min
L Temperature 77 °C 0 min
Starting Mash Thickness: 3.3 L/kg
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1
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
Yeast Pitch Rate and Starter Calculator
Priming
Method: Speise       Amount: 4.37 l       CO2 Level: 5.5 g/l
 
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
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