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Recipe: Kelheim Weizendoppelbock, in the Style of Schneider Aventinus
Based on detailed advice from Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus.
Photo: Courtesy G. Schneider & Sohn
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Thanks to the generous insights of Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus, aka Tap 6: Mein Aventinus. While the ingredients appear simple, the process is far more intricate, involving an elaborate step mash with decoction and special attention paid to fermentation. Those choices interconnect to produce the signature Schneider aroma, leaning more toward banana than clove.
For much more about brewing strong wheat beers in the Bavarian tradition, see The Perils of Weizenbock.
ALL GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.076
FG: 1.014
IBUs: 16
ABV: 8.2%
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Thanks to the generous insights of Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus, aka Tap 6: Mein Aventinus. While the ingredients appear simple, the process is far more intricate, involving an elaborate step mash with decoction and special attention paid to fermentation. Those choices interconnect to produce the signature Schneider aroma, leaning more toward banana than clove.
For much more about brewing strong wheat beers in the Bavarian tradition, see The Perils of Weizenbock.
ALL GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.076
FG: 1.014
IBUs: 16
ABV: 8.2%
[PAYWALL]
MALT/GRAIN BILL
8.4 lb (3.8 kg) German wheat malt
5.1 lb (2.3 kg) German pilsner
8 oz (227 g) Weyermann Carafa I
HOPS SCHEDULE
0.4 oz (11 g) Herkules at 60 minutes [16 IBUs]
YEAST
White Labs WLP300 Hefeweizen, or other favorite weissbier strain that balances esters (banana) with phenolics (clove)
DIRECTIONS
Mill the grains. Mash in at 95°F (35°C) and rest 10 minutes; raise to 113°F (45°C) and rest 15 minutes; raise to 122°F (50°C) and rest 10 minutes; then raise to 147°F (64°C) and rest 5 minutes. Then pull about one-third of the mash to a separate kettle for a decoction: heat the decoction to 152°F (67°C) and rest 10 minutes; raise to 158°F (70°C) and rest 30 minutes, then raise to a boil for 5 minutes. Recombine the mashes, which should bring the overall temperature to about 167°F (75°C), and mash out.
Recirculate until the runnings are free of particles, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 61°F (16°C) and pitch the yeast. To simulate open fermentation, skip the airlock and cover the fermentor with a loose piece of sanitized foil. Ferment for about 7 days, allowing the temperature to free rise as high as 73°F (23°C). When primary fermentation is complete, time to package: Use priming sugar or fresh speise (unfermented wort) to target about 3.5 volumes of carbonation. Condition in keg or bottles for 1 week at 68°F (20°C), then at least 3–4 weeks at 50°F (10°C). Enjoy immediately or cellar for several months.
Brewmaster, G. Schneider & Sohn
