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.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%