Aventinus Weizenbock clone
Schneider Weisse Aventinus Weizenbock clone
(5 gallons/19 L, all-grain)
OG = 1.075 FG = 1.013 IBU = 13 SRM = 19 ABV = 8.2%
Ingredients
9 lbs. (4.1 kg) wheat malt
7.5 lbs. (3.5 kg) German Munich malt
0.3 lb. (0.14 kg) German chocolate malt (525 L)
3.7 AAU Hallertauer hops (90 min.) (1 oz./28 g at 3.7% alpha acids)
0.9 AAU Hallertauer hops (0 min.) (0.25 oz./7 g at 3.7% alpha acids)
Wyeast 2206 (Bavarian lager) or Wyeast 3333 (German Wheat) yeast
2/3 cup corn sugar (if priming)
Step by Step
Mash grains in 5.25 gal. (20 L) water in a single infusion at 152 °F (67 °C) for 60 min. Sparge with 170 °F (77 °C) water to collect 7 gal. (26.5 L). Total boil is 90 min. At start of boil, add 1 oz. (28 g) Hallertauer hops. At end of boil add 0.25 oz. (7 g) Hallertauer hops. Chill to 45 °F (7 °C) and pitch yeast in a starter. Ferment at 45 °F (7 °C) for three days. Raise to 50 °F (10 °C) for three days. Raise to 55 °F (12 °C). Rack into secondary when gravity reaches less than 1.020. Cool to 40 °F (4 °C) once beer ferments to 1.013 (about three more days). Age at 40 °F (4 °C) until clear (seven to 14 days). Condition in the bottle or keg as long as desired (30 to 60 days). *Note: To employ a step mash, the real Aventius employs a rest at 128 °F (53 °C) and is stepped up to 152 °F (67 °C) with hot water.
Schneider Weisse Aventinus Weizenbock clone
(5 gallons/19 L, extract with grains)
OG = 1.075 FG = 1.013 IBU = 13 SRM = 19 ABV = 8.2%
Ingredients
8.5 lbs. (3.9 kg) Bavarian wheat dried malt extract
0.3 lb. (0.14 kg) German chocolate malt (525 °L)
3.7 AAU Hallertauer hops (60 min.) (1 oz./28 g at 3.7% alpha acids)
0.9 AAU Hallertauer hops (0 min.) (0.25 oz./7 g at 3.7% alpha acids)
Wyeast 2206 (Bavarian lager) or Wyeast 3333 (German Wheat) yeast
2/3 cup corn sugar (if priming)
Step by Step
Start with 5 gal. (19 L) of water. Crush grains and steep while heating water for 15 min. Rinse the grain with enough water to make 5.5 gal. (23 L) Total boil is 60 min. At start of boil, add 1 oz. (28 g) Hallertauer hops. At end of boil add 0.25 oz. (7 g) Hallertauer hops. Top off to 5.25 gallons (20 L) then chill to 45 °F (7 °C), aerate wort heavily, and pitch yeast in a starter. Follow the fermenting schedule for the all-grain recipe.
