Schneider Weisse Aventinus Clone Recipe
Schneider Weisse Aventinus, named after historian Johannes Aventinus is a beer that represents a sub-style. Doppelbock may not be a style that everyone is familiar with but really it is a strong, malty German lager. Schneider Weisse being a wheat beer brewery produce their take on Doppelbock by using predominantly wheat.
Aventinus is top-fermented so is considered a Weizenbock.
This Aventinus recipe is by no means easy to brew, using a decoction mash, although a step mash could be used at the detriment to the flavour boost provided by a decoction mash. It is definitely one to hone your brewing technique with.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 19 L | 60 min | 16.3 IBUs | 40.9 EBC | 1.076 | 1.014 | 8.2 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Wheat Malt, Ger | 3.9 kg | 58.79 |
| Munich Malt | 976.3 g | 14.72 |
| Pilsner (2 Row) UK | 878.7 g | 13.25 |
| Caramunich Malt | 683.4 g | 10.3 |
| Carafa I | 195.3 g | 2.94 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Hallertauer Hersbrucker | 38 g | 90 min | Boil | Leaf | 4 |
| Hallertauer Hersbrucker | 10 g | 15 min | Boil | Leaf | 4 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Weihenstephan Weizen (3068) | Wyeast Labs | 75% | 17.78°C - 23.89°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 50°C | 35 min |
| Saccharification | 64.5°C | 45 min |
| Mash Out | 75.56°C | 10 min |
Download
| Download this recipe's BeerXML file |
G. Schneider & Sohn
The brewery was founded in 1872 by Georg Schneider and his son Georg Schneider. Producing only top-fermented wheat beers and continuing to this day managed by descendants of Georg Schneider.
Schneider Weisse produces around 300,000 hectolitres of beer annually with 75% consumed in Germany.
Recipe Notes
- The beer is featured in the rather hard to get find book, “Brew Classic European Beers At Home“. It is a book that inspired me to brew my own beers and the recipe is recreated here if you cannot find the book.
- A BYO recipe also covers the beer and is referenced in the recipe above but is unfortunately behind a paywall.
This beer is also in Tess and Mark Szamatulski’s Clonebrews (though with a single stage infusion mash and slightly different fermentables).