Aventinus

[THE DRUNK ARAB]

Anyone had a go at cloning this beer. It is a wheat dopplebock.
I am after an AG recipe.

TDA

 

[Doc]

Funnily enough, I'll be brewing it in a couple of weeks.

Here is the recipe I'll be using.
It is from the CAMRA book, Brew Classic European Beers at Home.

Beers,
Doc

Aventinus Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

17-D Wheat Beer, Weizenbock

Min OG: 1.066 Max OG: 1.080
Min IBU: 15 Max IBU: 30
Min Clr: 7 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 8.35
Anticipated OG: 1.079 Plato: 19.16
Anticipated SRM: 14.0
Anticipated IBU: 18.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.067 SG 16.45 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.9 5.00 kg. Wheat Malt Germany 1.039 2
15.0 1.25 kg. Munich Malt Australia 1.038 6
14.4 1.20 kg. Pale Ale Malt (2-row) Australia 1.037 2
10.8 0.90 kg. CaraMunich 60 France 1.034 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Hersbrucker Plug 3.00 16.9 90 min.
15.00 g. Hersbrucker Plug 3.00 1.4 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 3068 Weihenstephan Weizen


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 8.35
Water Qts: 0.00 - Before Additional Infusions
Water L: 0.00 - Before Additional Infusions

L Water Per kg Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume L: 0.00 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

 

[Snow]

I'm really surprised this has the weinstephan 3068 in it. I tried this beer a couple of weeks ago and didn't pick up any of the weinstephan trademark flavours. Of course, this may be due to the very heavy malt component that is quite overbearing. I really enjoyed it, though it is a very complex, full-on beer and most of my family had derogatory remarks to describe it ("tastes like spew mixed with windex", etc). It's a great after dinner sipping beer.

 

[Doc]

The book indicated an ale yeast.
I've decided to use the 3068 Yeast because I think it will make it awesome.

Beers,
Doc

 

[THE DRUNK ARAB]

Thanks for that Doc, I will probably use the 3056 yeast.

TDA

 

[deebee]

Wierd co-incidence that I just bought a bottle of this beer at lunch time today and will put it in my frig tonight when I get home.

The bloke at the International Beer Shop said it was definitely a weizen yeast.

He also said it was considered by many to be amongst the finest beers in the world and if I hadn't tried it I wouldn't want to die before I did. (Yes, he sold me a bottle.)

 

[Jovial_Monk]

Go here


http://www.skotrat.com/skotrat/recipes/whe.../recipes/8.html


it is my recipe that won a silver certificate in the NHS last year. Strong and tasty




Jovial Monk

 

[kook]

Wierd co-incidence that I just bought a bottle of this beer at lunch time today and will put it in my frig tonight when I get home.

The bloke at the International Beer Shop said it was definitely a weizen yeast.

He also said it was considered by many to be amongst the finest beers in the world and if I hadn't tried it I wouldn't want to die before I did. (Yes, he sold me a bottle.)

I've tried one of these from IBS too, and it rates as one of my all-time favourite beers.

How'd you find your sampler pack in the end? I enjoyed most of it.

There seems to be a lot of samuel smiths beers floating around Perth at the moment too. Get an imperial stout and taddy porter if you can. Brilliant beers.

 

[deebee]

Kook,

Thanks for the tips. Will look out for those ones.

Overall I thought the sampler was a good idea. Discovered a few great beers from it and got to try a few that I thought would be better than they turned out to be. I haven't done the maths but I think it works out a fair bit cheaper than buying each of those bottles. It was also nice to get another Squires Strong Ale after finishing my carton. Have put it away for a rainy day.

Will buy that schwarzbier again and the Das Feine and Blanche de Neige.

 

[bunz]

There seems to be a lot of samuel smiths beers floating around Perth at the moment too. Get an imperial stout and taddy porter if you can. Brilliant beers.

I've not had the taddy porter (yet) but I think this quote was interesting...

One of the worlds five best beers.Michael Jackson

I've just bought some Boags Honey Porter to taste and been given a Cascade Winter Warmer (thanks Snow). Once these have been tasted, I'm off for a Taddy and an Aventinus

 

[Doc]

I brewed the Aventinus at the weekend.
Was planning on using the Wyeast 3068 yeast but the starter didn't take.
I had enough days left to get a starter of WLP300 going and pitched that.
It is fermenting away nicely and smelling great.

Looking forward to drinking this one.

Beers,
Doc

 

[THE DRUNK ARAB]

I brewed the Aventinus at the weekend.
Was planning on using the Wyeast 3068 yeast but the starter didn't take.
I had enough days left to get a starter of WLP300 going and pitched that.
It is fermenting away nicely and smelling great.

Looking forward to drinking this one.

Beers,
Doc

Did you hit your OG of 1079 okay Doc?
I am very keen to make this brew but need to finish a keg prior to brewing it.

TDA

 

[Doc]

Was just under @ 1.075.
Probably due to not as strong a boil as I normally get.
It was very windy in Sydney on Sunday afternoon and I had flame out on the gas burner a few times.

Beers,
Doc

 

[Snow]

Doc,

probably a basic question, but how does the strength of the boil affect the S.G?

Cheers - Snow

 

[Doc]

The strength of the boil will affect the percentage of wort loss due to evaporation.
The boil started with an SG of 1.056 and ended with 1.075.
A longer or stronger boil and I would have hit the target of 1.079
However boiling for longer would have screwed up my hop calculations so wasn't an option.

Beers,
Doc

 

[Doc]

Kegged this beer tonight and it tastes fantastic.
FG was 1.009 making this beer 9.1% in the keg and 9.6% in the bottle.
Raisen notes coming through as well.
My only comment so far is that the colour is a bit light.

Looking forward to tasting it on Friday night when the keg is gassed and watching the Pumas give it to the Wannabes.

Beersm,
Doc

 

[Snow]

Now now now Doc, I won't have any disparaging remarks about the soon to be all conquering Wallabies on this forum. Let's keep it to the beer. Although, I gotta say I can't wait to see the All Blacks choke yet again :lol:

 

[jayse]

just had a aventinus.
i found the complexity not as i thought it would be due to the fairly potent vanilla flavour and aroma.
i don't have a clue about what yeast they use but they call it a wheat dopplebock ale.so i pressume a german wheat yeast is what they use.

doc.
what strain is the white labs 300.is that the same as the wheat beer yeast in the monks recipe wyeast 3056.
i know from chuck hahn himself (name dropper)that the wl300 is what they use in their new hahn wit bier.from talking to him it sounds like it could be quite like my favourite ale yeast american II 1272 from wyeast.


anyway i can't see how they get all this vanilla flavour from what is a standard malt,hops and yeast german brew.
this beer, from the recipes i have looked at has a lot more wheat malt than a normal wheat beer also.

one thing. am i mistaking clove like flavours and aromas for vanilla do you think?
i have never really had a real wheat beer with the clove like flavours.
only the skunky red back types.

its a great brew anyway, but it'll put me to bed a few pints earlier.

 

[Doc]

Not quite.
3056 is a blend of ale and wheat yeasts.
300 is a famous german wheat yeast (guessing one of the Weihenstephan strains).
I used 300 as it was what I had.
Probably more appropriate would be 3068 as they mention this yeast give vanilla flavours. I do believe though that the 300 yeast is equiv to 3068 but White Labs don't mention vanilla flavours in their description (but then they don't mention vanilla in any of their wheat yeast descriptions).

I'll have a couple of handles of me Aventinus this weekend and let you know if I can detect any vanilla from the 300 yeast.

Cheers,
Doc

 

[THE DRUNK ARAB]

Doc, I'm gunna brew my version this weekend.
50% Wheat Malt
47% Munich
2.9% Dark Crystal or CaraAroma
.1% Roasted wheat malt

Bittering of 14 IBU with Tettnang.
Wyeast3056.

I got a question. Did you use any rice hulls to prevent a stuck sparge?
This is my first time with so much wheat malt in the grist.

Cheers and bollocks
TDA