Schofferhofer Style

[Housecat]

Hey all,

My wife likes the Schofferhofer and I was looking to make her a batch. I have searched the forum for an extract brew of this with the best advice being to use the Wyeast 3068 and keep temp around 18C.

Here's the thing though. My wife is not a big drinker and If I did a whole batch It would last her until judgment day (I don't like wheat beers :icon_vomit: ) Yes I have sampled many to find out as well!

So, if noone has a recipe, I was going to do a 10Lbatch using just a Coopers wheat can and the 3068. But I reckon this will be too bitter.

Does anyone have a tried and tested recipe that they have made a Schofferhofer type beer?

Thanks


HC

 

[manticle]

If you use dried wheat extract instead of a kit you can make whatever batch size you like. Wheat malt extract is usually 50:50 wheat:barley which is a good raio for a wheat beer.

Hop between 12 and 20 IBU with a noble hop (tettnanger and hallertauer are good) and that specified yeast and you're good to go. 3068 needs a lot of head room.

I have a recipe for hefeweizen but it's AG. The above should get you there

 

[Housecat]

Thanks for the feedback, what sort of headspace are we talking about? would 10L in a 30L fermenter be ok or would I need a blow off still?
I would like to see your recipe too if you have it handy, it might give me an idea or two about my recipe!

Cheers
HC

 

[Adam Howard]

I just brewed with 3068 and it hardly even krausened. No infection. 3638 went wayyy bigger.

 

[jivesucka]

i'd be interested if it was possible without keeping it at 18 degrees. my mate did a fantastic bavarian wheat beer from ESB and used the appropriate white labs yeast and it has a subtle hint of bananas.

 

[manticle]

Thanks for the feedback, what sort of headspace are we talking about? would 10L in a 30L fermenter be ok or would I need a blow off still?
I would like to see your recipe too if you have it handy, it might give me an idea or two about my recipe!

Cheers
HC

10L should be ample. Recipe is here: http://www.aussiehomebrewer.com/forum/inde...&recipe=976

Obviously the mash schedule will be irrelevant to yours.

 

[Housecat]

Thanks again Manticle, will keep you posted on how it goes

 

[adz1179]

this is prob my favourite drop at the moment, so im going to have a crack at a BIAB version of it. I found a recipe in the Beersmith database (http://www.beersmith.com/Recipes2/recipe_364.htm) which is:

60% wheat, 40% pale malt Galaxy. single hop addition of Hallertauer Mittelfrueh to 18 IBU at 60mins.
double step infusion, 30 min protein at 50deg, 30 mins at 68.
yeast = Weihenstephan Weizen (Wyeast Labs #3068)
vol of co2 = 2.7


Questions
on the grain bil, im having trouble getting my hands on galaxy pale malt. what is a good sub? pilsner be ok? any brand?

the double step infusion is new to me, would i just get the temp up to around 52, drop in the bag for 30, hoist and raise temp to 68 and put the bag back in?

Weihenstephan Weizen (Wyeast Labs #3068) - whats a good ferment temp? i have read that different temps with this yeast can produce varied results. probably more after the clove-ish type flavour

volume of co2, i thought it should be around 3.5-4.5 for a weizen (could be misinformed)?

appreciate the help.

Edit: sorry, didnt realise this original post was in the kit/extract section when i added to it.....

 

[Nick JD]

Questions
on the grain bil, im having trouble getting my hands on galaxy pale malt. what is a good sub? pilsner be ok? any brand?

Weyermann Pilsner is probably what is used for the real thing.

the double step infusion is new to me, would i just get the temp up to around 52, drop in the bag for 30, hoist and raise temp to 68 and put the bag back in?

I would only do a 10-15 minute rest at 55C - a 62C rest for 45m - a 72C rest for 20min.

Weihenstephan Weizen (Wyeast Labs #3068) - whats a good ferment temp? i have read that different temps with this yeast can produce varied results. probably more after the clove-ish type flavour

18C. In the 20s it can become unmanageable but deliciously banana. You need 1/3 at least fermenter headspace or a mop. It helps to rest at 42C for ten minutes for more cloves.

volume of co2, i thought it should be around 3.5-4.5 for a weizen (could be misinformed)?

I prefer mine at about 3. 4.5 is icecream, and you'd want some GOOD bottles. I don't think the commercial hefes are above 3 volumes.

appreciate the help.

Edit: sorry, didnt realise this original post was in the kit/extract section when i added to it.....

 

[manticle]

this is prob my favourite drop at the moment, so im going to have a crack at a BIAB version of it. I found a recipe in the Beersmith database (http://www.beersmith.com/Recipes2/recipe_364.htm) which is:

60% wheat, 40% pale malt Galaxy. single hop addition of Hallertauer Mittelfrueh to 18 IBU at 60mins.
double step infusion, 30 min protein at 50deg, 30 mins at 68.
yeast = Weihenstephan Weizen (Wyeast Labs #3068)
vol of co2 = 2.7


Questions
on the grain bil, im having trouble getting my hands on galaxy pale malt. what is a good sub? pilsner be ok? any brand?

the double step infusion is new to me, would i just get the temp up to around 52, drop in the bag for 30, hoist and raise temp to 68 and put the bag back in?

Weihenstephan Weizen (Wyeast Labs #3068) - whats a good ferment temp? i have read that different temps with this yeast can produce varied results. probably more after the clove-ish type flavour

volume of co2, i thought it should be around 3.5-4.5 for a weizen (could be misinformed)?

appreciate the help.

Edit: sorry, didnt realise this original post was in the kit/extract section when i added to it.....

Any pale base like pilsner, ale or whatever will be fine. Higher flavoured malts like golden promise or marris otter are probably out of place in a traditional weizen (whatever that means exactly and a marris wezen might be great - just not schofferhoffer).

I prefer 3068 at about 17 to push clove. Higher temps supposedly give more banana.

As for the step - I don't BIAB but I would assume leave the bag in while ramping - I wouldn't remove grain from my esky while ramping the temp. I second Nick on the reduced protein rest time - 5-10 minutes. Start ramping at 5 minutes. If you really prefer clove, add in a rest at 42 degrees (ferulic acid rest).

 

[adz1179]

cheers Nick & manticle for the quick responses. much appreciated.