Schofferhoffer Weizen

[Steve]

Bought a varied sixpack from Dan Murphys on Saturday. One of them was the Schofferhoffer Weizen...It was love at first taste. Wish i'd bought more. Anyone have any AG recipes similar to this?
Cheers
Steve

 

[bconnery]

Bought a varied sixpack from Dan Murphys on Saturday. One of them was the Schofferhoffer Weizen...It was love at first taste. Wish i'd bought more. Anyone have any AG recipes similar to this?
Cheers
Steve

Not a recipe per se but from somewhere when I was researching weizens I got the following piece of advice...

"A basic crisp, pale & refreshing hefe like Schfferhofer Hefeweizen can be as simple as 60% wheat malt, 40% pilsner malt, infusion mashed at 67 or so, OG of 1.048 - 1.052, and bittered to around 15 IBUs with any noble hops. Use WLP300 or Wyeast 3068 at 18 to 20C. "

Plenty of advice in threads around here on how to best get various levels of banana vs clove etc. From memory it went something like 20C for more banana etc. Lower for more clove etc. but you might not want to take my word for it...

 

[Steve]

Thanks bc.
Im sure ive got a couple of stubbies in the fridge with 3068 slurry in them. Coriander and orange peel would be out of character wouldnt they?
Cheers
Steve

 

[hockadays]

yep thats for a wit

 

[Mr Bond]

3068 is der riguer for this style.

I always feel that ,this particular beer is closer to 20 IBU,and that what i usually do mine at these days.

 

[Steve]

Thanks Hocka and Bralover

Cheers
Steve

 

[tangent]

PM DrGonzo
I tasted one of his a few weekends ago that was absolutely spot on! Bring a tear to a hefe lovers eye. I'm not kidding, it was AWESOME!

edit - stick to ~14 IBU. I heard of one the other day that was only 7 IBUs.
Don't get a Belgian Wit and a German Hefeweizen confused. It's all in the yeasts. 3068 for Schofferhofer and 3944 for Hoegaarden.

 

[geoffi]

Not a recipe per se but from somewhere when I was researching weizens I got the following piece of advice...

"A basic crisp, pale & refreshing hefe like Schfferhofer Hefeweizen can be as simple as 60% wheat malt, 40% pilsner malt, infusion mashed at 67 or so, OG of 1.048 - 1.052, and bittered to around 15 IBUs with any noble hops. Use WLP300 or Wyeast 3068 at 18 to 20C. "

That's exactly the recipe I followed with my last HW. It was absolut wunderbar. Keep it simple, use the right yeast, keep the temps as above, and I don't think you can go much wrong.

The other thing I love is that this is a really quick-turnaround beer. You don't need to wait for ages for it to clear...because it's supposed to be cloudy. Love it!

 

[3GumsBrewing]

Use WLP300 or Wyeast 3068 at 18 to 20C. "

Had a few of these a while ago from DM's. A top drop and damn cheap to considering they are in 500ml bottles!
mmmm. I've got some WLP300 in the fridge, might give this one a crack sooner rather than later.

Cheers
DK

 

[Mr Bond]

Found THIS which backs up my 20 IBU claim.

 

[bugwan]

I'm drinking a beauty at the moment. I will post the recipe when I get home. I can't seem to get to my brew PC from work today...

 

[tangent]

fair enough Sgt.Bond , i still like the 14 ibu mark.

 

[bugwan]

Here's my recipe for Schneider Weisse - I've only done it once and it was a corker. I've left my notes intact - just for a laugh!

Banana all over the place in this one. You may want to ease off on the Caramunich I - the colour of this recipe pushes the upper limit if you want to brew to style.

edit: Here's the recipe in Beersmith format too: View attachment Schneider.bsm


Recipe: Schneider Weisse Clone
Brewer: Bugwan
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (40.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.07 L
Estimated OG: 1.064 SG
Estimated Color: 7.8 SRM
Estimated IBU: 15.8 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.77 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 60.0 %
1.08 kg Pilsner (Weyermann) (1.7 SRM) Grain 17.2 %
1.07 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 17.0 %
0.36 kg Caramunich I (Weyermann) (51.0 SRM) Grain 5.7 %
30.00 gm Hallertauer [4.50%] (60 min) Hops 13.6 IBU
10.00 gm Hallertauer [4.50%] (15 min) Hops 2.2 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
23.00 L Melbourne Water
1 Pkgs Weihenstephan (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: My Mash
Total Grain Weight: 6.28 kg
----------------------------
Name Description Step Temp Step Time
Step Add 9.99 L of water at 60.4 C 52.0 C 30 min
Step Add 7.00 L of water at 92.1 C 66.0 C 30 min
Step Add 9.00 L of water at 98.5 C 76.0 C 10 min


Notes:
------
Pre-boil gravity of 1.039 was well below expected 1.050
Post-boil gravity was 1.054 - (19Ltrs) will be able to dilute to 1.048 to stay within style guidelines
No-chill cube is breathing, so need a transfer to fermeneter ASAP
Transferred to fermenter 24 hours later 9pm 18th June 2007, finished with 20.5L of 1.051 wort
Fermented out over 9 days, finishing with 20Ltrs of 1.010
Like drinking a banana milkshake. Holy crap! What an ester profile... Over the top taste pre-carbonation. Hopefully chilling and carbing will balance out? Alcohol ok @ 5.3%.

 

[Mr Bond]

fair enough Sgt.Bond , i still like the 14 ibu mark.

After all thats why we brew our own ay!

Sorry to come over all military like.I have always thought that the higher bitterness level of schofferhofer was what made it so appealing,sort of crisper and cleaner as a balance to the malts.
I have made a few weizens at the 20 IBUmark(which is upper end of guidelines anyway) and found that it suits my interpretation(personal preference) of the style.Which leads me back to,

After all thats why we brew our own ay!

Now Drop and give me 20 soldier!!!.....20 get it...20....fnar..fnar..............jeez I'm Funny!............NOT

 

[tangent]

i like to leave out any caras. (although almost all my beers are mashed low without crystal lately) so i'm not getting much maltyness to balance with the IBU's.

I've taken a leaf out of your 100% wheat beer experiment Dave :beer:

 

[Steve]

Thanks all! Its next on my list.
Cheers
Steve