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Ingredients
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Malt Ingredients
Hops
Yeast
Water
Method
Brewing Process
- 1
- 2
Lautering
After mashing, drain the liquid (wort) into a separate pot and sparge with hot water to rinse the grains, collecting about 5 liters of wort.
- 3
Boiling
Bring the wort to a boil, then add the Hallertau hops. Boil for 60 minutes, stirring occasionally.
- 4
Cooling
After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter and pitch the Weissbier yeast. Seal the fermenter and let it ferment at around 68°F (20°C) for 1-2 weeks.
- 6
Bottling
After fermentation is complete, bottle the beer with priming sugar to carbonate. Let it sit at room temperature for another 1-2 weeks.
- 7
Enjoying
Chill the bottles in the refrigerator, pour into a glass, and enjoy your homemade Schneider Weisse!