Schneider Weisse Aventinus Recipe
Recipe information
Make Schneider Weisse Aventinus in just 4h . Weizenbock. Wholehearted, dark ruby coloured wheat beer. Brewed since 1907.
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Ingredients
Brewing Ingredients
Brewing Instructions
1. Mashing
In a large brew kettle, heat 6 liters of water to 70°C (158°F). Add the Pilsner malt, wheat malt, and caramel malt. Stir well and maintain the temperature for 60 minutes.
2. Sparging
After mashing, sparge the grains with hot water to collect the wort. Aim for approximately 5 liters of wort.
3. Boiling
Bring the wort to a boil. Add the Hallertau hops and boil for 60 minutes.
4. Cooling
Cool the wort quickly to 20°C (68°F) using a wort chiller or an ice bath.
5. Fermentation
Transfer the cooled wort to a fermentation vessel. Pitch the yeast and seal with an airlock. Allow to ferment at 20-22°C (68-72°F) for 1-2 weeks.
6. Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of water, boil, and cool it. Add this to the beer in a bottling bucket, then bottle the beer and cap.
7. Carbonation
Let the bottles sit at room temperature for 1-2 weeks to carbonate.
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