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California Mike's Aventinus Homage

Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

4.00 (1 Review)

Calories: 258 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)

Created: Friday November 20th 2020

Original Gravity:

1.078

Final Gravity:

1.017

ABV (standard):

8.0%

IBU (tinseth):

29.0

SRM (morey):

19.2

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	German - Wheat Malt10 lb Wheat Malt	37	2	60.6%
5 lb	German - Pilsner5 lb Pilsner	38	1.6	30.3%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	3%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	6.1%
16.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	15	Boil	90 min	25.08	50%
0.50 oz	Hallertau Tradition (Germany)	Pellet	5	Boil	15 min	3.88	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Magnum (Pellet)	25.08	50%
0.50 oz	Hallertau Tradition (Germany) (Pellet)	3.88	50%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.12 gal	Mash	Strike	169 °F	150 °F	60 min
4 gal		Batch Sparge	168 °F	165 °F	10 min
Starting Mash Thickness: 1 qt/lb Starting Grain Temp: 67 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 lb	Rice Hulls		Water Agt	Mash	0 min.

Yeast

White Labs - Hefeweizen IV Ale Yeast WLP380

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Low
Optimum Temp:	66 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 138 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.22 psi Temp: 37 °F CO₂ Level: 2.45 Volumes

Target Water Profile

Redwood City, CA, USA (2017)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

635

Views

Brews

Public: Yup, Shared
Last Updated: 2020-11-21 18:32 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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California Mike • 12/23/2020 at 09:21am

4 of 5

Hello beer lover who probably searched for Aventinus recipes like me. Like you, I've traveled the world and tasted the beers, and Schneider Weisse Aventinus is my overall favorite. Like you, I'm finally confident enough in my intermediate homebrewing and recipe-crafting skills to actually give it a go. We start there.

OK so this turned out pretty much on target for a homebrewed Schneider Weisse Tap6 Aventinus dark wheat doppelbock. Or would you call it a Dunkelweizenbock? It was simple to make, but the recipe should be refined from here. I used some Melanoidin Malt to simulate decoction because I'm not into that process at this point, and overall I think this malt worked out well at this ratio. End product side-by-side with a bottled Aventinus, I'm not at all disappointed - I get similar mouthfeels, colors, and even tastes, mostly - but wait the real Tap6 does still have some tasty mojo, some essence, that mine does not. I humbly accept this.

I'd say a good place for me to start next time would be to culture up a bunch of Kelheim yeast from an Aventinus Eisbock, if that can be done, rather than using a good old WLP380. Their Kelheim yeast strain is unique by virtue of having been cultured at the brewery there for centuries. Another thing they do is ferment in an open tank while I fermented under pressure of about 9psi. But the yeast is the big prize. In theory there should be no other way to get the exact right taste anyway, since yeast is such a strong influence on taste - but still, in the glass I notice the similarity in a big way. It isn't too far off as clones go.

You'll need to give it lots of gas to get the right effervescent mouthfeel, look it up on a gas volume chart for your temp. Expect pressures up to double what you might usually use. I'm somewhere over 15psi and it should probably be a little higher than that. If you're bottling, check for an expected increase from your usual priming sugar mass. So it goes with wheat beers, especially big ones. And this one is big, as any Aventinus attempt must be - you will definitely feel the warmth.

Overall, I'm happy with this beer and how it turned out, and will brew this again sometime in an attempt to refine the recipe and do further honor to the inspirational Schneider family brewers.

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