Siebte Flasche

ABV: 5.40%

IBU: 14

SRM: 9

OG: 1.052 (12.8° P)

FG: 1.011 (2.6° P)

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Yield: 5 gallons (18.9 L)

The following beer recipe is featured in the November/December 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy Zymurgy editor-in-chief Dave Carpenter

As I worked my way through Kent Schultz’s vivid narrative of a September spent in the Hallertau, I was transported to the cozy biergartens and hop fields of southern Germany. I imagined the sun dropping a little lower into the sky every day as the heat of summer gave way to autumnal crispness. And when I learned that Georg conducted safety inspections at the G. Schneider & Sohn brewery in Kelheim, I found myself longing for a tall, vase-shaped glass of the Original.

This recipe is inspired by Schneider Weisse Tap 7 “Mein Original.” I would never presume to call this a clone, but it is a tribute to one of my favorite examples of one of my favorite beer styles. The technical details here are largely based on Stan Hieronymus’s interviews with brewmaster Hans-Peter Drexler in Brewing with Wheat, with a few adjustments here and there. I hope you like it.

I think the key to this beer is open fermentation. Yeasts, like humans, behave differently under pressure. An open fermenter lets the beer breathe and reduces carbon dioxide concentrations in the fermenting wort. It makes a difference in the flavor. If you maintain rigid sanitation throughout the process, an open fermenter needn’t worry you. I ferment in plastic buckets, so I loosely place the sanitized lid on top to keep airborne cat hair from falling in. When the beer hits final gravity, I close and seal the lid, add an airlock, and let it sit until I have time to bottle. There’s no need to secondary this beer, and it’s best when it’s fresh.

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Brewed 5 times

Yield: 5 gallons (18.9 L)

The following beer recipe is featured in the November/December 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy Zymurgy editor-in-chief Dave Carpenter

As I worked my way through Kent Schultz’s vivid narrative of a September spent in the Hallertau, I was transported to the cozy biergartens and hop fields of southern Germany. I imagined the sun dropping a little lower into the sky every day as the heat of summer gave way to autumnal crispness. And when I learned that Georg conducted safety inspections at the G. Schneider & Sohn brewery in Kelheim, I found myself longing for a tall, vase-shaped glass of the Original.

This recipe is inspired by Schneider Weisse Tap 7 “Mein Original.” I would never presume to call this a clone, but it is a tribute to one of my favorite examples of one of my favorite beer styles. The technical details here are largely based on Stan Hieronymus’s interviews with brewmaster Hans-Peter Drexler in Brewing with Wheat, with a few adjustments here and there. I hope you like it.

I think the key to this beer is open fermentation. Yeasts, like humans, behave differently under pressure. An open fermenter lets the beer breathe and reduces carbon dioxide concentrations in the fermenting wort. It makes a difference in the flavor. If you maintain rigid sanitation throughout the process, an open fermenter needn’t worry you. I ferment in plastic buckets, so I loosely place the sanitized lid on top to keep airborne cat hair from falling in. When the beer hits final gravity, I close and seal the lid, add an airlock, and let it sit until I have time to bottle. There’s no need to secondary this beer, and it’s best when it’s fresh.

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