![\"Open](\"https:\/\/kfi.jpm.mybluehost.me\/blog\/wp-content\/uploads\/2023\/10\/20231027-schneider.jpg\")
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Today’s recipe for Learn to Homebrew Day<\/a> comes from “For the Love of Hops.”<\/a> I picked it to remind readers that IPAs are not the only beers that may showcase hops. An added bonus is that I get to include a photo of open fermentation at G. Schneider & Sohn in Kelheim, Germany.<\/p>\n When Schneider released Mein Nelson Sauvin in 2011, brewmaster Hans-Peter Drexel called it the culmination of more than 10 years of brewing experiences.<\/p>\n \u201cI had a crucial experience in the year 2000 when I visited the U.S. for the first time. I found pale ales and IPAs with funky and refreshing notes of citrus and grapefruit,\u201d he said. American brewers explained Cascade hops contributed those aroma and flavors, and shortly thereafter Drexler began experiments using imported Cascade hops and Schneider\u2019s yeast.<\/p>\n He remembered a story brewery owner Georg Schneider VI (who, like his ancestors, is a diploma brewer) told about a special Oktoberfest wheat beer style brewed with a large amount of hops at the Schneider Weisse brewery between 1920 and 1930. The story was, they brewed it at the end of the wheat beer brewing season in April or May. To keep the beer in good condition and safe from infection they used all the hops that remained in their cellars. That beer was called Wiesen Edel Weisse.<\/p>\n Drexler\u2019s experiments with Cascade culminated in Georg Schneider\u2019s Wiesen Edel Weisse, a new version of the wheat beer of the 1920s, with 14 \u00b0P, 6.2% ABV, and between 25 and 30 IBU. He described it as \u201ca small revolution on the wheat beer market,\u201d because it had about twice as many bitterness units as any other wheat beer.<\/p>\n \u201cThe second step of inspiration happened few years later in 2007 \u2026 (when) Garrett Oliver from the Brooklyn Brewery and I launched Hopfenweisse,\u201d he said. \u201cI am sure it was definitely the first dry-hopped wheat beer in Germany, with 40 to 50 IBU.\u201d They used Saphir, at the time quite new, for dry hopping. <\/p>\n Drexler next tweaked the recipes for two standards at Schneider. \u201cThe idea was to get more freshness and drinkability to these beers. They should taste funky and balanced. It is not only the hops which works in that way. The malty character and the spiciness or fruitiness show the direction to a balanced and funky taste.\u201d <\/p>\n He replaced Hallertau Tradition and Magnum in Blonde Weisse with 100 percent Saphir and added a bit of Cascade (late hop addition) to Kristall. \u201cThe results were amazing,\u201d he said.<\/p>\n That set the stage for Mein Nelson Sauvin. \u201cThe idea was to build a bridge from characteristic traditional wheat beer flavors to the wine aroma. (For that) I found Nelson Sauvin hops from New Zealand and yeast from Belgium combined with local wheat and barley malt,\u201d he said. It was the first time Schneider used any yeast other than its own. <\/p>\n \u201cIn Germany we have a saying: Tradition does not mean keeping the ashes but carrying on the fire,\u201d Drexler said. \u201cIn that sense hops could help to continue the Bavarian tradition of brewing wheat beer.\u201d<\/p>\n Previously: A wit beer recipe<\/a> ~ A Belgian-style dubbel recipe<\/a><\/p>\n Mein Nelson Sauvin<\/strong><\/p>\n Original gravity:<\/strong> 1.069 (16.8 \u00b0P) Grain bill:<\/strong> Mashing:<\/strong> Hops:<\/strong> Boiling:<\/strong> 60 minutes<\/p>\n Yeast:<\/strong> 3 L\/hL Schneider yeast from propagation tank. 0.5 L\/hL Belgian yeast<\/p>\n Fermentation:<\/strong> 7 days, beginning at 16\u00b0C (61\u00b0F), allow to rise to 22\u00b0C (72\u00b0F), reduce to 12\u00b0C (54\u00b0 F)<\/p>\n Bottling: Refermentation in the bottle, using speise (unfermented wort). 3.3 volumes CO2<\/sub> (6.5 g\/L)<\/p>\n","protected":false},"excerpt":{"rendered":" Today’s recipe for Learn to Homebrew Day comes from “For the Love of Hops.” I picked it to remind readers that IPAs are not the only beers that may showcase hops. An added bonus is that I get to include a photo of open fermentation at G. Schneider & Sohn in Kelheim, Germany. When Schneider … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[17,701],"tags":[],"class_list":["post-17889","post","type-post","status-publish","format-standard","hentry","category-beers-of-conviction","category-local-indigenous"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4wTn-4Ex","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/17889","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/comments?post=17889"}],"version-history":[{"count":5,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/17889\/revisions"}],"predecessor-version":[{"id":17896,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/17889\/revisions\/17896"}],"wp:attachment":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/media?parent=17889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/categories?post=17889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/tags?post=17889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFinal gravity:<\/strong> 1.013 (3.3 \u00b0P)
\nIBU:<\/strong> 29
\nABV:<\/strong> 7.3%<\/p>\n
\n60% \tlocal variety Hermann (6 EBC) wheat malt
\n20% \tlocal variety Marthe (6 EBC) barley malt
\n20% \tUrmalz (Munich-style 25 EBC) barley malt<\/p>\n
\nOne decoction, targeting high attenuation<\/p>\n
\nHallertau Tradition, 50 minutes (8 IBU)
\nNelson Sauvin, 15 minutes (15 IBU)
\nNelson Sauvin, 0 minutes (6 IBU)<\/p>\n