Aventinus Wheat-Doppelbock

[dunleav1]

Aroma: Warm/spicy chocolate and banana maybe clove - yeasty hefe tones- it smells nice theres some alcohol here
Appearance: Dark ruby to red with a nice big white head which fades to a thin head with time.
Mouthfeel: Smooth as silk
Taste: Chocolate, caramel, plums, raisins, lots of flavor.
I could drink this all day, well at least until I ran out.

A fantastic ale rendition of a doppelbock.

Seems like a good recipe for Can You Brew It.

[Pharmbrewer]

Seems like a good recipe for Can You Brew It.

+1000 on that one, I love this beer.

How cool would it be to hear an interview with schneider weisse. That would really put the international crew to the test.

[Dirk McLargeHuge]

Seems like a good recipe for Can You Brew It.

+1000 on that one, I love this beer.

How cool would it be to hear an interview with schneider weisse. That would really put the international crew to the test.

I wonder if they could make Dan Gordan the field correspondent?

[dontblake]

A fantastic ale rendition of a doppelbock.

More appropriately a Weizenbock.
http://www.bjcp.org/2008styles/style15.php#1c

I'd still love to see this on CYBI. I'll be giving this style a go within the next month - got a 5-gallon hefeweizen 'yeast starter' bubbling away.

[dunleav1]

A fantastic ale rendition of a doppelbock.

More appropriately a Weizenbock.
http://www.bjcp.org/2008styles/style15.php#1c

I'd still love to see this on CYBI. I'll be giving this style a go within the next month - got a 5-gallon hefeweizen 'yeast starter' bubbling away.

I just called it what they did on the label - Wheat Doppelbock.

I really don't think Schneider-Weisse gives a shit about BJCP styles since the beer was created over a 100 years ago.

[dunleav1]

Seems like a good recipe for Can You Brew It.

+1000 on that one, I love this beer.

How cool would it be to hear an interview with schneider weisse. That would really put the international crew to the test.

I wonder if they could make Dan Gordan the field correspondent?

Funny, I made that Dan comment in my CYB request...

[JohnF]

Aventinus is called weizenstarkbier in the German packaging/marketing.

Oddly the only German beers I have seen called "weizenbock" were pale (Vitus and the Ayinger one).

The BJCP and US craft brewers uniformly apply weizenbock to a dark beer.

Not that it matters, weizenbock and weizenstarkbier mean exactly the same thing.

In terms of German legal bier taxonomy, Aventinus is clearly a doppelbock with a gravity of 18.5.

[mediumsk]

Stan's Brewing with Wheat has alot of info on how to brew Aventinus as well as a recipe by percentage per the brewmaster. I haven't brewed the recipe but just from looking at the percentages, it seems a bit off, Aventinus has so many more sweet plummy port like notes than this malt bill would seemingly supply.

1.076
8.2%
ADF 82%
IBU 16

Pilsener, Wheat, chocolate

Magnums, and Hallertau

yeast is pitched at 61 and rises to 71-73 degrees