Schneider Organic Wiesen Edel-Weisse

[cannondale]

I tried this one last night and loved it. Naturally the next thought was, I need to brew this and get it on tap asap. This would be my starting point based on the info I could gather, and my own experience. Any input is appreciated.

Malt Bill:
62.5% German Wheat Malt
25% German Pilsner Malt
12.5% German Munich Malt

This should give:
-the slightly sweet, malty body
-an SRM around 6 (which is what I eyeballed it at)
-an OG ~1.066, FG of ~1.017 (assuming 75% efficiency/75% attenuation) and therefore ~6.2% abv

Hops:
25.5 IBU German Magnum (60)
4.2 IBU Cascade (10)

This should give:
-a BU/OG of ~0.45 (IBU=30) which is a little above the upper end for hefeweizen, which is roughly as I perceived it
-not sure about this cascade addition (~o.5 oz. @ 10 min.)..the beauty of this one is how well integrated the cascade flavour/aroma is...so perhaps less or earlier?

Boil Time: 60 min.

Mash:
20 min. @ 122°F
45-60 min. @ 152°F

Yeast:
I suppose harvest from bottle would be best...but if not then Wyeast 3068 would be suitable?

Fermentation:
10-14 days @ 68°F in primary, then keg condition.

[Derek]

I haven't brewed any wheats, so I've got no idea what proportion the wheat would be. Is that Light Munich (I) or Dark Munich (II)?

Let us know how it goes, I've been thinking of doing something similar as well!

[cannondale]

That would be the dark munich malt (~10°L) to get you to an SRM of ~6.

I will report back on the results.

[viggo]

62% is a little high for wheat proportions although not overly so. I believe most weissbiers are in the 50%ish range.