For my first brew, I wanted to make a wiessbeer better known as hefeweizen so I could have the satisfaction of tasting my creation sooner. With wiessbeer the primary fermentation only takes 2-4 days at 68°-72°F and has a short aging period of 10-14 days before it is ready.
Edelwiess beer, I was happy to discover was produced in Chicago in the 1860′s by Schoenhofen Brewing Co on the near south side (East Pilsen) at Canalport Ave and 18th Street. I will try to do more research into the Edelwiess that was created in Chicago pre / post-prohibition that eventually moved to South Bend, IN as part of Drewery’s Ltd and re-introduced in 1972.
Edelweiss Recipe* – makes one gallon
- 1lb – Weyermann Pale Wheat
- 1/2lb – Weyermann Floor Malted Bohemian Pilsner Malt
- 1/2lb – German Munich Malt
- 1oz – Centennial hops
- 1/2oz – Amarillo hops
- 1/4 packet – 2.5oz – Safale WB-06 Yeast
*modified from Brooklyn Brew Shop’s Beer Making Book
MASH: bring 2 quarts of water to 160°F add malts and stir gently, should reduce to 150° within a minute, turn off heat. Stir every 10 minutes and check temperature is between 144° and 152°. After 60 minutes increase to 170° and turn off heat. SPARAGE: Strain grains through a fine mesh, pour 1 gal of 170° water over grains, recirculate sparage through the liquid. BOIL: Bring liquid to a boil, add half Centennial Hops after 30 minutes add other half of Centennial Hops, add Amarillo Hops for final 2 minutes and place in ice bath until liquid reaches 70°. FERMENT…