Question: The Schnell Brewery produced what kind of beer that is a large proportion of wheat relative to the amount of malted barley?

Context paragraphs:
Wheat beer: Wheat beer is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley.  The two main varieties are Weissbier and Witbier; minor types include Lambic, Berliner Weisse and Gose.

Malted milk: Malted milk is a powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk.

List of whisky brands: This is a list of whisky brands arranged by country of origin and style.  Whisky (or whiskey) is a type of distilled alcoholic beverage made from fermented grain mash.  Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn.  Whisky is typically aged in wooden casks, made generally of charred white oak.

Beer in Slovakia: Beer in Slovakia (Slovak: "pivo" ) has been produced and consumed at least since the 15th century.  Together with the neighbouring Czech Republic, with whom it has a shared and intertwined history, Slovakia has a number of breweries and a rich beer culture.  Brews in Slovakia usually range between 3.8 and 5.0% alcohol content, and are traditionally classified by their density, or specific gravity using the Plato scale.  This is the amount of dissolved solids before fermentation, and tells roughly how much fermentable material (usually malted barley) was used and hints at what the alcohol content might be.  Common measurements of 10° or 12° would be equivalent to 1040 or 1048 in the English "original gravity" scale.  A common misconception is that this is a measure of the colour of the beer.

Grain whisky: Grain whisky ordinarily refers to any whisky made, at least in part, from grains other than malted barley, such as whisky made using maize (corn), wheat or rye.  Grain whiskies may also contain some malted barley (and are required to if produced in Ireland or Scotland.)  Whisky made from only malted barley is generally called malt whisky rather than grain whisky.  Most American and Canadian whiskies are grain whiskies.

Berliner Weisse: Berliner Weisse (German: Berliner Weiße) is a cloudy, sour beer of around 3% alcohol by volume.  It is a regional variation on the white beer style from Northern Germany, dating back to at least the 16th century.  It can be made from combinations of malted barley and wheat, with the stipulation that the malts are kilned at very low temperatures to minimise colour formation.  The fermentation takes place with a mixture of yeast and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of Berlin Weissbier.

Beer: Beer is the oldest and most widely consumed alcoholic drink in the world, and the third most popular drink overall after water and tea.  Beer is brewed from cereal grains — most commonly from malted barley, though wheat, maize (corn), and rice are also used.  During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.  Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent.  Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops.  In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.

Adjuncts: Adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley), often with the intention of cutting costs, but sometimes to create an additional feature, such as better foam retention, flavours or nutritional value or additives.  Both solid and liquid adjuncts are commonly used.

Mashing: In brewing and distilling, mashing is the process of combining a mix of grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture.  Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.  There are two main methods—infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature.  Mashing involves pauses at certain temperatures (notably 45 - ), and takes place in a "mash tun"—an insulated brewing vessel with a false bottom.  The end product of mashing is called a "mash".

Schnell Brewery: Schnell Brewery (1864–1872), owned by George Schnell, was located in the Dupont Circle neighborhood on 20th Street between M and N Streets, Northwest.  It was purchased by Christian Heurich and Paul Rutter in 1872 and served as the first location of the Christian Heurich Brewing Company.  The Schnell brewery produced Weißbier in small quantities during its operation.  When the brewery was purchased by Heurich and Ritter, George Schnell was sick and the brewery was operated by his wife, one of the early female brewers in Washington DC.

Supporting paragraphs: Schnell Brewery Wheat beer
Answer: Wheat beer