BrewBlog: Wizenbock
Specifics
General Information
Method: All Grain

-Fermentation started quickly.  Pitched at 66F.  Free rise to 69F over 3 days.  Persistent krausen that won't fall when shaken.

Comments

-Thin body - mash higher next time, with special attention to the decoction rest temp.
-Kris says to add some CaraMunich for complexity
-More carbonation

-Thin body - mash higher next time, with special attention to the decoction rest temp.

-Kris says to add some CaraMunich for complexity

-More carbonation

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Weihenstephan Weizen
Manufacturer: Wyeast
Product ID: 3068
Type: Wheat
Flocculation: Low
Attenuation: 75%
Temperature Range: 64–75°F
Amount: 125 ml
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

-Decoction steps include a rest at 152-158F for 20 minutes before boiling except for the mash out step.
-No pH buffer in mash
-Required from mash: 5gal @ 20.3B = 101.6B-gal
-First runnings: 4.25g @ 19.2B = 81.6B-gal
-First sparge (total): 6.4gal @ 16.2B = 103.7B-gal

-Decoction steps include a rest at 152-158F for 20 minutes before boiling except for the mash out step.

-No pH buffer in mash

-Required from mash: 5gal @ 20.3B = 101.6B-gal

-First runnings: 4.25g @ 19.2B = 81.6B-gal

-First sparge (total): 6.4gal @ 16.2B = 103.7B-gal

Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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