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BrewBlog: Wizenbock

Specifics

Style:

Category:	German Wheat and Rye Beer
Number:	15C

A strong, malty, fruity, wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock.

Commercial Examples: Schneider Aventinus, Schneider Aventinus Eisbock, Plank Bavarian Dunkler Weizenbock, Plank Bavarian Heller Weizenbock, AleSmith Weizenbock, Erdinger Pikantus, Mahr’s Der Weisse Bock, Victory Moonglow Weizenbock, High Point Ramstein Winter Wheat, Capital Weizen Doppelbock, Eisenbahn Vigorosa.

Brewer:

Dustin Zastera

Brew Date:

October 27, 2007

Yield:

5 gallons

Color (SRM/EBC):

16/31.5

Bitterness (Calc):

21.3 IBU (Tinseth)

BU/GU:

0.27

Calories:

257 (12 ounces)

ABV:

8.9%

ABW:

Batch No:	43
OG:	1.079
OG (Plato):	19.1° P
Target OG:	1.079
FG:	1.012
FG (Plato):	3.07° P
Real Extract:	5.97° P
App. Atten.:	83.9%
Real Atten.:	68.8%

General Information

Method:	All Grain

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

-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

Malts and Grains

4.50 pounds

Weyermann Pale Wheat Malt

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

27.9% of grist

4.50 pounds

German Wheat Malt Dark

Color (L):	6-8 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

27.9% of grist

7.00 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

43.4% of grist

0.13 pounds

German Carafa I

Color (L):	300-340 °L
Info/Use:	Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

0.8% of grist

16.13 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	16.1 pounds
Grain Absorbtion:	3.4 gallons
Total Water Needed:	9.9 gallons	6 gallons (runoff) + 3.4 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	5.4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.6 gallons	9.9 gallons (total water) – 5.4 gallons (mash water)

)

100% of grist

Hops

0.75 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

6.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil

5 AAUs

0.75 ounces

Total Hop Weight

5 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

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

-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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1 Review

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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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