BrewBlog: Weizenbock
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: November 25, 2012
Yield: 5.25 gallons
Reference
Color (SRM/EBC):
8.6/17
Bitterness (Calc): 16.9 IBU (Tinseth)
BU/GU: 0.21
Calories: 268 (12 ounces)
Conditioning: Keg
ABV: 9.1%
ABW: 7.1%
Batch No: 90
OG: 1.082
OG (Plato): 19.78° P
Target OG: 1.085
Reading 1: 1.030  (3 days)
Reading 2: 1.018  (7 days)
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.020
Real Extract: 6.5° P
App. Atten.: 81.9%
Real Atten.: 67.1%
General Information
Method: All Grain
Comments

Overshot both rests: 135F->137F and 157F->159F.  Cooled with some ice and cool water into the main mash to attempt to bring the temperature down.

The decoction was performed with a fairly hard boil in an attempt to add some complexity.  

-16B at the start of the boil (1.062)
-Pitched at 66F
-evidence of fermentation at 8 hours
-Krausen forming at 18 hours
-Temperature climbed to 70F by 32 hours

Day 3:
Gravity at ~1.030 and the temperature is down from a max of 70F to 67F.  Fermentation is slowing significantly.

Next time:
-Add some CaraMunich

-Boil the decoction longer

-Split the Munich into half light and half dark

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: German Wheat
Manufacturer: Wyeast
Product ID: 3333
Type: Wheat
Flocculation: High
Attenuation: 73%
Temperature Range: 63–75°F
Amount: 2000 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

Mash in with 5 gallons of water at 146F to hit a mash temp of 135F.  Rest 15 minutes and draw off 2 gallons of mash to boil.  Boil the decoction for 30 minutes and return to the main mash to hit 157F.  Rest 30 minutes.  Mash out with 2 gallons of boiling water.  Rest 15 minutes and drain the tun.  Sparge with an additional 2.25 gallons of water at 170F.

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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