BrewBlog: Weizenbock
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: November 9, 2013
Yield: 5 gallons
Reference
Color (SRM/EBC):
13.6/26.8
Bitterness (Calc): 16.3 IBU (Tinseth)
BU/GU: 0.19
Calories: 292 (12 ounces)
Conditioning: Bottles
ABV: 8.8%
ABW: 6.9%
Bottling ABV: 9.3%
Batch No: 103
OG: 1.088
OG (Plato): 21.12° P
Target OG: 1.088
Reading 2: 1.023  (10 days)
FG: 1.022
FG (Plato): 5.58° P
Target FG: 1.022
Real Extract: 8.39° P
App. Atten.: 73.6%
Real Atten.: 60.3%
General Information
Method: All Grain
Comments

Hit all of the mash numbers.  It started a bit thin-looking at the 111F rest, but became more normal as the mash proceeded.

 Used yeast from previous batch, restored over the last week.

Airlock activity at 4 hours.

==========

11/10/13 - Large krausen present at 20 hours.  It doesn't look like it will blow out, but there is certainly a vigorous ferment going on.  Indicated temperature is 68F, room temperature at 66F.

==========

11/11/13 - Krausen starting to subside.  Fermentation still vigorous.  Indicated temperature 68F.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
4.00 pounds 24.2% of grist
4.00 pounds 24.2% of grist
4.00 pounds 24.2% of grist
4.00 pounds 24.2% of grist
0.50 pounds 3% of grist
16.50 pounds 100% of grist
Non-Fermentables
1/2 tsp. Yeast Nutrient @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 60 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
Procedure

Infuse with 5 gallons at 118F to hit a rest of 111F (grain@62F).  Take 1.6 gallons at 30 minutes for the first decoction.  Return to the mash after boiling for 15 minutes to make the mash 135F.  Rest 45 minutes, then draw 2 gallons for the second decoction.  Boil and return to the main mash to reach 157F.  Rest 45 minutes.  Mash out with 2 gallons boiling water to reach a mash temp of 170F.

Drain tun for the first sparge.  The second sparge will require 2.25 gallons at 170F.

Tasting Reviews
1 Review Submit a Review Refresh Page
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
print logprint default Output to Beer XML
Dustin's BrewBlogs
All Club BrewBlogs
Gout Stout (2016) Dec 30, 2016
Belgian Pale Ale Dec 20, 2016
California Common Dec 19, 2016
NB Dead Ringer Nov 12, 2016
Hefeweizen Nov 12, 2016
NB Oktoberfest Jul 28, 2016
Pils May 15, 2016
Grand Cru Feb 21, 2016
<< <  More  [1] 2 3 4 5 > >>
Dustin's Brew Status