Stoopsitters Brewing BrewBlog > Recipes

Recipe: Weizenbock

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.

Contributor:

Dustin Zastera

Yield:

5 gallons

Color (SRM/EBC):

13.6/26.8

Bitterness (Calc):

16.3 IBU (Tinseth)

BU/GU:

0.19

Calories:

292 (12 ounces)

ABV:

8.8%

ABW:

6.9%

OG:	1.088
OG (Plato):	21.12° P
FG:	1.022
FG (Plato):	5.58° P
Real Extract:	8.39° P
App. Atten.:	73.6%
Real Atten.:	60.3%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

4.00 pounds

German Light Munich Malt

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

24.2% of grist

4.00 pounds

German Wheat Malt Dark

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

24.2% of grist

4.00 pounds

Weyermann Pale Wheat Malt

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

24.2% of grist

4.00 pounds

German Dark Munich Malt

Color (L):	8-10 °L
Info/Use:	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

24.2% of grist

0.50 pounds

Weyermann CaraMunich Malt II

Color (L):	42-50 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.

3% of grist

16.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	16.5 pounds
Grain Absorbtion:	3.5 gallons
Total Water Needed:	11.2 gallons	6.7 gallons (runoff) + 3.5 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	5.5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.7 gallons	11.2 gallons (total water) – 5.5 gallons (mash water)

)

100% of grist

Hops

1.00 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

6.6 AAUs

1.00 ounces

Total Hop Weight

6.6 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:	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.

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.

Notes

Copied from previous batch, brewed on 10-27-2007 (batch 43)

Copied from previous batch, brewed on 10-27-2007 (batch 43)

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