From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 2, 2024
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| O.G.: | 1.064 - 1.090 |
| F.G.: | 1.015 - 1.022 |
| ABV: | 6.5 - 8.0% |
| Bitterness: | 15 - 30 IBUs |
| Color: | 12 - 25 SRM |
| Info: | 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. |
| Method: | All Grain |
-Fermentation started quickly. Pitched at 66F. Free rise to 69F over 3 days. Persistent krausen that won't fall when shaken. |
-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 |
| 4.50 pounds | Weyermann Pale Wheat Malt | 27.9% of grist |
| 4.50 pounds | German Wheat Malt Dark | 27.9% of grist |
| 7.00 pounds | German Light Munich Malt | 43.4% of grist |
| 0.13 pounds | German Carafa I | 0.8% of grist |
| 16.13 pounds | Total Grain Weight | 100% of grist |
| 0.75 ounces |
Northern Brewer 6.6% Pellets @ 60 minutes Type: Bittering Use: Boil |
5 AAUs |
| 0.75 ounces | Total Hop Weight | 5 AAUs |
| Total Boil Time: | 60 minutes |
| Name: | Weihenstephan Weizen |
| Manufacturer: | Wyeast |
| Product ID: | 3068 |
| Type: | Wheat |
| Flocculation: | Low |
| Attenuation: | 75% |
| Temperature Range: | 64–75°F |
| Amount: | 125 ml |
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: Prepared by GWMAP |
-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 |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 5.4 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 4.6 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.079 / 19.1° P | |