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Weizenbock

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 23, 2024

Specifics
Style: Weizenbock
Brewer: Dustin Zastera
Brew Date: November 25, 2012
Yield: 5.25 gallons
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%
BJCP Style Info: Weizenbock
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.
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
Malts and Grains
7.00 pounds German Light Munich Malt 43.8% of grist
4.50 pounds German Wheat Malt Dark 28.1% of grist
4.50 pounds Weyermann Pale Wheat Malt 28.1% of grist
16.00 pounds Total Grain Weight 100% of grist
Hops
0.62 ounces Northern Brewer 10.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		6.6 AAUs
0.30 ounces Sterling 10% Pellets @ 2 minutes
Type: Aroma
Use: Aroma 		3 AAUs
0.92 ounces Total Hop Weight 9.6 AAUs
Boil
Total Boil Time: 90 minutes
Yeast
Name: German Wheat
Manufacturer: Wyeast
Product ID: 3333
Type: Wheat
Flocculation: High
Attenuation: 73%
Temperature Range: 63–75°F
Amount: 2000 ml
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.

Weizenbock
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 5.3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.2  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.6  
Post-Boil Amount: 5.25  
Boil Time: 90  
Original Gravity: 1.082 / 19.8° P  
     
     
     
     
Brew Day Notes
 

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