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Weizenbock
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 18, 2024
| Style: |
Weizenbock |
| 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% |
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| 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% |
|
| 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. |
| 4.00 pounds |
German Light Munich Malt |
24.2% of grist |
| 4.00 pounds |
German Wheat Malt Dark |
24.2% of grist |
| 4.00 pounds |
Weyermann Pale Wheat Malt |
24.2% of grist |
| 4.00 pounds |
German Dark Munich Malt |
24.2% of grist |
| 0.50 pounds |
Weyermann CaraMunich Malt II |
3% of grist |
| 16.50 pounds |
Total Grain Weight |
100% of grist |
| 1/2 tsp. |
Yeast Nutrient @ 10 minutes |
|
| 0.65 ounces |
Northern Brewer 10% Pellets @ 60 minutes
Type: Bittering
Use: First Wort |
6.5 AAUs |
| 0.65 ounces |
Total Hop Weight |
6.5 AAUs |
| Total Boil Time: |
60 minutes |
| Name: |
German Wheat |
| Manufacturer: |
Wyeast |
| Product ID: |
3333 |
| Type: |
Wheat |
| Flocculation: |
High |
| Attenuation: |
73% |
| Temperature Range: |
63–75°F |
| Amount: |
2000 ml |
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. |
Weizenbock
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
5.5 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
5.7 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6.7 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
60 |
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| Original Gravity: |
1.088 / 21.1° P |
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