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Weizenbock
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 3, 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% |
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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. |
Copied from previous batch, brewed on 10-27-2007 (batch 43) |
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 |
1.00 ounces |
Northern Brewer 6.6% Pellets @ 60 minutes Type: Bittering Use: Boil |
6.6 AAUs |
1.00 ounces |
Total Hop Weight |
6.6 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: |
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: |
6060 |
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Original Gravity: |
1.088 / 21.1° P |
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