Which Wheat?

First Weizenbock.

Brewer: Herb G. Email: -
Beer: Which Wheat? Style: Weizenbock
Type: All grain Size: 6.5 gallons
Color:
30 HCU (~15 SRM)
Bitterness: 19 IBU
OG: 1.083 FG: 1.016
Alcohol: 8.6% v/v (6.7% w/w)
Water: Use 5 Star pH adjuster (5.2).
Grain: 7 lb. American 2-row
15 lb. Wheat malt
2 lb. Belgian CaraMunich 3
Mash: 60% efficiency
Mash at 152°F for 60 mins. or until iodine indicates starch conversion. Use 30 qts. of 175°F water for 1.25 qts./lb.
Mash out at 170°F for 20 mins. Batch sparge. Mash volume=9.5 gals.
Boil: 60 minutes SG 1.067 8.0 gallons
2 lbs. of the wheat used was toasted for 45 mins. at 300°F.
Hops: 1.25 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
1 oz. Hallertauer (4.25% AA, 15 min.)
1 oz. Hallertauer (aroma)
Yeast: 3638 Wyeast Pitchable Yeast - Bavarian Wheat (variant of #3056) used in a 1 gal starter.
Carbonation: 4.5 volumes Keg: 33.7 psi @ 40°F

Recipe posted 07/24/04.