Winterschlaf Weizen

BIG Weizenbock. Rich, sweat and smooth wheat beer. Great Banana and malty aroma. Dark fruit and chocolate notes. Smooth for a high gravity beer.

Brewer: Prez. Dan C.A.R.P. Brewers Email: -
URL: http://Carpbrewers.org
Beer: Winterschlaf Weizen Style: Weizenbock
Type: All grain Size: 5 gallons
Color:
104 HCU (~36 SRM)
Bitterness: 35 IBU
OG: 1.093 FG: 1.012
Alcohol: 10.5% v/v (8.2% w/w)
Water: Fiber filter tap water Ph. 7
Grain: 4 lb. German Pilsner
2 lb. German Munich
1 lb. Dextrine malt (Cara-Pils)
8 oz. Belgian Special B
1 lb. American chocolate
1 lb. Flaked wheat
1 lb. Honey malt
5 lb. Wheat malt
Mash: 75% efficiency
Mash grains at 152° (strike water 165°) for 90 min.
sparg with 170° water


Boil: 60 minutes SG 1.072 6.5 gallons
1 lb. Belgian candi sugar
At 30 min. add whirflock or Irish moss.
Hops: 2 oz. Hallertauer Mittelfruh (5% AA, 60 min.)
1 oz. Hallertauer Mittelfruh (5% AA, 15 min.)
.5 oz. Hallertauer Mittelfruh (aroma)
Yeast: Wyeast 3068 ( weihenstephean weizen) Make a starter for this big bad boy. Aerate as much as you can.
Log: Pitch yeast when wort cools to 72°
When rapid fermentation begins (2-3 day)Drop fermentaion
temp to 68°-70°. Ferment for 2 weeks. Rack to secondary
cool to 62°to 66°

Carbonation: 3.7 volumes Keg: 25.2 psi @ 40°F
If bottling use 1 1/4 dry wheat malt extract. bottle cindition for 3-4 weeks at 68° put in frig another 3 weeks serve at 50°
If kegging purge keg with CO2. Rack beer and purge head space agin with CO2. Set CO2 at 25.2 PSI cradle keg in seasaw motion (top to bottom) for 1 min. Put keg in frig for 3 weeks. After 5 days of keg being in frig tap of some yeast laying at bottom of keg. Tap off a pint before serving. serve at 50°
Tasting: Big banana and malt aroma. slightly sweat. Lite chocolate character. Medium-full body. Creamy and slightly alcoholic. A big rich wheat beer. Perfect for a pre-hibernation celebration.

Recipe posted 08/06/09.