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Joe's Winter Weizenbock

For a Warmer Winter Wheat Wish

Brewer: Buzzerj Email: buzzerj@yahoo.com
Beer: Joe's Winter Weizenbock Style: Weizenbock
Type: Partial mash Size: 5 gallons
Color:
25 HCU (~14 SRM)
Bitterness: 15 IBU
OG: 1.073 FG: 1.018
Alcohol: 7.1% v/v (5.6% w/w)
Water: Use purchased water.
Grain: 8 oz. American Crystal 40L
4 oz. Belgian Special B
1 lb. 12 oz. Weyermann Pale Wheat Malt
1 lb. 8 oz. German Dark Munich Malt
Mash: 75% efficiency
Mash in a mesh bag in 5 quarts of water for 60 minutes.
(165°F is the strike temperature and 152°F is the preferred
mash temperature). Move bag to boil pot with 15 quarts of
172°F water for 10 minutes. Remove and drain bag. Combine
wort from the two pots and bring the approximate 5 gallons to a boil.
Boil: 90 minutes SG 1.073 5 gallons
3.15 lb. Liquid Light Malt Extract
3.15 lb. Wheat Liquid Malt Extract
8 oz. Wheat Dry Malt Extract
Irish Moss added with 15 minutes left in the boil.
Hops: 1.0 oz. Hallertauer Hersbrucker (4.25% AA, 60 min.)
0.5 oz. Hallertauer Hersbrucker (4.25% AA, 15 min.)
Yeast: Wyeast 3333 German Wheat Yeast
Log: Ferment for 7 days at 62°F.
Transfer to a secondary and ferment for 7 days at 62°F.
Carbonation: Bottle with 1 1/4 cup Wheat Dry Malt Extract boiled
in 2 cups water.

Recipe posted 12/31/12.