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Aventinus Weizenbock

A reasonable attempt to clone Aventinus Weizenbock

Brewer: Buzzerj Email: buzzerj@yahoo.com
Beer: Aventinus Weizenbock Style: Weizenbock
Type: Partial mash Size: 5 gallons
Color:
23 HCU (~13 SRM)
Bitterness: 18 IBU
OG: 1.081 FG: 1.018
Alcohol: 8.1% v/v (6.4% w/w)
Water: Use purchased water
Grain: 1 lb. 6 oz. German Pilsner
1 lb. 6 oz. Weyermann Dark Wheat Malt
8 oz. German Dark Munich
1 lb. 6 oz. Weyermann CaraMunich III
Mash: 75% efficiency
Mash in 5.5 quarts of water (1.16 lbs. malt per quart) at 150°F for
90 minutes. Brew in a bag. Mash out in 170°F water for 10 minutes.
Boil: 60 minutes SG 1.081 5 gallons
1 lb. 4 oz. Muntons Wheat Dry Malt Extract
6 lb. Wheat Liquid Malt Extract
Irish Moss added at 15 minutes left in the boil. Add Dry Malt Extract
prior to boil and Liquid Malt Extract at flameout. If you can bump up the
pre-boil volume to 5.75 gallons and increase the boil time to 90 minutes
(keep the hop additions the same) that would help to reduce DMS.
Hops: 1.5 oz. Hallertauer Hersbrucker (4% AA, 60 min.)
0.5 oz. Hallertauer Hersbrucker (4% AA, 15 min.)
Yeast: Wyeast 3333 German Wheat Yeast
Log: Ferment at 62°F for 7 days and transfer to secondary.
Ferment at 62°F for seven more days.
Carbonation: Bottle using 1 1/4 cups Munton's Wheat Dry Malt Extract boiled
in 2 cups of water.

Recipe posted 02/17/13.