The Wobblybock

The idea (and the name) come from a smoked dunkelweizen recipe that's been floating
around the Australian homebrewing scene for a while. That one was called the Wobbly Boot.

Brewer:	Stuart Grant		Email:	grants@netspace.net.au
Beer:	The Wobblybock		Style:	Weizenbock (Smoked)
Type:	All grain		Size:	20 liters
Color:	5 HCU (~5 SRM)		Bitterness:	19 IBU
OG:	1.072		FG:	1.016
Alcohol:	7.2% v/v (5.7% w/w)
Water:	Added 1.5tsp CaCl2 each to mash and sparge water.
Grain:	2kg Australian Wheat malt 1kg Australian Pilsner malt 1kg German smoked malt 1kg coarse ground semolina 200g German melanoidin malt
Mash:	87% efficiency
	-- Mash in with 2L/kg at 51ºC for 60min rest at 41-44ºC. -- Infuse with another 1L/kg boiling water for 10min rest at 50-53ºC. -- Pull 1/3 thick decoction and raise to 70-71ºC, hold 10min. -- Bring decoction to the boil and boil for 20min. -- Add back to mash and stabilise temp at 63-66ºC for 60min. -- I needed 8 cups rice hulls in order to sparge effectively.
Boil:	110 minutes	SG 1.054	26.5 liters
	-- added 1/2 tsp Wyeast nutrient.
Hops:	30g Tettnanger (4.2% AA, 50 min.)
Yeast:	Slurry from 2.0L starter of Wyeast 3068, 3rd generation.
Carbonation:	Use approx 1.75L reserved original wort for priming.

Recipe posted 11/19/04.