Kevinator

This beer is my attempt (emphasis on attempt) at a Weizenbock/Doppelbock mix.

Brewer: River Rat Brewing Company Email: -
Beer: Kevinator Style: Weizenbock
Type: Extract w/grain Size: 5.25 gallons
Color:
36 HCU (~18 SRM)
Bitterness: 6 IBU
OG: 1.083 FG: 1.037
Alcohol: 6.0% v/v (4.7% w/w)
Grain: 1 lb. German Munich
8 oz. American crystal 60L
5 oz. American chocolate
8 oz. Flaked barley
Steep: Steep speciality grains in 1 1/2 gals. water for 20 min. @ 148-150°. Sparge with 1 gal. water @ 150°.
Boil: 60 minutes SG 1.175 2.5 gallons
4 lb. Light dry malt extract
3 lb. 3 oz. Wheat Liquid Extract
3 lb. Wheat DME
Add 8 oz. Malto-Dextrin at the beginning of boil. After 45 minutes add 1 tsp. Irish Moss.
Hops: 1 oz. Hallertauer (3.5% AA, 60 min.)
1 oz. Tettnanger (4.0% AA, 15 min.)
.5 oz. Hallertauer (aroma)
Yeast: White Labs Trappist Ale Yeast (#WLP500). You will need 2 vials - one for initial fermentation, and a second to be added 3 days before bottling.
Log: Yeast was pitched at 78°, and took 36 hours to begin fermenting. Primary fermentation carried out at between 76-80° (too high). Racked to secondary after 4 days in primary. Sat in secondary for 22 days, then was dry hopped with 1/2 oz. of Hallertauer. 2 days later the second vial of yeast was pitched. Bottled (and 1 gal. kegged) 3 days later with 5 oz. of priming sugar (2/3 normal amount in the kegs).
Tasting: Tasted pretty good! Most of my friends and family say this is my best one yet. I couldn't decide, quite frankly, if I wanted a Weizenbock or a Doppelbock, so I mixed ingredients. The yeast gave off a banana flavor because of the high fermentation temp, which I didn't really want. I wanted to have it highly carbonated like the Corsendonk, so I pitched the second vial a few days before bottling and it worked (much to my suprise!). All in all, a pretty good beer. Next time I think I'd ferment at a much lower temp, and add more malty grains. I haven't even begun to figure out how to hop properly, but I will work on it.

Recipe posted 12/24/02.