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I'll be (Weizen)Bock
Although not "named" at the time, this recipe took a first in category at the 4th Annual Dayton Beerfest - Best of Show at the 4th Annual Music City Brew, and moved on to the second round of the NHC 2000 where it promptly went no further (DRAT!). I am very, very pleased with this one, for obvious reasons!
| Brewer: | Cas Koralewski | Email: | caskor@worldnet.att.net | |||||
| Beer: | I'll be (Weizen)Bock | Style: | Weizenbock | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 14 IBU | |||||
| OG: | 1.074 | FG: | 1.012 | |||||
| Alcohol: | 8.0% v/v (6.3% w/w) | |||||||
| Grain: | 8 lb. German Pilsner 8 lb. Wheat malt 1 lb. German Munich 1 lb. Dextrine malt (Cara-Pils) 4 oz. British chocolate |
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| Mash: | 65% efficiency | |||||||
| Protein rest @ 130° for 30 minutes infused with 18 quarts @ 140° Saccharification @ 150° for 60 minutes infused with 10.8 quarts @ 205° Decoction & Mash-out boiled 14 quarts thick mash for 20 minutes added back to main mash for mash out of 15 minutes @ 168° Sparged to 7.5 gallons |
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| Boil: | 120 minutes | SG 1.059 | 7.5 gallons | |||||
| 1 teaspoon Irish Moss rehydrated and added at 90 minutes into the boil | ||||||||
| Hops: | 1 oz. Hallertauer Mittelfruh (4% AA, 90 min.) .25 oz. Hallertauer Hersbrucker (3.4% AA, 30 min.) .50 oz. Hallertauer Hersbrucker (aroma) |
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| Yeast: | BrewTek CL-920 German Wheat bumped up to 750 ml | |||||||
| Log: | Primary fermentation 14 days @ 50° Secondary fermentation 63 days @ 34° |
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| Carbonation: | 4.0 volumes | Keg: 22.2 psi @ 32°F | ||||||
| Tasting: | By the judging notes this appears to be just a little too sweet for some. Will be working on that. | |||||||
Recipe posted 08/06/00.
