The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Wolfsbockweiße

I did this brew once before today and it was - also according to some people who tasted it - really good. It is a recipe created by myself out of three other recipes. For me it seems to be very close to a Bavarian Hefeweizen, but then in some points it simply is unique. Especially it is very strong so be warned - a typical beer for the winter day.

Brewer: Wolf Email: herrkrassnitzer@gmx.at
Beer: Wolfsbockweiße Style: Weizenbock
Type: All grain Size: 27.5 liters
Color:
13 HCU (~9 SRM)
Bitterness: 13 IBU
OG: 1.075 FG: 1.020
Alcohol: 7.0% v/v (5.5% w/w)
Water: No water treatment as my water from the tap is quite good and for a Hefeweizen it can be a bit on the more carbonated side.
Grain: 2kg German Pilsner
3kg Wheat malt
2kg German Munich
250g Belgian CaraMunich
200g Flaked oats
Mash: 85% efficiency
Mashing using a copper manifold!
Main water ( 20 liter) heated to 48°C and then mashing in. Gives a temp of about 45°C and hold this for 25 min. Heat to 64°C and keep 62°C to 64°C for 30 min. Heat to 72°C and keep 70°C to 72°C for another 30 min. Heat to 78°C and begin lautering. Add secondary water ( Anschwaenzen) at 78°C (15 liter).
Boil: 70 minutes SG 1.071 29 liters
200g Honey
Add honey right after shutting down the heating.
Hops: 10g Tettnanger (4.5% AA, 60 min.)
10g Styrian Goldings (7% AA, 60 min.)
25g Tettnanger (4.5% AA, 15 min.)
Yeast: WYeast Weihenstephan liquid yeast started up in 2 steps.
Log: Fermentation took about 2 weeks. I then had the beer another 1 1/2 weeks to carbonate and then 2 weeks in the cellar at 8 to 10 degrees Celsius to ripe.
Carbonation: Before fermentation 2,5 liters wort seperated and then added for carbonization.
Tasting: The beer turned out quite good. Very malty and less hoppy, as intended. The only problem was that it again was not eneough, as all my buddies too liked it a lot. The colour was just right, a very nice amber.

Recipe posted 01/27/01.