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Aventinus-like Weizenbock

This recipe is based on the Aventinus Weizenbock recipe
in the www.byo.com article "Bock in Four Movements".

Brewer: Randy Walker Email: -
Beer: Aventinus-like Weizenbock Style: Weizenbock
Type: Partial mash Size: 10 gallons
Color:
32 HCU (~16 SRM)
Bitterness: 13 IBU
OG: 1.082 FG: 1.020
Alcohol: 8.0% v/v (6.3% w/w)
Water: 1 tablespoon gypsum in mash water
Grain: 8 lb. German Munich
10 lb. Wheat malt
10 oz. American chocolate
Mash: 70% efficiency
140° F for 30 minutes
152° F for 30 minutes
Boil: 90 minutes SG 1.068 12 gallons
9 lb. Wheat extract
2 tablespoons Irish Moss at beginning of boil
Hops: 2 oz. Hallertauer (4.25% AA, 60 min.)
.5 oz. Hallertauer (4.25% AA, 15 min.)
.5 oz. Hallertauer (aroma)
Yeast: Wyeast 3068 Weihenstephan Weizen
Step up to 1/2 gallon starter
Log: Primary fermentation at ~68°F
Condition in secondary fermenter at ~68°F for two weeks.
Rouse yeast daily in secondary fermenter.
Carbonation: Prime with 1.25 cups light DME

Recipe posted 06/01/02.