Rich's Wheat Bock

Taken from the beer@cuy.net e-mail group.

Here is the recipe for that wheat bock I mentioned a few days ago:

Brewer:	Jim Bunch		Email:	jim.bunch@excite.com
Beer:	Rich's Wheat Bock		Style:	Weizenbock
Type:	Extract w/grain		Size:	5 gallons
Color:	64 HCU (~26 SRM)		Bitterness:	66 IBU
OG:	1.049		FG:	1.010
Alcohol:	5.0% v/v (3.9% w/w)
Grain:	8 oz. Dextrine malt (Cara-Pils) 8 oz. Belgian Special B 8 oz. American chocolate
Boil:	60 minutes	SG 1.049	5 gallons
	5 lb. Light malt extract 1 lb. Wheat extract
Hops:	1.5 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Northern Brewer (8.5% AA, 25 min.) .5 oz. Tettnanger (4.5% AA, 25 min.)
Yeast:	Wyeast's recommendation for a bock: Bock/Doppelbock: Full body. Malty. Low bitterness. Low diacetyl OK. No fruitiness/esters. Medium to high alcohol. --Wyeast 2124, 2278, 2007, 2206. American Wheat: Light to medium body. Low to medium bitterness. Some malt and hop aroma. Low to medium fruitiness/esters, Low diacetyl OK. --Wyeast 1007, 1056. 1007 German Ale yeast Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55o F. Flocculation low; apparent attenuation 73-77%. (55-66o ) 1056 American Ale yeast Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced. Flocculation low to medium; apparent attenuation 73-77%. (60-72o F)
Carbonation:	4.0 volumes	Keg: 28.4 psi @ 40°F
Tasting:	Next on the brewing list ... sounds like a great recipe. Will post results to the e-mail group.

Recipe posted 12/09/98.