White Lightning Weizenbock

White Lightning Weizenbock

All grain, single decoction mash.

Game plan:

Mash in with 4.5 gal. water at 102 F
Rest at 99 F for 10 minutes
Raise to 122 F over 10 minutes
Protein rest for 20 minutes
Decoct 2.5 gallons, raise to 158 F over 15 minutes
Maintain rest mash at 122 F
Rest decoct for 15 minutes
Raise decoct to boiling over 15 minutes
Boil decoct 40 min.
Return decoct to rest mash, stabilize at 149 F
Rest for 10 minutes
Raise to 158 F, rest 15 minutes
Mashout for 15 minutes at 168 F
Sparge with 6 gal. H2O, pH = 5.6

Brewer:	Rex A. Saffer		Email:	saffer@ast.vill.edu
URL:	http://www.phy.vill.edu/astro/index.htm
Beer:	White Lightning Weizenbock		Style:	Weizenbock
Type:	All grain		Size:	5.0 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	12 IBU
OG:	1.073		FG:	1.018
Alcohol:	7.2% v/v (5.6% w/w)
Water:	All water filtered through an Instapure activated charcoal faucet filter. 1.5 teaspoons of CaCO3 (chalk) added to mash water to reproduce Munich-style water. Ion concentrations after treatment (ppm): Ca - 95 Cl - 35 CO3 - 150 Mg - 10 Na - 20 SO4 - 55 pH - 7.5
Grain:	2.5 lb. American 2-row 2.5 lb. British pale 8.0 lb. Wheat malt 1.0 lb. American Munich
Mash:	70% efficiency
	=======================Brew session log============================ 9 Aug 97 Time | Event -------|------------------------------- 0:00 | Draw mash water 0:13 | T = 112F; add CaCO3 0:21 | Dough in 0:34 | T = 108F 0:36 | Apply heat 0:46 | Protein rest 0:56 | T = 127F 1:06 | Decoct 2.5 gal. very thick mash 1:09 | Apply heat 1:21 | Decoct rest at 158F 1:37 | Apply heat 1:56 | Decoct boiling 2:42 | Return decoct to rest mash 2:45 | T = 148F 2:54 | Apply heat 3:08 | Final rest at 158F 3:25 | Apply heat 3:38 | Mash out at 168F 4:00 | Mash in lauter tun 4:19 | Clarifying wort 4:30 | Collecting wort 5:25 | 6-2/3 gal. on stove 6:00 | Boiling
Boil:	120 minutes	SG 1.061	6.0 gallons
	Time | Event -------|---------------------------- 6:00 | Boiling 7:00 | Add 18 g Hallertau 7:30 | Add 1/2 oz each Hallertau & Tettnang 8:05 | Chilling 9:00 | In basement in fermenter; OG = 1.070
Hops:	0.6 oz. Hallertauer Hersbrucker (2.3% AA, 60 min.) 0.5 oz. Hallertauer Hersbrucker (2.3% AA, 30 min.) 0.5 oz. Tettnanger (4.5% AA, 30 min.)
Yeast:	Yeast Labs W51 Bavarian Weizen 1 quart starter, stepped up twice from original vial
Log:	9 Aug 97 - Primary fermantation at 72F 16 Aug 97 - Racked to secondary, still 72F 23 Aug 97 - Bottled; TG = 1.016
Carbonation:	1 cup dextrose
Tasting:	True to style - tastes great! Perhaps a hint of some fusel alcohols. Next time I will sparge a little slower, as extraction efficiency was a little low. I also might try this beer again a little later, when my basement temperature is closer to 65F, to try to inhibit the fusels. Otherwise I am very happy with this beer.

Recipe posted 09/08/97.