The Wobblybock

The idea (and the name) come from a smoked dunkelweizen recipe that's been floating
around the Australian homebrewing scene for a while. That one was called the Wobbly Boot.

Brewer: Stuart Grant Email: grants@netspace.net.au
Beer: The Wobblybock Style: Weizenbock (Smoked)
Type: All grain Size: 20 liters
Color:
5 HCU (~5 SRM)
Bitterness: 19 IBU
OG: 1.072 FG: 1.016
Alcohol: 7.2% v/v (5.7% w/w)
Water: Added 1.5tsp CaCl2 each to mash and sparge water.
Grain: 2kg Australian Wheat malt
1kg Australian Pilsner malt
1kg German smoked malt
1kg coarse ground semolina
200g German melanoidin malt
Mash: 87% efficiency
-- Mash in with 2L/kg at 51ºC for 60min rest at 41-44ºC.
-- Infuse with another 1L/kg boiling water for 10min rest at 50-53ºC.
-- Pull 1/3 thick decoction and raise to 70-71ºC, hold 10min.
-- Bring decoction to the boil and boil for 20min.
-- Add back to mash and stabilise temp at 63-66ºC for 60min.
-- I needed 8 cups rice hulls in order to sparge effectively.
Boil: 110 minutes SG 1.054 26.5 liters
-- added 1/2 tsp Wyeast nutrient.
Hops: 30g Tettnanger (4.2% AA, 50 min.)
Yeast: Slurry from 2.0L starter of Wyeast 3068, 3rd generation.
Carbonation: Use approx 1.75L reserved original wort for priming.

Recipe posted 11/19/04.