Weizenbock Aussy - Beer Recipe - Brewer's Friend

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Weizenbock Aussy

207 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.7 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 63% (brew house)
Rating:
4.00 (1 Review)

Calories: 207 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Monday May 5th 2014
1.067
1.017
6.6%
23.5
40.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Wheat Malt2 kg Wheat Malt 37 3.84 52.6%
800 g German - Pilsner800 g Pilsner 38 2.77 21.1%
500 g German - Munich Light500 g Munich Light 37 14.51 13.2%
200 g Belgian - Special B200 g Special B 34 305.39 5.3%
200 g American - Caramel / Crystal 40L200 g Caramel / Crystal 40L 34 105.25 5.3%
100 g United Kingdom - Pale Chocolate100 g Pale Chocolate 33 550.9 2.6%
3,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Hersbrucker28 g Hallertau Hersbrucker Hops Pellet 3 Boil 60 min 19.38 70%
12 g Hallertau Hersbrucker12 g Hallertau Hersbrucker Hops Pellet 3 Boil 15 min 4.12 30%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Yest nutrition Other Boil 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 0 5 8 3 59
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
ferulic acid that yest turn into 4VG (Clove flavor) Temperature -- 44 °C 20 min
Temperature -- 67 °C 60 min
6 L Sparge -- 78 °C 5 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.5
Mash volume with grains 12
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 12.1 L) 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 14.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 11
Going into fermentor 11
Total: 19.4  
Equipment Profile Used: System Default
 
Notes

Experimental one. Big and complex malt flavor.

Make sure you pitch low, (13C) and keep it around 16 through high karusen. This reduce the banana flavors. You can also replace WLP300 with WLP380 if you like less banana.

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  • Last Updated: 2016-04-03 18:55 UTC