Brewer's Friend

Print

Weizenbock

266 calories 21.4 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 266 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Thursday February 2nd 2023
1.081
1.012
9.1%
22.9
21.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Wheat Malt, White8 lb Wheat Malt, White 39.1 2.5 50.8%
4 lb Avangard - Vienna4 lb Vienna 37.7 3.5 25.4%
2 lb Avangard - Light Munich2 lb Light Munich 37 8 12.7%
8 oz German - Chocolate Rye8 oz Chocolate Rye 31 240 3.2%
8 oz Briess - Caramel Malt - 40L8 oz Caramel Malt - 40L 35.4 40 3.2%
8 oz Dingemans - Special B8 oz Special B 33.1 125 3.2%
4 oz Weyermann - Melanoidin4 oz Melanoidin 34.5 27 1.6%
252 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 11 Boil 60 min 22.87 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17       Temp: 50 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
41599
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 43 57 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 154 °F --
4 qt Sparge -- -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.25 g | 37 qt) 8.22 32.9  
Mash volume with grains (equipment estimates 10.51 g | 42 qt) 9.48 37.9  
Grain absorption losses -1.97 -7.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.22 32.9
Equipment Profile Used: System Default
 
Notes

Inspired by https://beerandbrewing.com/make-your-best-weizenbock/

Mash shouldn't require too much acid modification, should be around pH 5.5 without lactic. Mash a little higher to hit FG (154?)

First big beer without dextrose so I'm gonna keep it simple, I'd like to try whirlpooling with something in the future though.

First time doing 5.5 gal too, I'd like to get a decently full keg without draining trub for once.

Underpitch at 64-71F to get more esters than phenols (https://www.homebrewersassociation.org/how-to-brew/safale-wb-06-give-the-direction-you-want-to-your-wheat-beer-styles/)

Crash down to 35 for only 24 hours to prevent oxidation because homebrew alley kicked me in the hubris.

Last Updated and Sharing
 
288
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-02-21 04:28 UTC