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LaidBock Weizenbock

297 calories 31 g 12 oz
Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 75% (brew house)
Source: Paul Ornelas
Calories: 297 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created Saturday March 2nd 2013
1.089
1.023
8.68%
18.04
6.67
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 41.2%
7 lb German - Wheat Malt7 lb Wheat Malt 37 2 41.2%
0.50 lb United Kingdom - Crystal 15L0.5 lb Crystal 15L 34 15 2.9%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 2.9%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2.9%
1.50 lb Honey 1.5 lb Honey 42 2 8.8%
17 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 3 Boil 60 min 18.04 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 Mash In Infusion 95 °F --
20 Protein Rest Infusion 122 °F 15 min
9 Saccharifaction Rest Decoction 158 °F 15 min
9 1st Decoction Decoction 212 °F 20 min
20 Recombine Decoction 10-15 min Infusion 149 °F 15 min
9 Saccharifaction Rest Decoction 158 °F 15 min
9 2nd Decoction Decoction 212 °F 20 min
20 Recombine Decoction 10-30 min Infusion 158 °F 30 min
20 Mash Out 5-10 min Infusion 168 °F 10 min
28 Sparge and collect 6.5-7.5 gal Fly Sparge 172 °F 45 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Chamomile Herb Boil 1 hr.
2 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 222 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3/4 Cup      
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.9 39.6  
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.3  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.71 30.8  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Adjusted starting boil size 7.83 31.3  
Boil off losses -2.25 -9  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5.5 22  
Total: 9.9 39.6
 
Notes

Here’s an easy double decoction Weizenbock that’s HEAVY on the Laidback SoCal attitude. Features a Honey and Chamomile presence with a rich color that says you just tasted some SoCal attitude. The recipe was pulled from a few ingredient designs on the web and the construct was taken directly from Stephen Snyder’s “The Brew-Master’s Bible” where he promotes and explains the purpose and how-to for Decoction Mashing.
The wheat, honey, and chamomile was the focus for flavor and aroma which turned out to be easy on the pallet, but the attitude is all about the 8.6% ABV which keeps in line with the SoCal +ABV standards. The 2 oz. of Chamomile can be inserted a few different ways according to research on the web, I chose to use a hop sack at the 60 min. boil point. Expect a long maturation, I’m now into it for 3 months and will give it another 3 months, but the tasters are keeping me anxious.
Fermentation was vigorous, I used a primary carboy cap with a 3/8 hose to a water bottle bucket. Primary Fermentation: 5-7 days @ 55°-68° F, Secondary Fermentation: 1-4 weeks @ 40°-45° F.

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  • Last Updated: 2013-03-02 05:24 UTC