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Upper Hudson Valley Dark Weizenbock

293 calories 30.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Saratoga Zymurgist
Calories: 293 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created Saturday April 1st 2017
1.088
1.022
8.7%
30.4
24.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb German - Wheat Malt11.5 lb Wheat Malt 37 2 63%
5.25 lb German - Munich Light5.25 lb Munich Light 37 6 28.8%
1.25 lb Belgian - Special B1.25 lb Special B 34 115 6.8%
0.25 lb German - De-Husked Caraf III0.25 lb De-Husked Caraf III 32 470 1.4%
18.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tradition Hops GM2 oz Tradition Hops GM Hops Pellet 5 Boil 60 min 30.37 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24.6 qt Infusion 152 °F 35 min
Starting Mash Thickness: 1.35 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlflock 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:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
State Seal Water @ Joe Bruno Pavilion
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 8 11 15 5 179
Use 3 grams of Gypsum in the mash and Lauter water. You may use acid to lower the pH of you lauter water to pH of 6.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.61 38.4  
Strike water volume at mash thickness of 1.35 qt/lb 6.16 24.6  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5.5 22  
Total: 9.61 38.4
 
Notes

2000 ml starter recommended.
If you can do a step-up mash, which is a good idea. First step is at 132F/55C for 15 minutes. Second step is going to be 153F/67C for 30 minutes.Then mash out at 168F/75C for 10 minutes.
Fermentis Safale 06 is the dry yeast choice.

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  • Last Updated: 2017-04-02 15:02 UTC