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2019_02_25 Weizenbock

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 19.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78% (brew house)
Source: BLB
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Wednesday February 20th 2019
1.070
1.018
6.9%
23.5
9.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb German - Dark Wheat25 lb Dark Wheat 39 6.5 61.4%
11.70 lb German - Pilsner11.7 lb Pilsner 38 1.6 28.8%
1.33 lb German - Caramel Wheat1.33 lb Caramel Wheat 34 46 3.3%
0.66 lb German - Melanoidin0.66 lb Melanoidin 37 25 1.6%
2 lb Rice Hulls2 lb Rice Hulls 0 0 4.9%
40.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.66 oz Northern Brewer2.66 oz Northern Brewer Hops Pellet 8 Boil 75 min 23.5 100%
2.66 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 373 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
EBMUD - LT
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
40g. chalk split between mash and sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 154 °F 60 min
mashout Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.85 gal (75.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.85 gal (27.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.78 gal (67.14 qt). Suggest reducing strike water volume to 8.74 gal (34.98 qt) and adding 4.78 gal (19.14 qt) sparge/top-off. 13.53 54.1  
Strike water volume at mash thickness of 1.33 qt/lb 13.53 54.1  
Mash volume with grains 16.78 67.1  
Grain absorption losses -5.09 -20.3  
Remaining sparge water volume (equipment estimates 10.66 g | 42.6 qt) 11.31 45.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.85 g | 75.4 qt) 19.5 78  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 16.5 66  
Going into fermentor 16.5 66  
Total: 24.84 99.3
Equipment Profile Used: System Default
 
Notes

Dan gave us this recipe. Made 4k ml starter as usual.
Mashed in as usual - pH tested at 4.6!! We had already added CaCO3 so we just left it - very confusing. BF expected 5.6! OK, read that pH meters last 2 years at best. Ours is 10 years old!
first runnings - 1.077
middle - 1.072
last - 1.015
preboil - 1.058
OG - 1.070
Preboil lower than expected, but we had collected more than expected, so (Plan B) we changed to a 90 minute boil. Worked well and we got about 15 - 15.5 g. into the fermenter even after that long boil. Less than we hoped but fine.
Chilled to 63, pitched at 3:30, heater in there to bring it to 68.
Activity in 12 hours - went like crazy for a week down to 21 - after that...settled at 18.

Beer is VERY estery - maybe just a bit too banana bread for every day consumption. Maybe ferment this one at 65 next time. Also finished a little too high - there's a little too much mouthfeel for me. Not a lot but a little. Maybe pitch at a higher rate?

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  • Last Updated: 2019-05-29 04:46 UTC