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Extract Double WeizenBock

Method: Extract
Style: Weizenbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.125 (recipe based estimate)
Post Boil Gravity: 1.175 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 264 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)

Created: Saturday December 5th 2020

Original Gravity:

1.080

Final Gravity:

1.016

ABV (standard):

8.3%

IBU (tinseth):

16.5

SRM (morey):

19.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.60 lb	Briess - LME Bavarian Wheat6.6 lb LME Bavarian Wheat	37.6	3	55.5%
3.30 lb	Briess - LME Munich3.3 lb LME Munich	34.5	8	27.7%
1 lb	Briess - DME Sparkling Amber1 lb DME Sparkling Amber	44.6	10	8.4%
1 lb	Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180	32	180	8.4%
11.90 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	3.1	Boil	60 min	5.44	50%
1 oz	Cascade1 oz Cascade Hops	Pellet	6.3	Boil	60 min	11.06	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Tettnanger (Pellet)	5.44	50%
1 oz	Cascade (Pellet)	11.06	50%
2 oz / $ 0.00

Yeast

Fermentis - Safale-WB06

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	59 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 141 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Last Updated and Sharing

192

Views

Brews

Public: Yup, Shared
Last Updated: 2020-12-05 12:22 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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