Weizen Trippelbock Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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Weizen Trippelbock

370 calories 40.2 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.366 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 370 calories (Per 12oz)
Carbs: 40.2 g (Per 12oz)
Created: Monday March 28th 2022
1.110
1.031
10.4%
39.0
25.4
5.5
93.08
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Wheat Malt7.5 lb Wheat Malt 2.29 / lb
17.18
37 2 32.8%
5 lb Weyermann - Munich Type II (Dark)5 lb Munich Type II (Dark) 2.69 / lb
13.45
37 10 21.9%
5.13 lb German - Pilsner5.125 lb Pilsner 0.79 / lb
4.05
38 1.6 22.4%
4 lb German - Vienna4 lb Vienna 2.49 / lb
9.96
37 4 17.5%
1.25 lb Simpsons - Crystal Extra Dark1.25 lb Crystal Extra Dark 3.29 / lb
4.11
31.7 178.56 5.5%
22.87 lbs / 48.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops 1.89 / oz
1.89
Pellet 8.2 Boil 75 min 27.55 46.1%
0.50 oz Perle0.5 oz Perle Hops 1.89 / oz
0.95
Pellet 8.2 Boil 20 min 7.98 23%
0.67 oz Tettnanger0.67 oz Tettnanger Hops 2.29 / oz
1.53
Pellet 4.5 Boil 10 min 3.51 30.9%
2.17 oz / 4.37
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Infusion 154 °F 154 °F 60 min
3 gal Sparge 175 °F 175 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Hella Bock 2487
Amount:
4 Each
Cost:
9.99 / each
39.96
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 614 B cells required
39.96 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
201502 Somerville MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Boil wort for 120 minutes. Chill wort to 46F and oxygenate with pure oxygen for 90 seconds. Pitch at least 600 billion yeast cells. Ferment or 10 days at 52F. As fermentation slows, raise temp to 66F or a diacetyl rest. Once fermentation is complete and there is no more diacetyl, chill the wort to 32F and lager for at least 2 months.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-03-31 02:44 UTC
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