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Weizenbock

Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 266 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)

Created: Thursday February 2nd 2023

Original Gravity:

1.081

Final Gravity:

1.012

ABV (standard):

9.1%

IBU (tinseth):

22.9

SRM (morey):

21.0

Mash pH

5.5

Cost $

n/a

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Brew Log History

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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Briess - Wheat Malt, White8 lb Wheat Malt, White	39.1	2.5	50.8%
4 lb	Avangard - Vienna4 lb Vienna	37.7	3.5	25.4%
2 lb	Avangard - Light Munich2 lb Light Munich	37	8	12.7%
8 oz	German - Chocolate Rye8 oz Chocolate Rye	31	240	3.2%
8 oz	Briess - Caramel Malt - 40L8 oz Caramel Malt - 40L	35.4	40	3.2%
8 oz	Dingemans - Special B8 oz Special B	33.1	125	3.2%
4 oz	Weyermann - Melanoidin4 oz Melanoidin	34.5	27	1.6%
252 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Mosaic0.75 oz Mosaic Hops		Pellet	11	Boil	60 min	22.87	100%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Mosaic (Pellet)		22.87	100%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 qt		Infusion	--	154 °F	--
4 qt		Sparge	--	--	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Gypsum		Water Agt	Mash	0 min.
1 g	Calcium Chloride (anhydrous)		Water Agt	Mash	0 min.

Yeast

Fermentis - Safbrew - Wheat Beer Yeast WB-06

Amount:	1 Each	Cost:
Attenuation (avg):	86%	Flocculation:	Low
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 143 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 17 Temp: 50 °F CO₂ Level: 2.45 Volumes

Target Water Profile

41599

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	0	0	43	57	0
Mash Chemistry and Brewing Water Calculator

Notes

Inspired by https://beerandbrewing.com/make-your-best-weizenbock/

Mash shouldn't require too much acid modification, should be around pH 5.5 without lactic. Mash a little higher to hit FG (154?)

First big beer without dextrose so I'm gonna keep it simple, I'd like to try whirlpooling with something in the future though.

First time doing 5.5 gal too, I'd like to get a decently full keg without draining trub for once.

Underpitch at 64-71F to get more esters than phenols (https://www.homebrewersassociation.org/how-to-brew/safale-wb-06-give-the-direction-you-want-to-your-wheat-beer-styles/)

Crash down to 35 for only 24 hours to prevent oxidation because homebrew alley kicked me in the hubris.

Last Updated and Sharing

215

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Brews

Public: Yup, Shared
Last Updated: 2023-02-21 04:28 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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Weizenbock

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