Dunkel Weizenbock 2026

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Mash schedule:
Single infusion @ 151 F, 60 minutes
Mash out @ 168 F, 15 minutes
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Pitch yeast @ 64-65 F
Let free rise to 68-69 F after 48 hours
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NOTE: Crush wheat malt separately.
* Double crush if not fine enough
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General notes on authentic** mash schedule:

Option A – Step Mash:
Ferulic acid rest: 45 °C / 113 °F for 15 min (for clove potential)
Beta rest: 63 °C / 145 °F for 20 min (fermentability)
Alpha rest: 68 °C / 154 °F for 40 min (body, malt depth)
Mash out: 76 °C / 169 °F for 10 min

Option B – Single Decoction (more authentic):
Start at 63 °C / 145 °F, pull thick decoction after 20 min
Raise decoction to 72 °C / 162 °F, rest 20 min, then boil 10 min
Return decoction → mash hits 68 °C / 154 °F, rest 30–40 min
Mash out as usual

Yeast and Fermentation

Pitching rate.
Aim for 0.5-0.75 million cells / mL / degree P
~100 to 110 billion cells target (but double check this with a yeast calculator)

Pitch big and healthy. Oxygenate well.
Start cool: 16.5–17 °C (62–63 °F) for first 48h → keeps fusels in check, leans toward clove.
Then free rise to 20–21 °C (68–70 °F) → lets banana and dark fruit esters develop.
Let it finish ~10–14 days.
Optional: 2-week conditioning at 2 °C / 36 °F before serving.

Cooler start → clove.
Warmer finish → banana + dark fruit (from malt/yeast synergy).