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The Vicar

Method: All Grain
Style: Weizenbock
Boil Time: 80 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Fathers Brewing
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
URL: http://beersnobs.org/cbwcomp/

Created: Tuesday August 8th 2017

Original Gravity:

1.078

Final Gravity:

1.019

ABV (standard):

7.8%

IBU (tinseth):

20.1

SRM (morey):

21.5

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
17 lb	German - Wheat Malt17 lb Wheat Malt	37	2	52.3%
8 lb	German - Pilsner8 lb Pilsner	38	1.6	24.6%
4 lb	German - Dark Munich4 lb Dark Munich	36	10	12.3%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	3.1%
1 lb	Dingemans - Special B1 lb Dingemans - Special B	35	150	3.1%
0.50 lb	Chocolate Wheat0.5 lb Chocolate Wheat	31	300	1.5%
0.50 lb	German - Melanoidin0.5 lb Melanoidin	37	25	1.5%
0.50 lb	Brown Malt0.5 lb Brown Malt	32	200	1.5%
32.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Domestic Hallertau2 oz Domestic Hallertau Hops	Pellet	3.9	First Wort	0 min	13.82	66.7%
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Pellet	3.9	Boil	80 min	6.28	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Domestic Hallertau (Pellet)		20.1	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.25 gal	Beta-amylase rest (~159)	Infusion	--	146 °F	40 min
3 gal	Alpha-amylase rest (~186)	Infusion	--	152 °F	20 min
2.25 gal	Mash out (boiling)	Sparge	--	170 °F	20 min
Starting Mash Thickness: 1.35 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 lb	Rice Hulls		Other	Mash	1 hr.

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	68 - 72 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 786 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Cleveland, Ohio

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
31	9	11	20	44	98
Mash Chemistry and Brewing Water Calculator

Notes

FATHEADS SON OF BREWZILLA 2017 (Bronze - Altbiers & Weissbiers):
35.5/50
AROMA (9/12): Chocolate, plum, and vanilla notes. Some light banana notes. Very complex and inviting. No hops, diacetyl, DMS or acetaldehyde; Moderate plum, raisin, and fig aromas from the malt combined with low banana & clove yeast aroma to create a complex & inviting aroma. Hop aroma is absent. No off aromas noted.

APPEARANCE (2.5/3): Dark brown with medium tan head. Creamy with great retention, moderate haze; This beer pours a deep copper, nearly mahogany with a huge mousse light tan head which lasts forever. Very hazy which is ok for the style

FLAVOR (13.5/20): Nice (maybe too high?) chocolatey up front. Moderate wheat bread. Low but balanced banana/clove. More vanilla than clove. Quite complex. Nice dry clean finish; Banana & clove are moderate, a bit more prominent than in the aroma. Dark fruit & deep tastiness from malts are medium-high, but carry a solvent alcohol note with them. Hop flavor is absent and bitterness is low, yielding a sweet impression in the finish which is slightly dry. Balance is firmly malty

MOUTHFEEL (3.5/5): Heavy body with foamy carbonation. Moderate warming. Noticeable but low alcohol bite. Finishes dry; Body is medium with high carbonation. Creaminess is very slight - could be more. Warmth is low despite obvious alcohol content. No astringency

OVERALL IMPRESSION (7/10): Excellent dark version of style. A bit heavy on chocolate. Stronger yeast flavors would increase the score (banana & clove). Alcohol could be a little better hidden. Try fermenting a little lower. Overall very complex and enjoyable; Very nice beer. Rich & malty with an ester profile that gives it a wonderful complexity. There's a definite solventy note with flavor though, which is obviously from yeast stress. Use a starter, oxygenate, and pitch at least 0.75 million cells/P/ml wort for a beer this big

MY THOUGHTS: Pitch 1 mil/P/ml wort at 62, don't seal lid. Let rise to 68 after a day, and let finish at 72 after 3 days. Eliminate brown malt and increase Chocolate wheat to .75 lb

Award Winning Recipe

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Public: Yup, Shared
Last Updated: 2017-11-10 01:53 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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The Vicar

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