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10C SMH Weizenbock

Name: 10C SMH Weizenbock
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5.5 gallons
Cuisine: Homebrewing
Ingredients: 8.5 lb Dry Malt Extract - Wheat; 1.65 lb Liquid Malt Extract - Munich; 0.5 lb Caramel / Crystal 40L; 0.5 lb Dingemans - Special B; 0.5 lb Chocolate; 1 oz Magnum Hops

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Method: Partial Mash
Style: Weizenbock
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fathers Brewing
Calories: 272 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
URL: http://beersnobs.org/cbwcomp/

Created: Thursday August 16th 2018

Original Gravity:

1.082

Final Gravity:

1.019

ABV (standard):

8.2%

IBU (tinseth):

25.1

SRM (morey):

23.6

Mash pH

3.0

Cost $

n/a

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Brew Log History

Target 62°F
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	Dry Malt Extract - Wheat8.5 lb Dry Malt Extract - Wheat	42	3	73%
1.65 lb	Liquid Malt Extract - Munich1.65 lb Liquid Malt Extract - Munich	35	8	14.2%
0.50 lb	American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L	34	40	4.3%
0.50 lb	Dingemans - Special B0.5 lb Dingemans - Special B	35	150	4.3%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	4.3%
11.65 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops		Pellet	11.8	Boil	30 min	25.07	100%
1 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1 gal	Amylase	Temperature	--	154 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Camden	Water Agt	Mash	1 hr.
1 tsp	Calcium Chloride	Water Agt	Boil	1 hr.
0.50 tsp	DAP	Other	Boil	5 min.
1 tsp	Irish Moss	Fining	Boil	5 min.

Yeast

White Labs - Hefeweizen IV Ale Yeast WLP380

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Low
Optimum Temp:	66 - 70 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 412 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

userwaterprofile-9293

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

Notes

FERMENTATION TEMP is critical for this beer! Keep cool and ferment at 62 (internal temp). Use temp-controlled chest freezer, if possible. Let temp rise to 65 after 3 days, and 69* after 5 days

Award Winning Recipe

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2018-09-22 00:51 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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10C SMH Weizenbock

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