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2019_02_25 Weizenbock

Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 19.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78% (brew house)
Source: BLB
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)

Created: Wednesday February 20th 2019

Original Gravity:

1.070

Final Gravity:

1.018

ABV (standard):

6.9%

IBU (tinseth):

23.5

SRM (morey):

9.9

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
25 lb	German - Dark Wheat25 lb Dark Wheat	39	6.5	61.4%
11.70 lb	German - Pilsner11.7 lb Pilsner	38	1.6	28.8%
1.33 lb	German - Caramel Wheat1.33 lb Caramel Wheat	34	46	3.3%
0.66 lb	German - Melanoidin0.66 lb Melanoidin	37	25	1.6%
2 lb	Rice Hulls2 lb Rice Hulls	0	0	4.9%
40.69 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2.66 oz	Northern Brewer2.66 oz Northern Brewer Hops		Pellet	8	Boil	75 min	23.5	100%
2.66 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.66 oz	Northern Brewer (Pellet)		23.5	100%
2.66 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Temperature	--	154 °F	60 min
	mashout	Temperature	--	170 °F	10 min
Starting Mash Thickness: 1.33 qt/lb

Yeast

Wyeast - Bavarian Wheat 3056

Amount:	2 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 373 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

EBMUD - LT

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
40g. chalk split between mash and sparge
Mash Chemistry and Brewing Water Calculator

Notes

Dan gave us this recipe. Made 4k ml starter as usual.
Mashed in as usual - pH tested at 4.6!! We had already added CaCO3 so we just left it - very confusing. BF expected 5.6! OK, read that pH meters last 2 years at best. Ours is 10 years old!
first runnings - 1.077
middle - 1.072
last - 1.015
preboil - 1.058
OG - 1.070
Preboil lower than expected, but we had collected more than expected, so (Plan B) we changed to a 90 minute boil. Worked well and we got about 15 - 15.5 g. into the fermenter even after that long boil. Less than we hoped but fine.
Chilled to 63, pitched at 3:30, heater in there to bring it to 68.
Activity in 12 hours - went like crazy for a week down to 21 - after that...settled at 18.

Beer is VERY estery - maybe just a bit too banana bread for every day consumption. Maybe ferment this one at 65 next time. Also finished a little too high - there's a little too much mouthfeel for me. Not a lot but a little. Maybe pitch at a higher rate?

Last Updated and Sharing

643

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Brews

Public: Yup, Shared
Last Updated: 2019-05-29 04:46 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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