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Weizenbock

242.38 calories 24.79 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Northern Brewer
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday December 30th 2013
1.073
1.018
7.22%
18.77
11.07
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Wheat Malt8 lb Wheat Malt 37 2 48.5%
6 lb German - Munich Light6 lb Munich Light 37 6 36.4%
2 lb German - Bohemian Pilsner2 lb Bohemian Pilsner 38 1.9 12.1%
0.50 lb German - CaraAroma0.5 lb CaraAroma 34 130 3%
16.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 First Wort 0 min 13.32 50%
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 4.5 Boil 15 min 5.45 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16.5 qt Protein rest Infusion 122 °F 30 min
6.04 qt raise to 149 Temperature 210 °F 30 min
8.48 qt raise to 158 Temperature 210 °F 30 min
6 qt Fly Sparge 170 °F --
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 546 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Multi-step infusion; more work than I like, missed the 158 target, over corrected to 159... which increased pre-boil volume to 12.5 gallons and pushed boil out to 90 minutes to get to post-boil volume.
2 weeks in primary, 4 weeks in secondary @ 55 degrees. FG 1.012

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-02-25 15:56 UTC
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