Tuesday, January 12, 2010

Brewing a WeizenBock

This is another first time style and like a Dunkelweizen, takes a lot of wheat malt and uses the same yeast, Wyeast 3068 Weihenstephan Weizen.
It should come out quite like the Kunkelweizen with a little more malt flavor, same color and with higher alcohol level.
Brewed at 01/10/10, here's the recipe and brewing numbers:

-Batch size = 5gals. Boiled volume = 7.5 gals.
- 8# Gambrinus wheat malt
- 1# Briess Munich 20 Malt
- 1# Gambrinus Vienna Malt
- 1 # Special B
- 2oz Chocolate Malt
- 2# Gambrinus Pilsner Malt
- 1# Flaked wheat
- 0.2oz Columbus hops boiled for 60min
- 1oz Willamette hops boiled for 60min
- 1 tsp irish moss boiled for 20min

Real OG=1.065
Expected FG=1.014
Expected ABV%=7

Mashed for 60min at 157ºF and currently fermenting at 62ºF. This yeast generates lots of CO2, so be aware and make sure your fermenter has plenty of head space. After 2 days, gravity is at 1.038 and going strong, dropping about 14 points a day.

Click HERE for the review of this batch.

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