Friday, February 5, 2010

Brewing a Weizenbock - Part2

So, after two weeks in primary fermentation, it is finally done.
Bottled at 01/24/2010, tasted the first sample today and it is indeed a strong beer. As predicted, same color as the previous DunkelWeizen recipe, over 6% alcohol.
Here are the final numbers:


Fermentation took two weeks and I guess this is how the Weihenstephan Weizen yeast works, since my previous batch also took that long.

The taste starts with the alcohol, which gives that warm feeling, then some malt and sweetness.

Here's the fermentation profile.

Click HERE for the recipe.

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