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Aventinus-like Weizenbock
This recipe is based on the Aventinus Weizenbock recipe
in the www.byo.com article "Bock in Four Movements".
| Brewer: | Randy Walker | Email: | - | |||||
| Beer: | Aventinus-like Weizenbock | Style: | Weizenbock | |||||
| Type: | Partial mash | Size: | 10 gallons | |||||
| Color: |
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Bitterness: | 13 IBU | |||||
| OG: | 1.082 | FG: | 1.020 | |||||
| Alcohol: | 8.0% v/v (6.3% w/w) | |||||||
| Water: | 1 tablespoon gypsum in mash water | |||||||
| Grain: | 8 lb. German Munich 10 lb. Wheat malt 10 oz. American chocolate |
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| Mash: | 70% efficiency | |||||||
| 140° F for 30 minutes 152° F for 30 minutes |
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| Boil: | 90 minutes | SG 1.068 | 12 gallons | |||||
| 9 lb. Wheat extract | ||||||||
| 2 tablespoons Irish Moss at beginning of boil | ||||||||
| Hops: | 2 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 15 min.) .5 oz. Hallertauer (aroma) |
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| Yeast: | Wyeast 3068 Weihenstephan Weizen Step up to 1/2 gallon starter |
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| Log: | Primary fermentation at ~68°F Condition in secondary fermenter at ~68°F for two weeks. Rouse yeast daily in secondary fermenter. |
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| Carbonation: | Prime with 1.25 cups light DME | |||||||
Recipe posted 06/01/02.