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Wolfgang Von Crippler
Definite wheat flavor with a malty backbone, Bananas & Cloves in the background This big brawler will suplex you if your not careful!
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| URL: | http://bobsbeerandbbq.com | |||||||
| Beer: | Wolfgang Von Crippler | Style: | Weizenbock | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 15 IBU | |||||
| OG: | 1.094 | FG: | 1.022 | |||||
| Alcohol: | 9.3% v/v (7.3% w/w) | |||||||
| Water: | Tap | |||||||
| Grain: | 5 lb. American 2-row 10 lb. Wheat malt 2 lb. German Munich 1 lb. 10 oz. Belgian CaraMunich |
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| Mash: | 68% efficiency | |||||||
| Mashed in @ 151 for 60 Min. Sparged with 170° | ||||||||
| Boil: | 90 minutes | SG 1.067 | 7.0 gallons | |||||
| Irish moss @ 15 to go in the boil | ||||||||
| Hops: | 1.0 oz. Spalt (4.5% AA, 60 min.) | |||||||
| Yeast: | * WLP351 Bavarian Weizen Yeast PLATINUM STRAIN – JULY/AUGUST Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves." Attenuation: 73-77% Flocculation: Low Optimum Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium |
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| Log: | Making a 1 Qrt. Starter and fermenting at 70° | |||||||
Recipe posted 12/09/06.
