Joe's Winter Weizenbock

For a Warmer Winter Wheat Wish

Brewer:	Buzzerj		Email:	buzzerj@yahoo.com
Beer:	Joe's Winter Weizenbock		Style:	Weizenbock
Type:	Partial mash		Size:	5 gallons
Color:	25 HCU (~14 SRM)		Bitterness:	15 IBU
OG:	1.073		FG:	1.018
Alcohol:	7.1% v/v (5.6% w/w)
Water:	Use purchased water.
Grain:	8 oz. American Crystal 40L 4 oz. Belgian Special B 1 lb. 12 oz. Weyermann Pale Wheat Malt 1 lb. 8 oz. German Dark Munich Malt
Mash:	75% efficiency
	Mash in a mesh bag in 5 quarts of water for 60 minutes. (165°F is the strike temperature and 152°F is the preferred mash temperature). Move bag to boil pot with 15 quarts of 172°F water for 10 minutes. Remove and drain bag. Combine wort from the two pots and bring the approximate 5 gallons to a boil.
Boil:	90 minutes	SG 1.073	5 gallons
	3.15 lb. Liquid Light Malt Extract 3.15 lb. Wheat Liquid Malt Extract 8 oz. Wheat Dry Malt Extract
	Irish Moss added with 15 minutes left in the boil.
Hops:	1.0 oz. Hallertauer Hersbrucker (4.25% AA, 60 min.) 0.5 oz. Hallertauer Hersbrucker (4.25% AA, 15 min.)
Yeast:	Wyeast 3333 German Wheat Yeast
Log:	Ferment for 7 days at 62°F. Transfer to a secondary and ferment for 7 days at 62°F.
Carbonation:	Bottle with 1 1/4 cup Wheat Dry Malt Extract boiled in 2 cups water.

Recipe posted 12/31/12.