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Aventinus Weizenbock
A reasonable attempt to clone Aventinus Weizenbock
| Brewer: | Buzzerj | Email: | buzzerj@yahoo.com | |||||
| Beer: | Aventinus Weizenbock | Style: | Weizenbock | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 18 IBU | |||||
| OG: | 1.081 | FG: | 1.018 | |||||
| Alcohol: | 8.1% v/v (6.4% w/w) | |||||||
| Water: | Use purchased water | |||||||
| Grain: | 1 lb. 6 oz. German Pilsner 1 lb. 6 oz. Weyermann Dark Wheat Malt 8 oz. German Dark Munich 1 lb. 6 oz. Weyermann CaraMunich III |
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| Mash: | 75% efficiency | |||||||
| Mash in 5.5 quarts of water (1.16 lbs. malt per quart) at 150°F for 90 minutes. Brew in a bag. Mash out in 170°F water for 10 minutes. |
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| Boil: | 60 minutes | SG 1.081 | 5 gallons | |||||
| 1 lb. 4 oz. Muntons Wheat Dry Malt Extract 6 lb. Wheat Liquid Malt Extract |
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| Irish Moss added at 15 minutes left in the boil. Add Dry Malt Extract prior to boil and Liquid Malt Extract at flameout. If you can bump up the pre-boil volume to 5.75 gallons and increase the boil time to 90 minutes (keep the hop additions the same) that would help to reduce DMS. |
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| Hops: | 1.5 oz. Hallertauer Hersbrucker (4% AA, 60 min.) 0.5 oz. Hallertauer Hersbrucker (4% AA, 15 min.) |
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| Yeast: | Wyeast 3333 German Wheat Yeast | |||||||
| Log: | Ferment at 62°F for 7 days and transfer to secondary. Ferment at 62°F for seven more days. |
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| Carbonation: | Bottle using 1 1/4 cups Munton's Wheat Dry Malt Extract boiled in 2 cups of water. |
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Recipe posted 02/17/13.
