Wolfsbockweiße

I did this brew once before today and it was - also according to some people who tasted it - really good. It is a recipe created by myself out of three other recipes. For me it seems to be very close to a Bavarian Hefeweizen, but then in some points it simply is unique. Especially it is very strong so be warned - a typical beer for the winter day.

Brewer:	Wolf		Email:	herrkrassnitzer@gmx.at
Beer:	Wolfsbockweiße		Style:	Weizenbock
Type:	All grain		Size:	27.5 liters
Color:	13 HCU (~9 SRM)		Bitterness:	13 IBU
OG:	1.075		FG:	1.020
Alcohol:	7.0% v/v (5.5% w/w)
Water:	No water treatment as my water from the tap is quite good and for a Hefeweizen it can be a bit on the more carbonated side.
Grain:	2kg German Pilsner 3kg Wheat malt 2kg German Munich 250g Belgian CaraMunich 200g Flaked oats
Mash:	85% efficiency
	Mashing using a copper manifold! Main water ( 20 liter) heated to 48°C and then mashing in. Gives a temp of about 45°C and hold this for 25 min. Heat to 64°C and keep 62°C to 64°C for 30 min. Heat to 72°C and keep 70°C to 72°C for another 30 min. Heat to 78°C and begin lautering. Add secondary water ( Anschwaenzen) at 78°C (15 liter).
Boil:	70 minutes	SG 1.071	29 liters
	200g Honey
	Add honey right after shutting down the heating.
Hops:	10g Tettnanger (4.5% AA, 60 min.) 10g Styrian Goldings (7% AA, 60 min.) 25g Tettnanger (4.5% AA, 15 min.)
Yeast:	WYeast Weihenstephan liquid yeast started up in 2 steps.
Log:	Fermentation took about 2 weeks. I then had the beer another 1 1/2 weeks to carbonate and then 2 weeks in the cellar at 8 to 10 degrees Celsius to ripe.
Carbonation:	Before fermentation 2,5 liters wort seperated and then added for carbonization.
Tasting:	The beer turned out quite good. Very malty and less hoppy, as intended. The only problem was that it again was not eneough, as all my buddies too liked it a lot. The colour was just right, a very nice amber.

Recipe posted 01/27/01.