 |
 |
 |
 |
 |
 |
Which Wheat?
First Weizenbock.
| Brewer: | Herb G. | Email: | - | |||||
| Beer: | Which Wheat? | Style: | Weizenbock | |||||
| Type: | All grain | Size: | 6.5 gallons | |||||
| Color: |
|
Bitterness: | 19 IBU | |||||
| OG: | 1.083 | FG: | 1.016 | |||||
| Alcohol: | 8.6% v/v (6.7% w/w) | |||||||
| Water: | Use 5 Star pH adjuster (5.2). |
|||||||
| Grain: | 7 lb. American 2-row 15 lb. Wheat malt 2 lb. Belgian CaraMunich 3 |
|||||||
| Mash: | 60% efficiency | |||||||
| Mash at 152°F for 60 mins. or until iodine indicates starch conversion. Use 30 qts. of 175°F water for 1.25 qts./lb. Mash out at 170°F for 20 mins. Batch sparge. Mash volume=9.5 gals. |
||||||||
| Boil: | 60 minutes | SG 1.067 | 8.0 gallons | |||||
| 2 lbs. of the wheat used was toasted for 45 mins. at 300°F. | ||||||||
| Hops: | 1.25 oz. Hallertauer Hersbrucker (5% AA, 60 min.) 1 oz. Hallertauer (4.25% AA, 15 min.) 1 oz. Hallertauer (aroma) |
|||||||
| Yeast: | 3638 Wyeast Pitchable Yeast - Bavarian Wheat (variant of #3056) used in a 1 gal starter. | |||||||
| Carbonation: | 4.5 volumes | Keg: 33.7 psi @ 40°F | ||||||
Recipe posted 07/24/04.