Aventinus-like Weizenbock

This recipe is based on the Aventinus Weizenbock recipe
in the www.byo.com article "Bock in Four Movements".

Brewer:	Randy Walker		Email:	-
Beer:	Aventinus-like Weizenbock		Style:	Weizenbock
Type:	Partial mash		Size:	10 gallons
Color:	32 HCU (~16 SRM)		Bitterness:	13 IBU
OG:	1.082		FG:	1.020
Alcohol:	8.0% v/v (6.3% w/w)
Water:	1 tablespoon gypsum in mash water
Grain:	8 lb. German Munich 10 lb. Wheat malt 10 oz. American chocolate
Mash:	70% efficiency
	140° F for 30 minutes 152° F for 30 minutes
Boil:	90 minutes	SG 1.068	12 gallons
	9 lb. Wheat extract
	2 tablespoons Irish Moss at beginning of boil
Hops:	2 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 15 min.) .5 oz. Hallertauer (aroma)
Yeast:	Wyeast 3068 Weihenstephan Weizen Step up to 1/2 gallon starter
Log:	Primary fermentation at ~68°F Condition in secondary fermenter at ~68°F for two weeks. Rouse yeast daily in secondary fermenter.
Carbonation:	Prime with 1.25 cups light DME

Recipe posted 06/01/02.