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Winter Weizenbock
This is a lighter bodied Dark Weizen Style. I'm not sure if it falls into the Weizenbock catagory but I couldn't think of what else to call it. The unmalted wheat gave a nice tart flavor to the brew and this was balanced nicely by the roasty chocolate malt flavor.
| Brewer: | Andy | Email: | - | |||||
| Beer: | Winter Weizenbock | Style: | Weizenbock | |||||
| Type: | Partial mash | Size: | 44 liters | |||||
| Color: |
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Bitterness: | 21 IBU | |||||
| OG: | 1.050 | FG: | 1.012 | |||||
| Alcohol: | 5.0% v/v (3.9% w/w) | |||||||
| Grain: | 1kg British Munich 0.40kg British chocolate 0.50kg Flaked oats 2kg Raw wheat |
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| Mash: | 88% efficiency | |||||||
| Berore you do anything you need to Geletanise the Wheat by boiling it in about 4L of Water for 10 Minutes. Add about 7 L more water and the rest of the grains. Bring the temperature to 67°C and hold for an hour or so. | ||||||||
| Boil: | 60 minutes | SG 1.148 | 15 liters | |||||
| 1.5kg Light malt extract 0.8kg Light dry malt extract 1.5kg Wheat extract |
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| I added about 5 grams of fresh corriander seed and the same amount of oven dried orange zest (peel). Boil these for only 15mins or so but leave them in the trub, or better yet, add a little more while your cooling. Add the liquid extract at 60 mins and the hops at 45 mins, 15 mins etc. | ||||||||
| Hops: | 34.5g Hallertauer (4.25% AA, 45 min.) 32.6g Tettnanger (4.5% AA, 45 min.) 11.0g Hallertauer Hersbrucker (5% AA, 15 min.) 20g Hallertauer Hersbrucker (aroma) 10g Tettnanger (aroma) |
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| Yeast: | Wyeast 3068 - Weihenstephan Wheat 1.040 Starter for 2 days. |
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| Log: | Hold at 22°C for 14 days, rack to 2 separate carboys for a further 14 days. Add 7-10 Grams of Hersbrucker hops to one carboy. | |||||||
| Carbonation: | 3.5 volumes | Cane Sugar: 440g for 42 liters @ 25°C | ||||||
| Bulk prime and bottle. Leave for 10-14 days and enjoy. Will get better if you put them in the fridge for a month or so. | ||||||||
| Tasting: | Pretty nice tasting beer for a first attempt. Probably next time I'll ease on the Chocolate Malt a bit - but I guess then it wouldn't be a Weizenbock. Lovely tart, refreshing sort of bite to it. I think this is the yeast. A nice beer that I will make again for next winter . | |||||||
Recipe posted 12/23/03.
