Jim's Wheat Bock

Adapted from Rich's Wheat Bock ... used recipator to match styles for a Weizenbock.
Taken from the beer@cuy.net e-mail group.

"Here is the recipe for that Wheat Bock I mentioned a few days ago."

Brewer:	Jim Bunch		Email:	jim.bunch@excite.com
Beer:	Jim's Wheat Bock		Style:	Weizenbock
Type:	Extract w/grain		Size:	5 gallons
Color:	108 HCU (~37 SRM)		Bitterness:	15 IBU
OG:	1.070		FG:	1.016
Alcohol:	7.0% v/v (5.5% w/w)
Grain:	.71 lb. Dextrine malt (Cara-Pils) .71 lb. Belgian Special B .71 lb. British chocolate
Steep:	Placed grains in a nylon bag, put in brew pot of cold water (2-1/2 gallons), Slowly increased the temperature to 160°-170°. (about 45 min to 1 hour) Rinsed grains in bag with 1 gallon of 170° water.
Boil:	60 minutes	SG 1.070	5 gallons
	7.14 lb. Light malt extract 1.43 lb. Wheat extract
	Added malt extracts to water after removing and rinsing grains. Let dissolve, brought to a boil, added hops and started timer for a hour boil.
Hops:	0.45 oz. Northern Brewer (8.5% AA, 60 min.) 0.15 oz. Northern Brewer (8.5% AA, 25 min.) 0.15 oz. Tettnanger (4.5% AA, 25 min.)
Yeast:	Wyeast's recommendation for a bock: Bock/Doppelbock: Full body. Malty. Low bitterness. Low diacetyl OK. No fruitiness/esters. Medium to high alcohol. --Wyeast 2124, 2278, 2007, 2206. American Wheat: Light to medium body. Low to medium bitterness. Some malt and hop aroma. Low to medium fruitiness/esters, Low diacetyl OK. --Wyeast 1007, 1056. 1007 German Ale yeast Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55o F. Flocculation low; apparent attenuation 73-77%. (55-66o ) 1056 American Ale yeast Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced. Flocculation low to medium; apparent attenuation 73-77%. (60-72o F)
Log:	5-7 days in primary, until bubbling in air-lock stopped. 2 weeks in primary to clear to keg................
Carbonation:	4.0 volumes	Keg: 28.4 psi @ 40°F
Tasting:	Next on the brewing list ... sounds like a great recipe. Will post results to the e-mail group.

Recipe posted 12/09/98.