Winterschlaf Weizen

BIG Weizenbock. Rich, sweat and smooth wheat beer. Great Banana and malty aroma. Dark fruit and chocolate notes. Smooth for a high gravity beer.

Brewer:	Prez. Dan C.A.R.P. Brewers		Email:	-
URL:	http://Carpbrewers.org
Beer:	Winterschlaf Weizen		Style:	Weizenbock
Type:	All grain		Size:	5 gallons
Color:	104 HCU (~36 SRM)		Bitterness:	35 IBU
OG:	1.093		FG:	1.012
Alcohol:	10.5% v/v (8.2% w/w)
Water:	Fiber filter tap water Ph. 7
Grain:	4 lb. German Pilsner 2 lb. German Munich 1 lb. Dextrine malt (Cara-Pils) 8 oz. Belgian Special B 1 lb. American chocolate 1 lb. Flaked wheat 1 lb. Honey malt 5 lb. Wheat malt
Mash:	75% efficiency
	Mash grains at 152° (strike water 165°) for 90 min. sparg with 170° water
Boil:	60 minutes	SG 1.072	6.5 gallons
	1 lb. Belgian candi sugar
	At 30 min. add whirflock or Irish moss.
Hops:	2 oz. Hallertauer Mittelfruh (5% AA, 60 min.) 1 oz. Hallertauer Mittelfruh (5% AA, 15 min.) .5 oz. Hallertauer Mittelfruh (aroma)
Yeast:	Wyeast 3068 ( weihenstephean weizen) Make a starter for this big bad boy. Aerate as much as you can.
Log:	Pitch yeast when wort cools to 72° When rapid fermentation begins (2-3 day)Drop fermentaion temp to 68°-70°. Ferment for 2 weeks. Rack to secondary cool to 62°to 66°
Carbonation:	3.7 volumes	Keg: 25.2 psi @ 40°F
	If bottling use 1 1/4 dry wheat malt extract. bottle cindition for 3-4 weeks at 68° put in frig another 3 weeks serve at 50° If kegging purge keg with CO2. Rack beer and purge head space agin with CO2. Set CO2 at 25.2 PSI cradle keg in seasaw motion (top to bottom) for 1 min. Put keg in frig for 3 weeks. After 5 days of keg being in frig tap of some yeast laying at bottom of keg. Tap off a pint before serving. serve at 50°
Tasting:	Big banana and malt aroma. slightly sweat. Lite chocolate character. Medium-full body. Creamy and slightly alcoholic. A big rich wheat beer. Perfect for a pre-hibernation celebration.

Recipe posted 08/06/09.