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wiezenbock

S

Shakey_Dog

What do you think of the wiezenbock recipe I have been kicking around?

Don



8.00 lb Wheat Malt, Ger (2.0 SRM) Grain 50.0 %
7.00 lb Vienna Malt (3.5 SRM) Grain 43.8 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.1 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.1 %
1.00 oz Hallertauer [4.80%] (50 min) Hops 12.7 IBU
1.00 oz Hallertauer [4.80%] (20 min) (First Wort Hop) Hops 8.9 IBU
1.00 oz Hallertauer [4.80%] (10 min) Hops 4.8 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.081 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.0 % Actual Alcohol by Vol: 0.6 %
Bitterness: 26.4 IBU Calories: 43 cal/pint
Est Color: 20.2 SRM Color:
 
Don,
  It looks good, but I have not tried making a Bock with wheat yeast before.  I know some of the Weizenbocks have the bannana flavor - so it might come out great!  Are you planning to ferment it warm and then lager it like a Kolsch?

Cheers
Brad
 
I was planning on ferment at 65 (basement temp) and condition it there also.

I don't have a fridge to lager in.  It should be great by fall.
 
I brewed a very good weizenbock using Wyeast German Wheat Yeast #3333.  I had a similar grain bill but a little less Hallertauer (about 12.8 IBU total).  I fermented at 70'F for primary and secondary.  If you like the wheat beer flavor, it was excellent and it did not have the characteristic strong banana or clove flavors of hefeweizen yeasts.
 
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