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Honig Weizenbock




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Brewer/Contributor: Jim Vancura

Batch Size: 5.00 gal

Boil Size: 3.25 gal

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Honig Weizenbock

Type: Extract

Date: 4/10/2005

Batch Size: 5.00 gal

Brewer: Jim Vancura
Boil Size: 3.25 galAsst Brewer: LaNeda Vancura
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:


AmountItemType% or IBU
6.00 lbWheat Dry Extract (8.0 SRM)Dry Extract61.54 %
1.00 lbWhite Wheat Malt (2.4 SRM)Grain10.26 %
0.75 lbCaramel/Crystal Malt - 80L (80.0 SRM)Grain7.69 %
0.50 lbBarley, Torrefied (1.7 SRM)Grain5.13 %
2.00 ozHallertaur Domestic [4.00 %] (60 min)Hops15.8 IBU
0.25 tspIrish Moss (Boil 10.0 min)Misc
1.50 lbHoney (1.0 SRM)Sugar15.38 %
5.00 galConger Well - Klamath FallsWater
1 PkgsWindsor Yeast (Lallemand #-)Yeast-Ale


Beer Profile

Est Original Gravity: 1.065 SG

Measured Original Gravity: 1.069 SG
Est Final Gravity: 1.016 SGMeasured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.49 % Actual Alcohol by Vol: 6.40 %
Bitterness: 15.8 IBUCalories: 315 cal/pint
Est Color: 12.6 SRMColor:

Mash Profile

Mash Name: NoneTotal Grain Weight: 10.00 lb
Sparge Water: -Grain Temperature: -
Sparge Temperature: -TunTemperature: -
Adjust Temp for Equipment: FALSEMash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 2.6
Pressure/Weight: 4.7 ozCarbonation Used: -
Keg/Bottling Temperature: 69.0 FAge for: 28.0 days
Storage Temperature: 52.0 F 


My own attempt at a Hoeny-Wheat Beer, I choose Weizenbock as the style goal. A robust, darker, and medium to full-bodied wheat beer. Darkness of a Dunkelweizen and strength and body of a bock. Stong, malty, fruity wheat beer. Medium to full body. Malty with fruity yeast flavor. No hop flavor or aroma. Light chocolate character. Amber to brown with slight haze allowed. Highly carbonated. Used 70% wheat malts, Hellertaur Domsetic Hops.

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