Weizenbock
BJCP 2008 – 15C
Batch #:
2009-21
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
August 15, 2009
Tap Date:
October 10, 2009
Statistics
OG:
1.080 19.3° P
FG:
1.020 5.1° P
Real Extract:
7.7° P
Attenuation:
73.6% Apparent – 60.1% Real
Color:
15.9SRM
IBU:
22.9
BU/GU:
0.29
ABV:
7.7%
ABW:
6.2%
Calories:
265 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 4.00 pounds | Belgian Plisen Malt | 28.6% |
| 7.50 pounds | American Wheat Malt | 53.6% |
| 1.50 pounds | American Vienna Malt | 10.7% |
| 0.50 pounds | British Pale Chocolate Thomas Fawcett and Sons | 3.6% |
| 0.50 pounds | Belgian Special B Malt | 3.6% |
| 14.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.45 ounces | Magnum | 60 minutes | Boil | Pellets | 13.1% | |
| 0.45 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| American Hefeweizen Ale | White Labs | WLP320 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Infusion | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 155° F |
| 3 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
Primary:
14 days @ 70° F
Secondary:
42 days @ 70° F
Age:
21 days @ 50° F
General Info
This is the first time I'm using the 16 gallon plastic fermenter. It will be nice to have a single, ten gallon batch fermenting in one primary. Naturally, the beer will be separated at secondary, which will give me a great opportunity to let one go "as is" and possibly add some fruit to the other. I'm thinking cherries or blackberries for a brew with the level of sweetness and Special B characteristics this one has.
I intentionally chose the American Hefeweizen yeast strain to downplay the clove phenols and banana esters that are normally associated with the German varieties. I'm going for a more "clean" characteristic (which is not very Weizenbockish) that will let the malt shine through.
