Weizenbock
BJCP 2008 – 15C

Statistics

Fermentables

Amount Fermentable %
13.00 pounds American White Wheat Malt 50%
6.50 pounds Belgian Plisen Malt 25%
2.75 pounds Munich II (Weyermann) 10.6%
1.75 pounds German CaraMunich Malt II 6.7%
1.50 pounds Belgian Special B Malt 5.8%
0.50 pounds British Pale Chocolate Thomas Fawcett and Sons 1.9%
26.00 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
1.25 ouncesMagnum60 minutesBoilPellets11.6%
1.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
Weihenstephan WeizenWyeast3068Liquid

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Double Decoction

Mash Steps

# Name Time Temp.
1Protein RestInfusion35 minutes122° F
2SaccharificationDecoction20 minutes147° F
3SaccharificationDecoction20 minutes158° F
4Mash OutInfusion10 minutes168° F

Fermentation and Aging

Primary:
8 days @ 60° F
Secondary:
7 days @ 64° F
Age:
60 days @ 65° F