Weizenbock
BJCP 2008 – 15C
Batch #:
2013-19
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
November 17, 2013
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
60.1% Real
Color:
22.6SRM
IBU:
24.6
BU/GU:
0.31
ABV:
7.9%
ABW:
6.2%
Calories:
265 12 oz
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 ounces | Magnum | 60 minutes | Boil | Pellets | 11.6% | |
| 1.25 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Weihenstephan Weizen | Wyeast | 3068 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 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
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Double Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Infusion | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 20 minutes | 147° F |
| 3 | Saccharification | Decoction | 20 minutes | 158° F |
| 4 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
Primary:
8 days @ 60° F
Secondary:
7 days @ 64° F
Age:
60 days @ 65° F
