Weizenbock
BJCP 2008 – 15C
Batch #:
2017-14
Boil Time:
90 min
Brew Date:
July 30, 2017
Tap Date:
September 30, 2017
Statistics
OG:
1.080 19.3° P
FG:
1.010 2.6° P
Real Extract:
5.6° P
Attenuation:
86.5% Apparent – 71% Real
Color:
19.9SRM
IBU:
22.3
BU/GU:
0.28
ABV:
8.1%
ABW:
7.3%
Calories:
259 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 9.00 pounds | Wheat Malt, Dark (Weyermann) | 50.7% |
| 6.00 pounds | Pilsner (Weyermann) | 33.8% |
| 2.00 pounds | Munich I (Weyermann) | 11.3% |
| 0.50 pounds | Special B Malt | 2.8% |
| 0.25 pounds | Chocolate, Pale | 1.4% |
| 17.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.45 ounces | Magnum | 60 minutes | Boil | Pellets | 12.0% | |
| 0.45 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Weihenstephan Weizen | Wyeast | 3068 | Liquid |
Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | Infusion | 60 minutes | 152° F |
Fermentation and Aging
Primary:
10 days @ 62° F
Secondary:
14 days @ 72° F
Age:
30 days @ 72° F
