i always use white labs, but i changed this recipe up when i got to the brew store. decided to culture and save the platinum WLP351 and just go with old WLP300 this batch.
Blond Weizenbock:
Quote:
Weizenbock 101808
A ProMash Recipe Report
BJCP Style and Style Guidelines
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15-C German Wheat and Rye Beer, Weizenbock
Min OG: 1.064 Max OG: 1.096
Min IBU: 15 Max IBU: 30
Min Clr: 12 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 15.00
Anticipated OG: 1.076 Plato: 18.49
Anticipated SRM: 5.0
Anticipated IBU: 13.1
Brewhouse Efficiency: 71 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.77 Gal
Pre-Boil Gravity: 1.059 SG 14.53 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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60.0 9.00 lbs. Wheat Malt America 1.038 2
20.0 3.00 lbs. Pilsener Germany 1.038 2
13.3 2.00 lbs. Vienna Malt Germany 1.037 3
6.7 1.00 lbs. Torrified Wheat America 1.034 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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0.75 oz. Tettnanger Tettnang Pellet 4.20 13.1 60 min.
Yeast
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White Labs WLP300 Hefeweizen Ale
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 15.00
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 6.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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i'm a little low on the IBUs and color, not really to style...but it tasted fantastic. i think it will be great...this is my first weizenbock.
Feels like a Weizen day
Linear Mode
