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Old 01-09-2009, 04:39 PM   #1
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Default high gravity hefeweizen?

i am not sure if the term is used correctly, but i assume that high gravity just means high og which would mean more alcoholic?

any way. anyone have any input on a higher abv hefeweizen.

my last hefe was the AHS bavarian hefeweizen. it came out around 4.5%. i am looking for a recipe around 9% any ideas. can i just add more fermentables to this existing recipe? what would i add?

thanks

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Old 01-09-2009, 04:40 PM   #2
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You're looking for a weizenbock. HTH.

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Old 01-09-2009, 05:41 PM   #3
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thanks. i figured there would be another term i needed for a different style of beer.

is there a function on beersmith that would work backwords from a target abv and give me fermentables?

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Old 01-09-2009, 05:44 PM   #4
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BJCP 2008 Style Guidelines - Category 15

The last weizenbock i made was so damn tasty...about 8% alcohol, boozey and clean.

from memory, it was something like this:

7 lbs German Pilsner Malt
10 lbs Red Wheat Malt
1 oz Fuggle @ 90 minutes
WLP300

you could add a bit of carafa II or chocolate malt to make it more to style.

i fermented low (60°F) to give it that nice clean clove flavor and slight banana.

damn, my mouth is watering just thinking about that beer.
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Old 01-09-2009, 05:53 PM   #5
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any idea how to do that extract?

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Old 01-09-2009, 05:53 PM   #6
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here, i posted it for you in the recipator:

Weizenbock

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Old 01-09-2009, 05:54 PM   #7
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no problem. with extract, just replace the malt with Wheat DME until you reach your desired gravity (1.082 on this one)

I would do a partial mash, tho, and mash really light (around 150°F)

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Old 01-09-2009, 05:56 PM   #8
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the best way would be to do a partial mash recipe and use only half of your extract and boil to only 4.5 gallons volume into your fermenter.

then, after it has been fermenting for about 3 days, boil up the rest of your extract to 1 gallon of water (total), cool and dump that in. stepping it up will make a cleaner beer, make it finish faster, and ensure you don't have a stuck fermentation for such a big beer.

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Old 01-09-2009, 06:14 PM   #9
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ok, cool. i'll try that one out

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Old 01-09-2009, 06:35 PM   #10
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Quote:
Originally Posted by DeathBrewer View Post
the best way would be to do a partial mash recipe and use only half of your extract and boil to only 4.5 gallons volume into your fermenter.

then, after it has been fermenting for about 3 days, boil up the rest of your extract to 1 gallon of water (total), cool and dump that in. stepping it up will make a cleaner beer, make it finish faster, and ensure you don't have a stuck fermentation for such a big beer.
That sounds like a great technique. Would that also work for other extract versions of bigger beers?
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