None-The-Weizen Redux

DeadYetiBrew · 05-18-2007, 08:04 PM

So after a horrible first PM we went all-grain.... The weizenbock i created tasted really odd and we think we either got Tannins or it got infected. Being the new brewers we are (only started in Jan.) we want to try a lot of different styles. However, I'm stubborn and don't want my only weizenbock to have sucked, so i'm redoing it, this time ALL GRAIN!

Let me know how this looks, i'm trying to go with the grainy flavor of the wheat, with the maltiness of munich and the toasty of vienna, with a slight hint of chocolate malt, and some Maris Otter.

We're doing Single Infusion batch sparging, i'd decoction mash it but i would rather see how it tastes before deciding that.

__________________________________________________ _____________

Weizen-Up

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

17-D Wheat Beer, Weizenbock

Min OG: 1.066 Max OG: 1.080
Min IBU: 15 Max IBU: 30
Min Clr: 7 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 14.54
Anticipated OG: 1.081 Plato: 19.61
Anticipated SRM: 18.0
Anticipated IBU: 12.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
61.9 9.00 lbs. Wheat Malt America 1.038 2
18.9 2.75 lbs. Maris Otter 1.038 3
5.5 0.80 lbs. Munich Malt(2-row) America 1.035 6
5.5 0.80 lbs. Vienna Malt Germany 1.037 3
5.2 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
3.0 0.44 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Northern Brewer Whole 3.20 12.4 60 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.09 Oz Irish Moss Fining 5 Min.(boil)

Yeast
-----

WYeast 3068 Weihenstephan Weizen

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Ferment for 7 days in prime then bottle... I let the other one go for 1 week primary and 2 weeks secondary, it's still wheat looking but not enough... What do you guys think?

Rhoobarb · 05-18-2007, 08:16 PM

It looks good to me. Although with that much wheat, you might not need the Cara-pils. It won't hurt to add it, but the wheat will give it enough body and a good head all on it's own.

I just did a weizen and I let it sit in primary for two weeks. I never secondary them. They are the only beers that I don't secondary!

Good luck! Let us know how it turns out.

The Pol · 05-18-2007, 08:20 PM

That is one BIG wheat beer

DeadYetiBrew · 05-18-2007, 08:30 PM

Quote:

Originally Posted by The Pol

That is one BIG wheat beer

That's the way I like em...

I'm also going to add some Rice Hulls to the mash to keep from getting stuck... Maybe i'll Nix the Carapils.

The Pol · 05-18-2007, 08:36 PM

Rice hulls, OR since you like BIG beers, I added some 6-row, more hulls, plus you are adding gravity... grain for thought HA HA

DeadYetiBrew · 05-18-2007, 08:39 PM

Quote:

Originally Posted by The Pol

Rice hulls, OR since you like BIG beers, I added some 6-row, more hulls, plus you are adding gravity... grain for thought HA HA

I like em big but it might go a bit too far lol... maybe... you have me considering, which means i'll probably add some 6....

How much 6 would you recommend?

The Pol · 05-18-2007, 08:44 PM

Here is my grain bill... 1-2lbs perhaps, depending on your total bill....

3 lb. German Pilsner
6 lb. Wheat malt
1 lb. American 6-row

DeadYetiBrew · 05-18-2007, 08:51 PM

Quote:

Originally Posted by The Pol

Here is my grain bill... 1-2lbs perhaps, depending on your total bill....

3 lb. German Pilsner
6 lb. Wheat malt
1 lb. American 6-row

That looks good, i'm adapting it to mine.... all i have to say is this'll be as strong as the Tripel i was going to make lol.... Nah i'll tone it down some.............

Maybe

DeadYetiBrew · 05-18-2007, 09:04 PM

Ok, it got BIG... check this version out...

______________________________________________
Weizen-Up

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

17-D Wheat Beer, Weizenbock

Min OG: 1.066 Max OG: 1.080
Min IBU: 15 Max IBU: 30
Min Clr: 7 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.14
Anticipated OG: 1.090 Plato: 21.57
Anticipated SRM: 18.1
Anticipated IBU: 11.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.8 |9.00 lbs. Wheat Malt | America | 1.038 | 2
12.4 |2.00 lbs. Pilsener | Germany |1.038 | 2
9.3 |1.50 lbs. Maris Otter | 1.038 | 3
6.8 |1.10 lbs. Pale Malt(6-row) | America | 1.035 | 2
5.0 | 0.80 lbs. Munich Malt(2-row) | America | 1.035| 6
5.0 | 0.80 lbs. Vienna Malt | Germany | 1.037 | 3
3.1 | 0.50 lbs. Cara-Pils Dextrine Malt | 1.033 |2
2.7 | 0.44 lbs. Chocolate Malt | America | 1.029 |350

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Northern Brewer Whole 3.20 11.9 60 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.09 Oz Irish Moss Fining 5 Min.(boil)

Yeast
-----

WYeast 3068 Weihenstephan Weizen

The Pol · 05-18-2007, 09:18 PM

That IS BIG... mine was only like 1.053 OG.... and it is plenty enough for me when I am finished mowing!