Weizenbock

PT Ray · 02-18-2006, 10:15 PM

Yesterday I finally took the dive and brewed a bock, well a weizenbock. This was somewhat of a bench mark test for my system, giving me an idea the max amount of grain I can work with and the expected gravities. The mash was a double decoction and the boil was 2.25hours to go from 6.25 gallons down to 4. Calculated gravity was a 1.094, actual was 1.100. The yeast was a primary cake from a 6 gallon dunkelweizen I had just racked. I was rather pumped at my results and had to share them.

4 Gallons
7.75# Wheat
5.25# Dark Munich
.3oz Nugget 13.8% (Boil)
O.G. 1.100

**Baron von BeeGee** · 02-18-2006, 10:34 PM

Nice work! I've got an Aventinus clone I want to get in the pipeline soon, but I need a brewday to open up. Curious to hear how yours turns out.

El Pistolero · 02-18-2006, 10:37 PM

Hey bg...good to see you back. So about that Aventinus, do you think that's doable by an all-grain newby, or is that gonna take some decoction mashing, and other fancy stuff?

Kaiser · 02-19-2006, 12:12 AM

Quote:

Originally Posted by El Pistolero

do you think that's doable by an all-grain newby, or is that gonna take some decoction mashing, and other fancy stuff?

The decoction mashing is not that difficult. People mostly shy away from the amount of work and time it takes to do one. Do a 2 step (protein rest, saccrification and mash-out). The protein rest will actually help with the higher protein content of the wheat.

Kai

**DeRoux's Broux** · 02-19-2006, 12:39 AM

Quote:

Originally Posted by El Pistolero

Hey bg...good to see you back. So about that Aventinus, do you think that's doable by an all-grain newby, or is that gonna take some decoction mashing, and other fancy stuff?

EP, i did a double decoction for mine, and it was busy, but fun. if you want, i can help out? i'd be happy too. but, i understand if you don't. when i try new stuff out on the systme, i like to be alone!

mines been in secondary @ 45 degrees for over two weeks now.....

where ya been BeeGee?

**Baron von BeeGee** · 02-19-2006, 01:48 AM

Been in Sveeden on business. Predictably am down with a cold, but it'll pass.

I wasn't really planning on doing a decoction for the Aventinus clone, although I'm considering doing a protein rest as Kai mentions using hot water infusions (I'm a coolertun guy, so no direct heat). I've always done wheat beers before as single-infusion mashes without any real problems. I think the only problem for an AG newbie with the recipe would be hitting the efficiency to get the high abv and perhaps dealing with a stuck mash due to the wheat content which can probably be avoided with some rice hulls. I wouldn't be scared to try it if I were you. Here's the recipe (good for comparison to PT Ray's so as not to totally hijack here...):

9# wheat
2.25# munich
2.15# pilsner
1.63# caramunich

5.5 HBU Hersbrucker @ 60
1.4 HBU Hersbrucker @ 15

0.08oz bitter orange peel @ 15
0.15oz coriander @ 5

I'll be using Wyeast 3068 Weihenstephan as that's what I have saved, but I suppose any good hefe yeast would work. I tried culturing an Aventinus, but failed. I'm also not sure about the orange peel and coriander...I don't really taste that but it was in the recipe I found. SG is ~1073, and SRM 11.

**DeRoux's Broux** · 02-19-2006, 04:59 AM

doing the decoction will help negate the stuck mash problem though. plus, it'll eek out every bit o' maltiness for the brew :~)

c'mon...live on the edge!!!!

**Baron von BeeGee** · 02-19-2006, 05:59 PM

Quote:

Originally Posted by DeRoux's Broux

doing the decoction will help negate the stuck mash problem though. plus, it'll eek out every bit o' maltiness for the brew :~)

c'mon...live on the edge!!!!

I'll be using rice hulls and haven't had any problems with my manifold so far...but extra maltiness sounds excellent. I'm definitely considering a decoction, especially if SWMBO goes to the mall or something on brewday and I'm left to my own devices.

Kaiser · 02-20-2006, 02:18 AM

A Weizenbock certainly calls for a decotion. And decotion mashes are made for the cooler set-up (they are the best way to do step mashes in coolers). They are also called Bottichmaishen (Tun-mash) as opposed to Kesselmaische (Kettle-mash) in Germany, which refers to the use of an unheated mash tun. I used a double decoction for my Doppelbock and a tripple for my Maibock today. Might have been overkill for the Maibock, but it was fun. The biggest problem I see, is actually mixing the mash well enough once you added the decotion part. It took me some time until the rest temperature was even enough.

Kai

**Baron von BeeGee** · 02-20-2006, 01:57 PM

I might tap your knowledge sometime before I brew this one, Kai. Plus, learning all the German terms will make me sound like an expert among experts! (Seriously, keep them coming) Regardless of whether I do a decoction or hot-water infusion, I plan on doing a step mash with a protein rest and a sacc. rest which will be a first for me, as I've only done single infusion mashes in the past. Ignorance is bliss, right?