kingmatt

Recipes 

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Primary 1: Watermelon Wheat
Primary 2: Air
Secondary 1: Air
Secondary 2: Air
Kegged: Mosaic/Citra IPA, Pliny the Elder, Apricot Pale
Bottled: Don't bother anymore...
On Deck: Japaleno something or other, yet another IPA
-=My Keezer Build=-

jman300sd

Recipes 

How did this come out? What was everyones general impression? I'm looking to do a weizenbock and figured this is a good recipe to start with.....anything anyone would tweak? What was the decoction schedule?

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"A fine beer may be judged with only one sip but it's better to be thoroughly sure"

Yanniwithamohawk

Recipes 

Question: I just did my first ever all grain and my OG came out lower than the recipe called for, is there anything I can/ should do if its already chilled?

jman300sd

Recipes 

Please don't hijack threads

-if you havent added the yeast yet you can add some DME dissolved in a small amount of water. Search the beginner brewing forum for specifics in terms of volumes. If you added the yeast, just let it ride.

Back to the Weizenbock....

__________________
"A fine beer may be judged with only one sip but it's better to be thoroughly sure"

Yanniwithamohawk

Recipes 

Um, thanks for the slap on the wrist? How do become forum police? Is there an application process?

Andrewtherooster

Recipes 

This is a good question. I've seen recipes with ale yeast and ones with lager yeast. The few commercial examples I've had are relatively clean. Which is the standard?

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Primitive Brewing.

goshou

Recipes 

Bocks and Doppelbocks are lagers - sort of stronger versions of, say, the hell/dunkel varieties. But a Weissbock/Weizenbock would use Weissbier yeast, because it is a stronger version of a Weissbier.

Feel free to correct me if I'm wrong.

Blackmuse

Recipes 

I know this is a bit old now, but you are correct Goshou - It is a weisse bier because of the amount of wheat grain used (50% or more) and the yeast used is a hefe yeast - (BJCP guidelines mention the use of wheat yeast though they don't technically say they MUST be used)...

Bocks ARE Lagered beers but they are also HIGH % Alcohol beers - as is a weizenbock... The recipe mentioned can't be a dunkle weizen as the OG is too high...

Now, back to the question about HOW did they turn out??? I'm curious as I have only had the Weihenstephaner Vitus as far as weizenbocks go. It was a bit light for me (I like the darker beers (like Dunkleweizens))...

Baron von BeeGee

Recipes 

In terms of a clone of Schneider Aventinus, it came out quite well. The first batch was a little hot due to fermentation issues, but the second batch with the same recipe and careful fermentation was very enjoyable.

leftcontact

Recipes 

I have an aventinus glass I got in Germany; it identified the beer as a weizenstarkbier... Whatever that is.

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