slarkin712
Well-Known Member
I'm going to brew a clone of Weihenstephaner Vitus Weizenbock this weekend. I've done some research, but haven't found a recipe that has been executed and reported back with results. So, here's the recipe I am going to use:
Batch size: 5.5 gal
OG: 1.070
Color: 6 SRM
IBU: 17
7.5 lb White Wheat Malt
3 lb Belgian Pilsener
3 lb German Vienna
3 oz Melanoidin Malt
1.5 oz Hallertau Mittelfruh (3.4% AA) 60 min
Yeast: Weihenstephaner 3068 (with yeast starter for appropriate cell count)
Mash: 148F 75 min
Boil: 90 min
Ferment: Pitch at 62F and raise to 68F as fermentation progresses. Cold condition at 45F for 3-4 weeks after fermentation has completed. Bottle to 3 vols CO2.
I'm hoping that the FG gets to 1.009-10, as this is about where Vitus gets to. I'm sure they use decoction, but this is my first attempt at this clone so I'll just stick with single infusion. I chose to go with Vienna malt, as it gives a nice bready, light sweetness that I think I taste in Vitus. I'm doing the cold conditioning because that is what Weihenstephaner does. They then bottle with lager yeast, but this info I'm unsure about. I'll probably just add priming sugar after cold conditioning and hope that it carbs.
Any thoughts on my recipe? Thanks.
Batch size: 5.5 gal
OG: 1.070
Color: 6 SRM
IBU: 17
7.5 lb White Wheat Malt
3 lb Belgian Pilsener
3 lb German Vienna
3 oz Melanoidin Malt
1.5 oz Hallertau Mittelfruh (3.4% AA) 60 min
Yeast: Weihenstephaner 3068 (with yeast starter for appropriate cell count)
Mash: 148F 75 min
Boil: 90 min
Ferment: Pitch at 62F and raise to 68F as fermentation progresses. Cold condition at 45F for 3-4 weeks after fermentation has completed. Bottle to 3 vols CO2.
I'm hoping that the FG gets to 1.009-10, as this is about where Vitus gets to. I'm sure they use decoction, but this is my first attempt at this clone so I'll just stick with single infusion. I chose to go with Vienna malt, as it gives a nice bready, light sweetness that I think I taste in Vitus. I'm doing the cold conditioning because that is what Weihenstephaner does. They then bottle with lager yeast, but this info I'm unsure about. I'll probably just add priming sugar after cold conditioning and hope that it carbs.
Any thoughts on my recipe? Thanks.