I recently brewed for the second time ever - I somewhat closely followed the Advantageous Weizenbock recipe on the northern brewer website. I was looking for something like Aventinus that I could do with extract. I pretty much followed the recipe but I wanted to brew closer to 6 gallons since it was such a long fermentation (I wanted to have less airspace in the carboy).
The recipe is for 5 gallons:
.5 lbs CaraAroma
6 lbs Munich Malt syrup (60 minutes) (I actually used 8 lbs)
6 lbs Wheat malt syrup (15 minutes) I actually used 7.5 lbs)
1 oz Perle (60 minutes)
1 oz Hersbrucker (15 minutes) (I used Hallertau)
The recipe called for wyeast 3638 Bavarian wheat but I used 3038 Weihenstephan Weizen. I squashed the bag early saturday morning but I got no action even into the afternoon. I could not brew it later in the day so it would have to wait until Sunday. By the time I got around to brewing and pitching the yeast, it was about 30 hours after I smashed the pack. It was very swollen by the time I pitched it. I did not get any signs of fermentation for the first 24 hours but then it started bubbling like a jacuzzi.
The original gravity was supposed to be 1.084 per the recipe, mine was 1.152. It has been in the primary fermenter now at 66 degrees and today - 10 days into fermentation, the gravity is 1.035. I used some online calculators and according to them it is 15.65% alcohol.
I'm all for strong beer - this should end up around 8% if it is anything like Aventinus. I will rack it to secondary around the end of this week and there it will sit for another 2 months.
My questions is - should I expect it to drop more gravity and get more alcohol? If so, wow!
The recipe is for 5 gallons:
.5 lbs CaraAroma
6 lbs Munich Malt syrup (60 minutes) (I actually used 8 lbs)
6 lbs Wheat malt syrup (15 minutes) I actually used 7.5 lbs)
1 oz Perle (60 minutes)
1 oz Hersbrucker (15 minutes) (I used Hallertau)
The recipe called for wyeast 3638 Bavarian wheat but I used 3038 Weihenstephan Weizen. I squashed the bag early saturday morning but I got no action even into the afternoon. I could not brew it later in the day so it would have to wait until Sunday. By the time I got around to brewing and pitching the yeast, it was about 30 hours after I smashed the pack. It was very swollen by the time I pitched it. I did not get any signs of fermentation for the first 24 hours but then it started bubbling like a jacuzzi.
The original gravity was supposed to be 1.084 per the recipe, mine was 1.152. It has been in the primary fermenter now at 66 degrees and today - 10 days into fermentation, the gravity is 1.035. I used some online calculators and according to them it is 15.65% alcohol.
I'm all for strong beer - this should end up around 8% if it is anything like Aventinus. I will rack it to secondary around the end of this week and there it will sit for another 2 months.
My questions is - should I expect it to drop more gravity and get more alcohol? If so, wow!