Brewing 09/09/09...try to catch the devil on the flip-side... :cross:
Nine-zen-bock
A ProMash Recipe Report
BJCP Style and Style Guidelines
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15-C German Wheat and Rye Beer, Weizenbock
Min OG: 1.064 Max OG: 1.096
Min IBU: 15 Max IBU: 30
Min Clr: 12 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 16.00
Anticipated OG: 1.079 Plato: 19.06
Anticipated SRM: 5.2
Anticipated IBU: 26.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.067 SG 16.36 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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37.5 6.00 lbs. Pilsener Germany 1.038 2
43.8 7.00 lbs. White Wheat Belgium 1.040 3
6.3 1.00 lbs. Vienna Malt Germany 1.037 3
6.3 1.00 lbs. Flaked Corn (Maize) America 1.040 1
6.3 1.00 lbs. Flaked Soft White Wheat America 1.034 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Tettnanger Pellets Pellet 4.20 8.9 First WH
1.00 oz. Tettnanger Pellets Pellet 4.20 16.4 60 min.
0.50 oz. Saaz (Czech) Pellet Pellet 2.60 0.8 5 min.
Extras
Amount Name Type Time
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1.00 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Unit(s)Servomyces Other 15 Min.(boil)
Yeast
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White Labs WLP300 Hefeweizen Ale
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 16.00
Water Qts: 24.00 - Before Additional Infusions
Water Gal: 6.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions
Saccharification Rest Temp : 148 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 20
Total Mash Volume Gal: 7.28 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
