DeadYetiBrew
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3068
- Yeast Starter
- Yes (below)
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.074
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 12.2
- Color
- 17.4 SRM (Muddy Brown)
- Primary Fermentation (# of Days & Temp)
- 7 @ 70ish (below)
- Secondary Fermentation (# of Days & Temp)
- 14 @ 70ish (below)
First a little history. I brewed this because i got mad my first Partial Mash and Weizenbock went horribly... So, I weizened-up, hence the name, yes i know corny. After the messed up partial mash we went All Grain. So I wanted to try it again to truly see a weizenbock. So i redid the recipe for all grain and got this. (Redux is another corny joke)...
----------------
Min OG: 1.066 | Max OG: 1.080
Min IBU: 15 | Max IBU: 30
Min Clr: 7 | Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.25 | Wort Size (Gal): 5.25
Total Grain (Lbs): 14.29
Anticipated OG: 1.074 | Plato: 17.97
Anticipated SRM: 17.4
Anticipated IBU: 12.2
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
63.0 | 9.00 lbs. Wheat Malt | America | 1.038 | 2
17.5 | 2.50 lbs. Maris Otter | 1.038 | 3
5.6 | 0.80 lbs. Munich Malt(2-row) | America | 1.035 | 6
5.6 | 0.80 lbs. Vienna Malt | Germany | 1.037 | 3
5.2 | 0.75 lbs. Cara-Pils Dextrine Malt | 1.033 | 2
3.1 | 0.44 lbs. Chocolate Malt | America | 1.029 | 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Northern Brewer Whole 3.20 12.2 60 min.
Yeast
-----
WYeast 3068 Weihenstephan Weizen
Now for some specifics, I added 1 lb of Rice Hulls to prevent stuck mashes/sparges, it helped but i almost had a stick. Also i usually get 75% efficiency but got 73%, probably due to the fact i should have let it mash a little longer.
The starter I made was fairly big in anticipation for this gravity. I used:
1 cup - Muntons Light DME
2 cups - Water
1 tbsp - Yeast Nutrient
the next day i made another starter and double what i had here, except on the nutrient, so the total amount used was
3 cups - Muntons Light DME
4 cups - Water
2 tbsp - Yeast Nutrient
This got the yeast nice and happy....
Now, I thought the wort cooled all the way, however it must have heated back up in the truck on the way home (brewed at a different location) and when i got home to pitch the yeast the carboy was noticeably warmer than the other carboys (i'd say around 90*F), however i noticed AFTER i pitched the yeast, but the little buggers took off almost immediately and i got a great banana flavor from it.
Taste - The beer tastes good, some people don't like it, however i like the slight chocolate flavor it has, it's very smooth and love the slight banana flavor the yeast gives. Each bottle also seems to be slightly different then the other. So much better than the other Weizenbock I did.
----------------
Min OG: 1.066 | Max OG: 1.080
Min IBU: 15 | Max IBU: 30
Min Clr: 7 | Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.25 | Wort Size (Gal): 5.25
Total Grain (Lbs): 14.29
Anticipated OG: 1.074 | Plato: 17.97
Anticipated SRM: 17.4
Anticipated IBU: 12.2
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
63.0 | 9.00 lbs. Wheat Malt | America | 1.038 | 2
17.5 | 2.50 lbs. Maris Otter | 1.038 | 3
5.6 | 0.80 lbs. Munich Malt(2-row) | America | 1.035 | 6
5.6 | 0.80 lbs. Vienna Malt | Germany | 1.037 | 3
5.2 | 0.75 lbs. Cara-Pils Dextrine Malt | 1.033 | 2
3.1 | 0.44 lbs. Chocolate Malt | America | 1.029 | 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Northern Brewer Whole 3.20 12.2 60 min.
Yeast
-----
WYeast 3068 Weihenstephan Weizen
Now for some specifics, I added 1 lb of Rice Hulls to prevent stuck mashes/sparges, it helped but i almost had a stick. Also i usually get 75% efficiency but got 73%, probably due to the fact i should have let it mash a little longer.
The starter I made was fairly big in anticipation for this gravity. I used:
1 cup - Muntons Light DME
2 cups - Water
1 tbsp - Yeast Nutrient
the next day i made another starter and double what i had here, except on the nutrient, so the total amount used was
3 cups - Muntons Light DME
4 cups - Water
2 tbsp - Yeast Nutrient
This got the yeast nice and happy....
Now, I thought the wort cooled all the way, however it must have heated back up in the truck on the way home (brewed at a different location) and when i got home to pitch the yeast the carboy was noticeably warmer than the other carboys (i'd say around 90*F), however i noticed AFTER i pitched the yeast, but the little buggers took off almost immediately and i got a great banana flavor from it.
Taste - The beer tastes good, some people don't like it, however i like the slight chocolate flavor it has, it's very smooth and love the slight banana flavor the yeast gives. Each bottle also seems to be slightly different then the other. So much better than the other Weizenbock I did.
