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Old 04-13-2009, 07:42 PM   #1
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Default Jamil's Weizenbock or other Weizenbock?

I have really been enjoying my dark wheat's lately, and having never actually had one, I can almost imagine the glory of a Weizenbock. Problem is, I'm having trouble locating a recipe I feel certain will be both delicious and true to style. Has anyone here brewed Jamil's version from Brewing Classic Styles? Is there a particular Weizenbock recipe you would recommend otherwise? Help me locate a good one. AG, preferred. thanks.


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Old 04-13-2009, 10:29 PM   #2
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nobody likes weizenbocks?


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Old 04-13-2009, 11:30 PM   #3
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Haven't had a weizenbock (can't find one around here), but Jamil's recipes are always a good bet. I have tried (and modified) many of his and they are always good.

Try it and report back!
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Old 04-14-2009, 03:42 AM   #4
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+1 on Jamil's recipes, I haven't had one I didn't like. I brewed one based on information from Ray Daniels book that was OK but Jamil's recipe would be darker, maltier and likely tastier.

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Old 04-14-2009, 03:43 AM   #5
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I'd start with JZ, he knows his stuff and how he's described his brew sounds spot-on. I've had a few that were horribly cloyingly sweet. Never brewed one of my own.
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Old 04-14-2009, 11:11 AM   #6
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Quote:
Originally Posted by the_bird View Post
I'd start with JZ, he knows his stuff and how he's described his brew sounds spot-on. I've had a few that were horribly cloyingly sweet. Never brewed one of my own.
I don't want cloyingly sweet, nope. I want rich and spicy. He describes in BCS how it's his favorite warming halloween beer. That alone makes me want one (I can almost taste it). I guess I'll go with his recipe.....I just don't have a big enough kettle to do the 90 minute boil for all that Pilsner malt....what to do?
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Old 04-14-2009, 11:26 AM   #7
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After trying several cracks at a recipe myself and never being happy with the results, I went with JZ's recipe verbatim.

One of the best damn WB's I've had.

Just use good yeast. I suggest the Weihenstephaner strain from Wyeast.
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Old 04-14-2009, 12:44 PM   #8
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Thanks, Evan. That's exactly what I wanted to know. The Weihenstephaner is the only hefe-type yeast I have in house, so that's good.

As for the 90-minute boil for the Pils malt. I suppose I could get an equivalent Liquid Pils extract just for that portion of the recipe......
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Old 04-14-2009, 01:03 PM   #9
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I have brewed Jamil's weizenbock recipe as well and it came out great. Highly recommend it.
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Old 04-14-2009, 03:51 PM   #10
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I have this batch in the keg aging, and I already love it:

4.00lbs White Wheat
2.00lbs Cara Munich II
0.50lbs Caramel Wheat
0.50lbs Chocolate Wheat
1.00lbs Rahr 2-row
0.50lbs Flaked Wheat

2.00lbs Wheat DME
1.50lbs Dark DME
1.00lbs Corn Sugar

Double Step Mash, 150*F for 30min, 154*F for 30min
Batch sparge twice, half of the water each

0.75oz Hallertau Hersbruck 8.7% @ 60min

Safbrew WB-06, 2pkgs, rehydrated
Aerated the mash

Added DME and sugar @ knockout

SG @ sparge (mash & sparge) 1.037 @ 80*F
OG = 1.072 @ 78*F
FG = 1.012 @ 66*F
ABV = 7.86%


It is very dark, very rich, with slight undertones of coffee and chocolate.



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