Weizenbock Weizenbock - 2nd place Category 15 winner - Home Brew Forums
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Old 10-11-2009, 01:49 PM   #1
bernerbrau
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Jun 2008
Nashville, TN
Posts: 8,511
Liked 27 Times on 26 Posts


Recipe Type: All Grain   
Yeast: 3068   
Yeast Starter: 1 pint @ 1.050, 4 days   
Batch Size (Gallons): 3.5   
Original Gravity: 1.072   
Final Gravity: 1.021   
IBU: 26   
Boiling Time (Minutes): 60   
Color: 25   
Primary Fermentation (# of Days & Temp): 14 @ 70   
Additional Fermentation: Bottle conditioned 21 days @ 70   
Secondary Fermentation (# of Days & Temp): 14 @ 70   
Tasting Notes: Powerful banana and clove esters, strong malt backbone, and a slight alcohol bite   

Weizenbock

Weyermann Pale Wheat 5lbs 8oz
Weyermann Chocolate Wheat 0lbs 8oz
Briess Organic Munich 10 4lbs 0oz
Wyeast 3068 1ea
Rice Hulls 1lb 4oz
Palisades Pellets - 6.5% 0.25oz @60
Palisades Pellets - 6.5% 0.75oz @15



 
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Old 10-11-2009, 02:47 PM   #2
cvstrat
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Apr 2009
Richmond, VA
Posts: 691
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I <3 Weizenbock. For some reason I always thought they needed a much lower fermentation temp, say low 60s. I may have to try this out.



 
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Old 10-11-2009, 03:12 PM   #3
bernerbrau
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Jun 2008
Nashville, TN
Posts: 8,511
Liked 27 Times on 26 Posts


Quote:
Originally Posted by cvstrat View Post
I <3 Weizenbock. For some reason I always thought they needed a much lower fermentation temp, say low 60s. I may have to try this out.
Probably because true bocks, being lagers, require a lower fermentation temperature. Weizenbock, however, isn't Bock

 
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Old 10-11-2009, 03:26 PM   #4
cvstrat
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Apr 2009
Richmond, VA
Posts: 691
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I remember reading the BYO Aventinus clone recipe and it requiring lagering. Although the bottle says it's fermented w/ale yeast. Kinda got confused.

 
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Old 10-12-2009, 02:51 AM   #5
rking
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May 2008
St. Louis
Posts: 53

Mash Temps?
__________________
Cory

 
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Old 10-12-2009, 12:07 PM   #6
bernerbrau
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Jun 2008
Nashville, TN
Posts: 8,511
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Quote:
Originally Posted by rking View Post
Mash Temps?
Mashed for 60 minutes at 150, finished at 149, batch sparged with 180-degree water to collect 6 gallons. Final post-boil volume was 3.5 due to having boiled off a significant amount of wort.

 
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Old 10-12-2009, 12:27 PM   #7
bernerbrau
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Jun 2008
Nashville, TN
Posts: 8,511
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If you scale the grain bill from 3.5 to 5 gallons you can probably get a full-sized batch. This was originally supposed to be a dunkelweizen but due to the use of chocolate wheat and the large boil-off (this was before I bought the pot for full boils and boiled side-by-side in two pots) it ended up being much darker and stronger. The mistake ended up placing me in a competition

 
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Old 10-13-2009, 11:26 PM   #8
michael.berta
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May 2007
Posts: 519
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Whats up with Palisade hops? How do they compare to something like hallertau or magnum

 
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Old 10-14-2009, 02:16 AM   #9
bernerbrau
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Jun 2008
Nashville, TN
Posts: 8,511
Liked 27 Times on 26 Posts


Palisade is like an American-style noble hop. So a bit of the cascade/chinook impression while still being reminiscent of german hops, I guess. I dunno, I'm not great on hops but I always try to change it up where I can.

 
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Old 07-27-2010, 05:42 PM   #10
Ludovico
Registered User
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Jun 2010
Calgary
Posts: 83

I'm going to follow this recipe for my first all-grain batch. I love Weizenbock's like no other style, and I'm thinking of dryhopping with some more aggressive aroma hops. Thoughts?



 
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