Originally Posted by nutty_gnome
I made his phat fired weizenbock with american yeast as given in the book and it is fabulous. Took a while to come into its own but I like it a lot.
Did you do the recipe exactly as described in the book? A few things I question here, is the DME amber or golden (the "light" throws me off)? What grade is the crystal (10, 20, etc)? The only de-bittered malt I see on the market is Belgian.
Batch size: 5 gallons
6.6 lb wheat/barley malt extract syrup
1.5 lb amber light dry malt extract
1 lb crystal malt
1/4 lb chocolate malt
1/4 lb german caffe (black debittered) malt
1.5 oz spalt hops (boiling)- 60 minutes
1 oz santiam hop pellets (sub Mt. Hood or American Tettnanger)- 5 minutes
1 oz santiam hop pellets (sub Mt. Hood or American Tettnanger)- 2 minutes
Seep crystal, chocolate, black malt in 1 gallon at 160F for 30 minutes. Add additional water for a 3 gallon boil. Proceed as usual.