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Old 02-01-2007, 04:35 AM   #1
Baron von BeeGee
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Default Weizenbock


Yep, it's a Weizenbock...several months aging is a good thing here, as well as a pound of rice hulls in the mash.

Weizenbock

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 15.00
Anticipated OG: 1.073 Plato: 17.64
Anticipated SRM: 11.1
Anticipated IBU: 16.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 9.00 lbs. Wheat Malt Germany 1.039 2
15.0 2.25 lbs. Munich Malt Germany 1.037 8
14.2 2.13 lbs. Pilsener Germany 1.038 2
10.8 1.63 lbs. CaraMunich 40 France 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
32.00 g. Hallertau Hersbrucker Whole 4.75 16.0 60 min.

Yeast
-----
WYeast 3638 Bavarian Wheat
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Old 04-04-2007, 07:09 PM   #2
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What temp do you ferment at?
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Old 04-05-2007, 12:29 AM   #3
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From the Wyeast website.

3638 Bavarian Wheat Yeast. Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloviness. Flocculation - low; apparent attenuation 70-76% (64-75 F, 18-24 C)

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Old 04-05-2007, 07:45 PM   #4
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Baron...how do you think this would be with the American wheat yeast strain? I'm not a huge fan of the big time banana clove thing....but I really want to do this!
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Old 04-14-2007, 01:15 AM   #5
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Quote:
Originally Posted by chillHayze
What temp do you ferment at?
Sorry, dude, I missed this. I have found that I like 68-70F for the 3068...much above that and it get banana-y. It also seems to be a pretty strong fermenter and primary fermentations of 10 days aren't unusual in my experience.

I should note that my recipe says 3638...I'm not sure why, I used 3068. But pertinent input, Vermicious!
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Old 04-14-2007, 01:18 AM   #6
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Quote:
Originally Posted by Dude
Baron...how do you think this would be with the American wheat yeast strain? I'm not a huge fan of the big time banana clove thing....but I really want to do this!
I've used the American wheat yeast twice and honestly it's not very...characteristic of wheats (Hefeweizens, anyway). I think it would be an interesting experiment and I'd like to sample the result, but I guess it won't compare to Aventinus. You'll have an amberish, lightly hopped, high abv ale, though.

I discovered a few bottles of this recipe that I hid from myself while we were cleaning out our closet last week...I bring a few to Walker's. I'm not really sure as to the condition of them, but they should be decent.
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Old 04-18-2007, 01:40 AM   #7
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Brewing this next. Did you use rice hulls with all of that wheat?

Question on the color--is this based on Aventinus sort of? It looks light.
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Old 04-18-2007, 02:12 AM   #8
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Yeah, I used an entire pound of rice hulls. The color was pretty damn close to Aventinus...I did decoct it, so I'm not sure if that darkened it up a bit. I don't think Aventinus is past about 13 SRM, though.
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Old 04-18-2007, 02:16 AM   #9
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Quote:
Originally Posted by Baron von BeeGee
Yeah, I used an entire pound of rice hulls. The color was pretty damn close to Aventinus...I did decoct it, so I'm not sure if that darkened it up a bit. I don't think Aventinus is past about 13 SRM, though.
Ok, good to know. What I think I will do is add a handful of Carafa at sparge to darken it slightly. Right now this is the color of an amber....

I bought a bottle of Aventinus tonight for research purposes, I'll compare them.

Thanks Baron!
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Old 04-18-2007, 02:38 AM   #10
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Quote:
Originally Posted by Dude
Ok, good to know. What I think I will do is add a handful of Carafa at sparge to darken it slightly. Right now this is the color of an amber....
You know, this brings up one of my pet peeves with Munich malt. You'll see mine is 8L in the recipe, but many recipes just say Munich. Great. 6L? 8L? 20L? PITA. It can affect color & flavor.

I'm currently restraining myself to Weyermann for Munich which means I (5.1-6.9) or II (8.1 - 9.9) for light or dark, respectively.
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