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Old 09-19-2012, 01:04 PM   #1
AngryHobbitBrewing
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Jul 2012
Eagan, Minnesota
Posts: 58
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Weizenbock: Here is my recipe any ideas and pr comments are welcome

7 gallons
All Grain
1.081~OG→1.020~FG→8.0%ABV 19 IBU 16.1L SRM
Yeasts
12.68 ounces
3068 - Weihenstephan Weizen
Wyeast (Ale) 12.68 ounces

Fermentables
22 pounds
Wheat (Flaked)
35ppg, 2L 11 pounds
50%
Vienna
34ppg, 4L 5 pounds
23%
2 Row Base
36ppg, 2L 2.75 pounds
12%
Munich (Dark)
33ppg, 20L 1.75 pounds
8%
Crystal 50L
33ppg, 50L 12 ounces
3%
Special B
29ppg, 140L 12 ounces
3%

Hops
2 ounces
Hallertauer
5%, Pellet 2 ounces
100%


Batch/Fly
1 hour, 11.45 gallons
Strike
Target 152F 8.25 gallons
163F
1 hour
Sparge 3.20 gallons
170F

Boil
90 minutes, 8.34 gallons
Hallertauer hops
5%, Pellet 2 ounces
60 minutes (+30)
Add wort chiller 15 minutes (+75)

Ferment
21 days @ 62F, 2 months @ 62F
Rack to secondary (62F) 2 months (+21 days)


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Zach Mahdak
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Old 09-24-2012, 03:25 PM   #2
AngryHobbitBrewing
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Jul 2012
Eagan, Minnesota
Posts: 58
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Bump.... I guess HBTers dont really brew this style! Once angain any suggestions comments please respond!
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Old 09-29-2012, 07:13 PM   #3
mscg4u
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Nov 2011
Savannah, Georgia
Posts: 95

Looks tasty, but I would throw in some rice hulls otherwise you might end up with a stuck sparge with all that wheat

 
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Old 09-29-2012, 07:28 PM   #4
MrOH
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Sep 2011
Philadelphia, PA
Posts: 175
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I'd use malted wheat instead of flaked, otherwise, you may have problems converting.
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Old 09-30-2012, 01:50 PM   #5

Definitely use malted wheat. Use pilsner in lieu of the 2-row or just eliminate it altogether and add more wheat and vienna. 62F will be on the clovey side if that's what you're looking for.
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