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Old 03-12-2013, 11:49 AM   #1
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Join Date: Aug 2011
Location: Brewer, ME
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Default Recipe Critique: "Brew Year's Day" Dunkel Weizenbock (?)

Hey Brew fans,

I came up with a recipe a while back for a dark lager using the Breiss Midnight Wheat. I didn't have a target style in mind - I just wanted to experiment a bit to hit some of my own targets for IBUs, SRM, and hop profile. I figured it would be closest to a black lager, but upon tasting it, it's got much more of a bock flavor, but is still quite roasty. The recipe is below:

Brew Year's Day Dunkel Weizenbock (?)
Style: Traditional Bock OG: 1.067
Type: All Grain FG: 1.017
ABV: 6.55 %
Calories: 219 IBU's: 23.98
Efficiency: 82 % Boil Size: 8.00 Gal
Color: 25.4 SRM Batch Size: 5.25 Gal
Preboil OG: 1.063 Boil Time: 90 minutes

Grains & Adjuncts
Amount Percentage Name Time Gravity
6.00 lbs 48.48 % Pilsner (2 Row) UK 60 mins 1.036
5.00 lbs 40.40 % Rahr White Wheat 60 mins 1.038
6.00 ozs 3.03 % Fawcett Pale Chocolate 60 mins 1.030
4.00 ozs 2.02 % Briess Midnight Wheat 60 mins 1.032
12.00 ozs 6.06 % Briess Victory Malt 60 mins 1.034

Amount IBU's Name Time AA %
1.00 ozs 15.32 Spalt (Ger) 60 mins 5.00
1.00 ozs 5.62 Strisselspalt 45 mins 2.00
1.00 ozs 3.04 Strisselspalt 15 mins 2.00

Amount Name Laboratory / ID
4L Starter Zurich Lager White Labs 0885

Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil
5.00 each Yeast Nutrient 15 mins Boil

Mash Profile
Medium Body Infusion 90 min @ 154.0°F
Mashout 10 min @ 170.0°F

For you seasoned veterans out there, from the looks of this, what style did I come closest to matching? I know a true bock uses a large amount of Munich malt, and I didn't use any. The taste is pretty good, and I know that's what matters most, but I'm just curious to see what the community thinks.


On Tap: Classic American Pilsner, Optic Cascade SMaSH Lager
Secondary Fermenter: None
Primary Fermenter: Flower Power IPA clone
On Deck: 'Sappy Maple' Brown Ale
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