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Old 10-16-2008, 05:22 AM   #1
ohiobrewtus
 
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Nov 2006
Ohio
Posts: 7,785
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Recipe Type: All Grain   
Yeast: WLP320   
Yeast Starter: 2 qt   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5.5   
Original Gravity: 1.086   
Final Gravity: 1.021   
IBU: 16.9   
Boiling Time (Minutes): 60   
Color: 23.8   
Primary Fermentation (# of Days & Temp): 10@ 68F   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): 14@ 68F   
Tasting Notes: see below   

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Recipe: Klaiberhaus Weizenbock
Brewer:
Asst Brewer:
Style: Weizenbock
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.086 SG
Estimated Color: 23.8 SRM
Estimated IBU: 16.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Wheat Malt, Ger (2.0 SRM) Grain 47.53 %
4.00 lb Munich Malt (9.0 SRM) Grain 23.77 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 17.83 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.97 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.97 %
0.50 lb Special Roast (50.0 SRM) Grain 2.97 %
0.33 lb Chocolate Malt (350.0 SRM) Grain 1.96 %
1.50 oz Tettnang [4.50 %] (60 min) Hops 16.9 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP320) Yeast-Wheat

Mash Schedule: Decoction Mash, Single
Total Grain Weight: 16.83 lb
----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
35 min Protein Rest Add 8.42 gal of water at 126.6 F 122.0 F
45 min Saccharification Decoct 3.57 gal of mash and boil it 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
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Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.

 
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Old 08-23-2012, 02:27 AM   #2
Boardndave
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Mar 2011
, MN
Posts: 39
Liked 3 Times on 2 Posts


How did this turn out? Any suggestions for those looking to skip decoction?

 
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