invivoSaccharomyces
Well-Known Member
I've put together a partial mash weizenbock recipe, taking notes from other recipes I've found. I put together the grains before picking up the extracts, and I'm not sure which combination of extracts will give me the best beer, so that's why I'm here!
Grain bill:
3lbs white wheat
2lbs Munich malt
.5lbs Crystal 40L
.5lbs Aromatic
.5lbs Special B
2oz Pale chocolate
Mash @154 for 1 hour in 2 gallons, single-step decoction at flame out.
Hops:
1oz Tettnang 6.3AA (60min)
1oz Hallertau (20min)
Yeast: Wyeast 3068 Weihenstephan Weizen
Extract during boil (option A):
6lbs liquid wheat extract, 1lb light DME
(option B):
4lbs liquid wheat extract, 3lbs liquid Munich extract
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The problem with option B is that I have a 6lb jug of wheat LME, so if I don't use the whole thing, I have to try and save it and use it in another batch. I also have to buy some Munich extract, since I don't have any at hand. Also, I have a pound of dry amber extract, and I have no idea if that would add anything to this recipe.
So my question is, what difference would my choices of extract make on the final product? Which would you choose?
Grain bill:
3lbs white wheat
2lbs Munich malt
.5lbs Crystal 40L
.5lbs Aromatic
.5lbs Special B
2oz Pale chocolate
Mash @154 for 1 hour in 2 gallons, single-step decoction at flame out.
Hops:
1oz Tettnang 6.3AA (60min)
1oz Hallertau (20min)
Yeast: Wyeast 3068 Weihenstephan Weizen
Extract during boil (option A):
6lbs liquid wheat extract, 1lb light DME
(option B):
4lbs liquid wheat extract, 3lbs liquid Munich extract
------
The problem with option B is that I have a 6lb jug of wheat LME, so if I don't use the whole thing, I have to try and save it and use it in another batch. I also have to buy some Munich extract, since I don't have any at hand. Also, I have a pound of dry amber extract, and I have no idea if that would add anything to this recipe.
So my question is, what difference would my choices of extract make on the final product? Which would you choose?
