Hops-a-Lot
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- Mar 2, 2009
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Hey all, it's been awhile since I've been active on here (still looking for a job) so I thought I would kick things back off with my latest recipe. When my wife and I were out a few weeks ago I had my first Aventinus wheat dopplebock and I loved it (so did the SWMBO). Of course, I immediately wanted to brew my own version. I went first to my JoHB and took a look at Mr. Papazian's weizenbock recipe. I made a few modifications and here's what I came up with. Let me know what you think.
Weeping Wednesday Weizenbock
Finished Vol.: 5-gal
8.0-lbs Muntons Plain Wheat DME
1.0-lb UK Crystal malt (50-60 L)
0.25-lb Briess Chocolate Malt (325-375L)
0.25-lb Belgian De-Bittered Black Malt (500-530L)
1.5-oz German Spalt Hops (3.2% AA) 60 min
1.0-oz American Tettnang (4.2% AA) 10 min
1.0-oz Hallertauer (3.5% AA) 5 min
Steep grains in 150-160F water for about 45 minutes. Bring brew kettle volume to 3-gal and bring to boil. Add half of the DME and first wort hops. At 50-min add flavor hops and remaining DME. At 55-min add aroma hops. cool wort to about 70F and pitch yeast starter.
Wyeast W3086 weizen yeast (2-L starter)
The original JoHB recipe called for 1.5-lbs of amber DME but I replaced it with an all-wheat bill. What will this do to the overall profile of the finished product? I also really want all of the banana flavor and aroma of the Aventinus brew so I plan to ferment in the low-to mid 70s. I will do a 2-week primary with 2-week bottle conditioning.
Is there any need for extended conditioning of this type of beer? I heave read that wheats are best consumed when they are fresh but I have also read that weizenbocks require 8-12 weeks of bottle conditioning to reach their peak. Any comments?
I look forward to your thoughts!
Weeping Wednesday Weizenbock
Finished Vol.: 5-gal
8.0-lbs Muntons Plain Wheat DME
1.0-lb UK Crystal malt (50-60 L)
0.25-lb Briess Chocolate Malt (325-375L)
0.25-lb Belgian De-Bittered Black Malt (500-530L)
1.5-oz German Spalt Hops (3.2% AA) 60 min
1.0-oz American Tettnang (4.2% AA) 10 min
1.0-oz Hallertauer (3.5% AA) 5 min
Steep grains in 150-160F water for about 45 minutes. Bring brew kettle volume to 3-gal and bring to boil. Add half of the DME and first wort hops. At 50-min add flavor hops and remaining DME. At 55-min add aroma hops. cool wort to about 70F and pitch yeast starter.
Wyeast W3086 weizen yeast (2-L starter)
The original JoHB recipe called for 1.5-lbs of amber DME but I replaced it with an all-wheat bill. What will this do to the overall profile of the finished product? I also really want all of the banana flavor and aroma of the Aventinus brew so I plan to ferment in the low-to mid 70s. I will do a 2-week primary with 2-week bottle conditioning.
Is there any need for extended conditioning of this type of beer? I heave read that wheats are best consumed when they are fresh but I have also read that weizenbocks require 8-12 weeks of bottle conditioning to reach their peak. Any comments?
I look forward to your thoughts!