DeadYetiBrew
Well-Known Member
So after a horrible first PM we went all-grain.... The weizenbock i created tasted really odd and we think we either got Tannins or it got infected. Being the new brewers we are (only started in Jan.) we want to try a lot of different styles. However, I'm stubborn and don't want my only weizenbock to have sucked, so i'm redoing it, this time ALL GRAIN!
Let me know how this looks, i'm trying to go with the grainy flavor of the wheat, with the maltiness of munich and the toasty of vienna, with a slight hint of chocolate malt, and some Maris Otter.
We're doing Single Infusion batch sparging, i'd decoction mash it but i would rather see how it tastes before deciding that.
_______________________________________________________________
Weizen-Up
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
17-D Wheat Beer, Weizenbock
Min OG: 1.066 Max OG: 1.080
Min IBU: 15 Max IBU: 30
Min Clr: 7 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 14.54
Anticipated OG: 1.081 Plato: 19.61
Anticipated SRM: 18.0
Anticipated IBU: 12.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
61.9 9.00 lbs. Wheat Malt America 1.038 2
18.9 2.75 lbs. Maris Otter 1.038 3
5.5 0.80 lbs. Munich Malt(2-row) America 1.035 6
5.5 0.80 lbs. Vienna Malt Germany 1.037 3
5.2 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
3.0 0.44 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Northern Brewer Whole 3.20 12.4 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.09 Oz Irish Moss Fining 5 Min.(boil)
Yeast
-----
WYeast 3068 Weihenstephan Weizen
______________________________________________________________
Ferment for 7 days in prime then bottle... I let the other one go for 1 week primary and 2 weeks secondary, it's still wheat looking but not enough... What do you guys think?
Let me know how this looks, i'm trying to go with the grainy flavor of the wheat, with the maltiness of munich and the toasty of vienna, with a slight hint of chocolate malt, and some Maris Otter.
We're doing Single Infusion batch sparging, i'd decoction mash it but i would rather see how it tastes before deciding that.
_______________________________________________________________
Weizen-Up
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
17-D Wheat Beer, Weizenbock
Min OG: 1.066 Max OG: 1.080
Min IBU: 15 Max IBU: 30
Min Clr: 7 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 14.54
Anticipated OG: 1.081 Plato: 19.61
Anticipated SRM: 18.0
Anticipated IBU: 12.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
61.9 9.00 lbs. Wheat Malt America 1.038 2
18.9 2.75 lbs. Maris Otter 1.038 3
5.5 0.80 lbs. Munich Malt(2-row) America 1.035 6
5.5 0.80 lbs. Vienna Malt Germany 1.037 3
5.2 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
3.0 0.44 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Northern Brewer Whole 3.20 12.4 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.09 Oz Irish Moss Fining 5 Min.(boil)
Yeast
-----
WYeast 3068 Weihenstephan Weizen
______________________________________________________________
Ferment for 7 days in prime then bottle... I let the other one go for 1 week primary and 2 weeks secondary, it's still wheat looking but not enough... What do you guys think?