RonPopeil
Well-Known Member
I'm not opposed to decoctions, step mashes, etc. I tend to use Northern Brewer. Due to it's lineage it's similar to noble hops but with more alpha acid which provides a better value for dollar.
Weizenbock
Boil Volume: 6.7G
Target Volume: 5.5G
OG: 1.080
FG: 1.019
IBU: ~27
ABV: 7.9
SRM: "17.6"
Efficiency: 74%
9.5# Flaked Wheat
8.5# Munich 10
0.33# Chocolate Malt
0.5oz Magnum @ 60
0.5oz Northern Brewer @60
0.5oz Northern Brewer @ 20
Treat 9G of distlled water with 3tsp of calcium chloride and 2.5tsp of Gypsum. Dough in with 2G @ 165 to hit 128F and rest for 20 minutes. Bring 3.75G to 169 and add to mash to reach sach rest @ 152 for a final ratio of 1.25qt/pnd per pound. Sparge with 3.5G @ 200F to collect 6.75G.
Chill and pitch 2qt of WLP830 slurry.
Weizenbock
Boil Volume: 6.7G
Target Volume: 5.5G
OG: 1.080
FG: 1.019
IBU: ~27
ABV: 7.9
SRM: "17.6"
Efficiency: 74%
9.5# Flaked Wheat
8.5# Munich 10
0.33# Chocolate Malt
0.5oz Magnum @ 60
0.5oz Northern Brewer @60
0.5oz Northern Brewer @ 20
Treat 9G of distlled water with 3tsp of calcium chloride and 2.5tsp of Gypsum. Dough in with 2G @ 165 to hit 128F and rest for 20 minutes. Bring 3.75G to 169 and add to mash to reach sach rest @ 152 for a final ratio of 1.25qt/pnd per pound. Sparge with 3.5G @ 200F to collect 6.75G.
Chill and pitch 2qt of WLP830 slurry.