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I don't know if you're still looking but I'd like to know too. I've been ordering from brewers pantry. I'm considering switching to toronto brewing.

Primary, secondary and glass. German pilsner I called Anfnger Brauer

Pictures from grain to glass

Day two of weizenbock fermentation.

Carboys fermentation

It is darker than Vitus but not as dark as Schneider Aventinus. It's currently bubbling away in the carboy. I was mostly after the aroma/flavour of the Vitus (clove & banana) and it's overall smoothness rather than trying to clone it exactly.

This is my recipe for a 1 gallon all grain weizenbock. I made the recipe with brewing software so the specialty malts might seem odd for the style. 2 lbs wheat malt .5 lb pilsner malt .75 Vienna malt .25 crystal 90L 2.5 oz steel cut oats* (forgot to add) 1/8lb rice hulls Total...

Found this elsewhere on the site. My weizenbock was 1.100 @ 0.875 gallons so, 100 x 0.875 = 87.5. 87.5 / 1 = 87.5 or 1.087-1.088

Using this formula I get an OG of 1.0875, round up to 1.088

So I'm still not sure what the OG calculates out to, but I'm estimating around 1.085-1.095. Fermentation's off and running. I woke up the morning after and the cup of sanitizer I have the blow off tube in was full of foam. Dumped that and switch out a new sanitizer cup. I'll post results and FG...

I just finished brewing a weizenbock. I took a gravity reading before I had it topped up to a full 1 gallon so I was wondering if anyone could help me calculate my actual OG. I got a hydrometer reading of 1.100 @ 65F in 0.875 gallons of wort. I added 2 cups of water at 65F to being it up to a...

So 1 gallon minus 2 cups is 0.875 gallons. I added 2 cups of water to bring it up to 1 gallon even. If anyone can do the math on that if be grateful.

Smacked the smack pack of Wyeast weihenstephaner 3068 when I started my brew. I forgot to order DME so I pre boiled some water and sanitized a mason jar and measuring cup. When it came time to pitch I measured the yeast. I estimated 3/5 of the pack to be 1/4 cup. I poured the 2/5 into about half...

Just finished up. Got a hydrometer reading of 1.100 @ 65F before adding 2 cups of water @ 65F. I'm not sure what that works out to exactly. I don't want to mess with it anymore than I had already. I'm sure I could figure it out if I was better at math.

Halfway thru the boil at the moment. I used pjj2ba's step mash schedule and I was mostly on point. OG to follow.

I'll have to double check but I think the 111F rest is specific to wheat based beers. If I remember correctly it's to promote the clove aroma.

I could be slightly off on those numbers, I don't have the book in front of me at the moment.

Just listening to a podcast on decoction with Jamil and John Palmer. They seem to think it's not as essential as it was in the past with less modified malts. I'm going to use the step mash schedule found in radical brewing (Randy Moshier). 111F to 122F to 152F to 170f mash out. I'll post the...

I'm about ready to brew a weizenbock inspired by Weihenstephaner Vitus. This will be my 3rd all-grain batch. I'm working off stovetop doing one gallon batches at the moment. I'm wondering if a decoction will be more trouble than it's worth for this. I handled a step mash on my lager pretty well...

Ok, that makes sense. I'll probably be starting by the weekend, so I'll post my results.