Any good weizenbock recipes?

[Soulive]

I checked the database and didn't see any reviews on the existing recipes. I'm looking for something like Aventinus that I can pitch onto a cake of 3068. I'd prefer AG recipes but I'll convert extract as well. Any ideas?

 

[Beerrific]

Do you listen to The Jamil Show? They interviewed Rodney Kibzey winner of the Sam Adams Long Shot. He won with a weizenbock and he said he was going for a beer a lot like Aventinus. I would recommended listening the the whole thing, a lot of good tips on brewing the style.
http://www.thebrewingnetwork.com/archive/Jamil12-03-07.mp3

Also, Rhoobarb sent me a weizenbock in the last beer swap. It was very good. He sent the recipe but I can't find it right now. I am sure he would share if you sent him a PM.

EDIT: I found the recipe: https://www.homebrewtalk.com/showpost.php?p=341385&postcount=1

 

[Soulive]

Thanks Beerrific. What do we think of this...

3.30 lb Pale Liquid Extract (8.0 SRM) Extract 24.46 %
6.00 lb Wheat Malt, Ger (2.0 SRM) Grain 44.48 %
2.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 14.83 %
1.13 lb Caramunich Malt (56.0 SRM) Grain 8.38 %
0.75 lb Munich Malt - 10L (10.0 SRM) Grain 5.56 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.85 %
0.06 lb Black (Patent) Malt (500.0 SRM) Grain 0.44 %
1.25 oz Hallertauer [4.80 %] (60 min) Hops 16.9 IBU
0.75 oz Hallertauer [4.80 %] (15 min) Hops 5.0 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

 

[Evan!]

I had some from Dude that was effing phenomenal. He said it was based on a recipe from baron von beegee, so you might PM him.

 

[Soulive]

I had some from Dude that was effing phenomenal. He said it was based on a recipe from baron von beegee, so you might PM him.

Thanks. Baron's recipe looks much more simple so I'll PM Dude. I always appreciate simple...

 

[Kaiser]

Thanks Beerrific. What do we think of this...

3.30 lb Pale Liquid Extract (8.0 SRM) Extract 24.46 %
6.00 lb Wheat Malt, Ger (2.0 SRM) Grain 44.48 %
2.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 14.83 %
1.13 lb Caramunich Malt (56.0 SRM) Grain 8.38 %
0.75 lb Munich Malt - 10L (10.0 SRM) Grain 5.56 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.85 %
0.06 lb Black (Patent) Malt (500.0 SRM) Grain 0.44 %
1.25 oz Hallertauer [4.80 %] (60 min) Hops 16.9 IBU
0.75 oz Hallertauer [4.80 %] (15 min) Hops 5.0 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

I'm afraid the roasted grains would overpower the taste.

I'm currently enjoying the 2nd try of my Adventius Weizenbock. It's more Aventius inspired than a clone. And since I haven't had an Aventius for a while I can't compare now.

The grainbill is:

60% Dark Wheat
30% Munich II
6% CaraMunich II
4% CaraMunich III

Magnum at 60 min for bittering
15g Hallertau at 5 min for aroma/flavor

estimated IBUs = 17

It has a nice dark copper color and great malt and fruit ester aroma. I used WY3056 and didn't make a ferulic acid rest when mashing. The mash was a decoction mash. but a simple 2 step infusion should work to.

It still has a considerable amount of fusel alcohols though, even though I kept the fermentation temp below 66 *F. I guess I will have to keep it lower next time. But luckily the fusels soften with age.

Version one got into the lower 70's and was almost undrinkable because of the harsh alcohols it developed.

Kai

 

[Soulive]

I'm afraid the roasted grains would overpower the taste.

I'm currently enjoying the 2nd try of my Adventius Weizenbock. It's more Aventius inspired than a clone. And since I haven't had an Aventius for a while I can't compare now.

The grainbill is:

60% Dark Wheat
30% Munich II
6% CaraMunich II
4% CaraMunich III

Magnum at 60 min for bittering
15g Hallertau at 5 min for aroma/flavor

estimated IBUs = 17

It has a nice dark copper color and great malt and fruit ester aroma. I used WY3056 and didn't make a ferulic acid rest when mashing. The mash was a decoction mash. but a simple 2 step infusion should work to.

It still has a considerable amount of fusel alcohols though, even though I kept the fermentation temp below 66 *F. I guess I will have to keep it lower next time. But luckily the fusels soften with age.

Version one got into the lower 70's and was almost undrinkable because of the harsh alcohols it developed.

Kai

Thanks Kaiser. I like the idea of the Magnum since I have 1.5lbs of it on hand. Here is where I stand now. I'll try to ferment it around 62F, as I want more clove than banana. I'm still not married to it...

Ingredients Amount Item Type % or IBU
3.30 lb Pale Liquid Extract (10.0 SRM) Extract 22.30 %
7.50 lb Wheat Malt, Ger (2.0 SRM) Grain 50.68 %
2.50 lb Munich Malt (9.0 SRM) Grain 16.89 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 10.14 %
1.50 oz Hallertauer [4.80 %] (60 min) Hops 19.0 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068)

 

[Kaiser]

Thanks Kaiser. I like the idea of the Magnum since I have 1.5lbs of it on hand. Here is where I stand now. I'll try to ferment it around 62F, as I want more clove than banana. I'm still not married to it...

Ingredients Amount Item Type % or IBU
3.30 lb Pale Liquid Extract (10.0 SRM) Extract 22.30 %
7.50 lb Wheat Malt, Ger (2.0 SRM) Grain 50.68 %
2.50 lb Munich Malt (9.0 SRM) Grain 16.89 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 10.14 %
1.50 oz Hallertauer [4.80 %] (60 min) Hops 19.0 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068)

What about substituting the Pale extract with an amber extract. Since it is an extract from Munich you will get more color and "maltiness" as you are not using a dark munich. But you are using a decent amount of CaraMunich, this should give you some nice color.

I like Magnum too. Especially now when I have to pay $4 for the ounce and can't even get most of the varieties that I ask for.

Kai

 

[Kaiser]

At the bottom of this page is a picture of the Adventius: https://www.homebrewtalk.com/wiki/index.php/Teberbrot

You'll note that it is more a dark copper since it lacks roasted malts.

Kai

 

[Sir Humpsalot]

I have an attempt at a Fin Du Monde clone if you're interested. It uses 2lbs of honey in secondary and WLP300. When young and cloudy, I described it as being reminiscent of apricot nectar. Not a mainstream beer by any means, but a nice extreme beer. And it ages very well for 6 months plus.

 

[Soulive]

Thanks for everyone's help