Hey Brew fans,
I came up with a recipe a while back for a dark lager using the Breiss Midnight Wheat. I didn't have a target style in mind - I just wanted to experiment a bit to hit some of my own targets for IBUs, SRM, and hop profile. I figured it would be closest to a black lager, but upon tasting it, it's got much more of a bock flavor, but is still quite roasty. The recipe is below:
Brew Year's Day Dunkel Weizenbock (?)
Style: Traditional Bock OG: 1.067
Type: All Grain FG: 1.017
ABV: 6.55 %
Calories: 219 IBU's: 23.98
Efficiency: 82 % Boil Size: 8.00 Gal
Color: 25.4 SRM Batch Size: 5.25 Gal
Preboil OG: 1.063 Boil Time: 90 minutes
________________________________________
Grains & Adjuncts
Amount Percentage Name Time Gravity
6.00 lbs 48.48 % Pilsner (2 Row) UK 60 mins 1.036
5.00 lbs 40.40 % Rahr White Wheat 60 mins 1.038
6.00 ozs 3.03 % Fawcett Pale Chocolate 60 mins 1.030
4.00 ozs 2.02 % Briess Midnight Wheat 60 mins 1.032
12.00 ozs 6.06 % Briess Victory Malt 60 mins 1.034
Hops
Amount IBU's Name Time AA %
1.00 ozs 15.32 Spalt (Ger) 60 mins 5.00
1.00 ozs 5.62 Strisselspalt 45 mins 2.00
1.00 ozs 3.04 Strisselspalt 15 mins 2.00
Yeasts
Amount Name Laboratory / ID
4L Starter Zurich Lager White Labs 0885
Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil
5.00 each Yeast Nutrient 15 mins Boil
Mash Profile
________________________________________
Medium Body Infusion 90 min @ 154.0°F
________________________________________
Mashout 10 min @ 170.0°F
For you seasoned veterans out there, from the looks of this, what style did I come closest to matching? I know a true bock uses a large amount of Munich malt, and I didn't use any. The taste is pretty good, and I know that's what matters most, but I'm just curious to see what the community thinks.
Thanks!
I came up with a recipe a while back for a dark lager using the Breiss Midnight Wheat. I didn't have a target style in mind - I just wanted to experiment a bit to hit some of my own targets for IBUs, SRM, and hop profile. I figured it would be closest to a black lager, but upon tasting it, it's got much more of a bock flavor, but is still quite roasty. The recipe is below:
Brew Year's Day Dunkel Weizenbock (?)
Style: Traditional Bock OG: 1.067
Type: All Grain FG: 1.017
ABV: 6.55 %
Calories: 219 IBU's: 23.98
Efficiency: 82 % Boil Size: 8.00 Gal
Color: 25.4 SRM Batch Size: 5.25 Gal
Preboil OG: 1.063 Boil Time: 90 minutes
________________________________________
Grains & Adjuncts
Amount Percentage Name Time Gravity
6.00 lbs 48.48 % Pilsner (2 Row) UK 60 mins 1.036
5.00 lbs 40.40 % Rahr White Wheat 60 mins 1.038
6.00 ozs 3.03 % Fawcett Pale Chocolate 60 mins 1.030
4.00 ozs 2.02 % Briess Midnight Wheat 60 mins 1.032
12.00 ozs 6.06 % Briess Victory Malt 60 mins 1.034
Hops
Amount IBU's Name Time AA %
1.00 ozs 15.32 Spalt (Ger) 60 mins 5.00
1.00 ozs 5.62 Strisselspalt 45 mins 2.00
1.00 ozs 3.04 Strisselspalt 15 mins 2.00
Yeasts
Amount Name Laboratory / ID
4L Starter Zurich Lager White Labs 0885
Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil
5.00 each Yeast Nutrient 15 mins Boil
Mash Profile
________________________________________
Medium Body Infusion 90 min @ 154.0°F
________________________________________
Mashout 10 min @ 170.0°F
For you seasoned veterans out there, from the looks of this, what style did I come closest to matching? I know a true bock uses a large amount of Munich malt, and I didn't use any. The taste is pretty good, and I know that's what matters most, but I'm just curious to see what the community thinks.
Thanks!
