Weady Weiss (Weizenbock)

[smellysell]

I'm wanting to brew a REALLY big beer in celebrations of Montana's HB400 going through, raising the ABV cap to 14%. I've never done anything this big so please let me know what changes I should make, if I'm an idiot, etc. My biggest concern at this point is whether the 3068 can handle it or not. Thanks

Weady Weiss
Weizenbock


Type: All Grain
Batch Size: 5.00 gal
Brewer: Justin
Boil Size: 5.72 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 3.67 %
15.00 lb Wheat Malt, Ger (2.0 SRM) Grain 55.05 %
4.50 lb Munich Malt (9.0 SRM) Grain 16.51 %
3.75 lb Vienna Malt (3.5 SRM) Grain 13.76 %
3.00 lb Caramunich Malt (56.0 SRM) Grain 11.01 %
3.50 oz Fuggles [4.70 %] (60 min) Hops 30.3 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.137
Est Final Gravity: 1.031
Estimated Alcohol by Vol: 14.01 %
Bitterness: 30.3 IBU
Est Color: 21.9 SRM


Mash Profile

60 min Mash In Add 34.06 qt of water at 154.0 F

 

[smellysell]

The more I look at this, the more I wonder if it's more of a wheat wine than a Weizenbock?

 

[Cpt_Kirks]

I just kegged my first PM Weisenbock:

4.00lbs White Wheat
2.00lbs Cara Munich II
0.50lbs Caramel Wheat
0.50lbs Chocolate Wheat
1.00lbs Rahr 2-row
0.50lbs Flaked Wheat

2.00lbs Wheat DME
1.50lbs Dark DME
1.00lbs Corn Sugar

Double Step Mash, 150*F for 30min, 154*F for 30min
Batch sparge twice, half of the water each

0.75oz Hallertau Hersbruck 8.7% @ 60min

Safbrew WB-06, 2pkgs, rehydrated
Aerated the mash

Added DME and sugar @ knockout

SG @ sparge (mash & sparge) 1.037 @ 80*F
OG = 1.072 @ 78*F
FG = 1.012 @ 66*F
ABV = 7.86%

That is some TASTY brew! Lots of coffee and chocolate background tastes.