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Weihenstephaner Vitus?

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Whisler85

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I've been lookin for a recipe for vitus, and since i havent been able to find one, i made this one up.

i measured the final gravity of degassed vitus at room temperature, and, using the alcohol content, used beersmith to come up with the gravity and bitterness parameters

how do you think it looks? im thinking of adding a quarter pound of german acid malt to lower my pH a little, since its been reading high at around 5.8


Vitus Clone

10 lbs german wheat malt
4 lbs german vienna malt
2 lbs caravienne malt

3 ozs hallertau mittelfrueh 2.7 % AA @ 90 min

wyeast 3068, from starter

this doesnt fit into BJCP parameters, but neither does Vitus itself- the light, bright yellow color is unusual
 

Oldsock

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Their website has some details:

A light-coloured, spicy single-bock wheat beer, for both beer lovers and the beer connoisseur. Extra long and cold storage in our monastery cellars makes this single-bock a really special beer with full body and a distinctively great mouthfeel. Prost!

Original wort: 16,5 % weight
Bitter value: 17
Alcohol content: 7,7 % vol.
Calories: 260 kcal / 0,5l

I would back down on the caravienna, seems like it would leave too much residual sweetness (16.5P to 7.7% ABV is very good attenuation). I’d also suggest fermenting really cool, I did a hefe with 3068 a few months back at 58 ambient and it came out fantastic.
 
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Whisler85

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wow, i dont know how i missed all that info on the website

im surprised that the beer is that well attenuated- it seems to be very heavy in body

i already brewed it with this recipe, we'll see how it comes out- its much higher in OG, like 1.075

also, i used 1/4 pound of the acid malt and the mash pH tested to be 5.2- good stuff
 

Oldsock

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I'm sure it will still be a very tasty beer. Remember to post how it turns out eventually. Good luck.
 
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