weizenbock recipe ideas

[Blackhawkbrew]

I'm looking for a good weizenbock recipe. The ones I've found in the recipe search have been first time trials. Looking for a tried and true recipe.

Thanks

 

[JoeyChopps]

There is a recipe in byo I can get it for u if intersected

 

[bniesen]

AG or Extract?

5 gal AG

5 Lb American Munich
9 Lb American Wheat Malt
1/2 Lb CaraPils
1/2 Lb Rice Hulls (optional)

1 Oz Hallertauer Hops @ 60min

Ferment with 3068 Weizen Yeast (try to shoot for a warmer fermentation temperature 70-74 degrees F for the banana esters)

This is a tried and true recipe. When you ferment it in the right temperature range it smells like fresh baked banana bread when you pour it from the bottle into your glass.

 

[jma99]

I have brewed this several times, and currently have it on tap:

Recipe: Dad's Weizen Again
TYPE: All Grain
Style: Weizenbock
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 19.4 SRM SRM RANGE: 12.0-25.0 SRM
IBU: 26.1 IBUs Tinseth IBU RANGE: 15.0-30.0 IBUs
OG: 1.076 SG OG RANGE: 1.064-1.090 SG
FG: 1.020 SG FG RANGE: 1.015-1.022 SG
BU:GU: 0.342 Calories: 203.2 kcal/12oz Est ABV: 7.4 %
EE%: 75.00 % Batch: 10.50 gal Boil: 11.68 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt Name Type # %/IBU
2.10 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -

Total Grain Weight: 29 lbs 8.0 oz Total Hops: 3.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
10 lbs Wheat, Red (Cargill) (2.9 SRM) Grain 2 33.9 %
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 30.5 %
8 lbs Munich Malt (9.0 SRM) Grain 4 27.1 %
2 lbs Caramel Malt - 80L (Cargill) (80.0 SRM) Grain 5 6.8 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 6 1.7 %


Name Description Step Temperatur Step Time
Mash In Add 9.47 gal of water at 167. 152.0 F 60 min

---SPARGE PROCESS---

Batch sparge with 2 steps (Drain mash tun, , 6.00gal) of 168.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.070 SG Est OG: 1.076 SG
Amt Name Type # %/IBU
2.00 oz Perle [8.00 %] - Boil 60.0 min Hop 7 23.5 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 10.0 min Hop 8 2.6 IBUs
1.00 tsp Yeast Nutrient (Boil 3.0 mins) Other 9 -

---FERM PROCESS-----------------------------
Primary Start: 12/31/2011 - 14.00 Days at 67.0 F
Secondary Start: 1/14/2012 - 10.00 Days at 65.0 F
Style Carb Range: 2.20-2.80 Vols
Bottling Date: 1/14/2012 with 2.3 Volumes CO2:

 

[skeezerpleezer]

I have brewed this several times, and currently have it on tap:

Recipe: Dad's Weizen Again
TYPE: All Grain
Style: Weizenbock
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 19.4 SRM SRM RANGE: 12.0-25.0 SRM
IBU: 26.1 IBUs Tinseth IBU RANGE: 15.0-30.0 IBUs
OG: 1.076 SG OG RANGE: 1.064-1.090 SG
FG: 1.020 SG FG RANGE: 1.015-1.022 SG
BU:GU: 0.342 Calories: 203.2 kcal/12oz Est ABV: 7.4 %
EE%: 75.00 % Batch: 10.50 gal Boil: 11.68 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt Name Type # %/IBU
2.10 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -

Total Grain Weight: 29 lbs 8.0 oz Total Hops: 3.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
10 lbs Wheat, Red (Cargill) (2.9 SRM) Grain 2 33.9 %
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 30.5 %
8 lbs Munich Malt (9.0 SRM) Grain 4 27.1 %
2 lbs Caramel Malt - 80L (Cargill) (80.0 SRM) Grain 5 6.8 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 6 1.7 %

Name Description Step Temperatur Step Time
Mash In Add 9.47 gal of water at 167. 152.0 F 60 min

---SPARGE PROCESS---

Batch sparge with 2 steps (Drain mash tun, , 6.00gal) of 168.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.070 SG Est OG: 1.076 SG
Amt Name Type # %/IBU
2.00 oz Perle [8.00 %] - Boil 60.0 min Hop 7 23.5 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 10.0 min Hop 8 2.6 IBUs
1.00 tsp Yeast Nutrient (Boil 3.0 mins) Other 9 -

---FERM PROCESS-----------------------------
Primary Start: 12/31/2011 - 14.00 Days at 67.0 F
Secondary Start: 1/14/2012 - 10.00 Days at 65.0 F
Style Carb Range: 2.20-2.80 Vols
Bottling Date: 1/14/2012 with 2.3 Volumes CO2:

What yeast did you use?

 

[jma99]

I used Notty's German cousin, Munich.
I fermented a bit low so it's light on the banana, but that's the way I like it.
Ferment in the mid 70's if you want banana bread!