Toffee-bomb dunkelweizen Weizenbock - Beer Recipe - Brewer's Friend

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Toffee-bomb dunkelweizen Weizenbock

210 calories 21.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Morton
Calories: 210 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created: Thursday September 24th 2020
1.068
1.017
6.7%
25.5
24.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 47.6%
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 23.8%
1 kg Munich1 kg Munich 37 6 15.9%
300 g Thomas Fawcett - Pale Crystal Malt300 g Pale Crystal Malt 34 23 4.8%
300 g Belgian - Special B300 g Special B 34 115 4.8%
200 g Weyermann - Chocolate Wheat200 g Chocolate Wheat 34.8 415 3.2%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 23.34 72.7%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.12 27.3%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
22 Grams
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 171.1 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 68 °C 70 °C 60 min
4 L Fly Sparge 70 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.2 L) 27.2
Mash volume with grains (equipment estimates 31.3 L) 31.4
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 14
Top off amount 6
Volume into fermentor 20
Total: 27.2  
Equipment Profile Used: System Default
 
Notes

Recipe is taken from James Morton's book 'Brew'. He recommends overpitching the yeast for the most banana esters, which combining with the caramel from the malts give the Banoffee flavour. Mango Jacks description for this yeast seems to suggest that most malt character is stripped away during fermentation. We shall see. The result ought to be a very tasty beer in any case.

1.052 preboil..way off. Think this is due to my mash tun overshooting on the mash temp. Often sits above 70...
1.048 OG....1.8 litres chilled water added after boil
4 litre sparge. 2 litres tap water added during boil.
(Using new hop spider and wort level did not come up high enough to submerge the bottom of the hop spider)
20 litres into the fermentor.
Sample gravity at Day 5 1.016...wow...this yeast is a monster. Will test again on day 8.
No movement, so bottled on day 8. Sample tasted very nice. Can't to taste it after a week. Will there be banana?
1 week post bottling there was detectable banana but not loads. But a very complex and sumptuous, thick beer. Two weeks after bottling and, oh my word, this is something very special. Such a rich toffee flavour. Deep and satisfying. Perfect Xmas brew. Will definitely do again. Will rename to Toffee-bomb dunkelweizen.

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  • Last Updated: 2020-11-28 11:04 UTC