Weizenbacchus - Beer Recipe - Brewer's Friend

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Weizenbacchus

237 calories 21.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 2.75 gallons (ending kettle volume)
Pre Boil Size: 3.35 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 66% (ending kettle)
Calories: 237 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Thursday October 22nd 2020
1.072
1.014
7.7%
29.5
21.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Dark Wheat4 lb Dark Wheat 39 6.5 50%
2 lb German - Vienna2 lb Vienna 37 4 25%
1 lb Weyermann - Munich Type II (Dark)1 lb Munich Type II (Dark) 37 10 12.5%
4 oz United Kingdom - Pale Chocolate4 oz Pale Chocolate 33 207 3.1%
3 oz German - CaraMunich III3 oz CaraMunich III 34 57 2.3%
3 oz Simpsons - DRC3 oz DRC 34.7 115 2.3%
2 oz American - Caramel / Crystal 30L2 oz Caramel / Crystal 30L 34 30 1.6%
2 oz Simpsons - Golden Naked Oats2 oz Golden Naked Oats 27 7 1.6%
2 oz German - Melanoidin2 oz Melanoidin 37 25 1.6%
128 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Hallertauer Magnum0.4 oz Hallertauer Magnum Hops Pellet 11.6 Boil 60 min 29.53 100%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc Fining Boil 5 min.
1.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal BIAB Infusion -- 152 °F 60 min
1 gal Dunk sparge in new pot Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.6 18.4  
Mash volume with grains 5.24 21  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 3.35 13.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 1.84 g | 7.3 qt) 2.75 11  
Estimated amount in fermentor 2.75 11  
Total: 4.6 18.4
Equipment Profile Used: System Default
 
Notes

Start fermentation at 62-64, let rise to 66 for first few days, then let rise to 68-70 to finish off.

To get experimental, I’m going to take one gallon of this and make a Chocolate Banana Peanut Butter Bourbon Weizenbock... infuse bourbon with cocoa nibs, banana (maybe, depends on how much flavor comes from yeast), PB2 peanut butter powder (trying to avoid oils from regular PB), half a vanilla bean, and maybe even a clove (again, depending on flavor from yeast), then add to one gallon jug for a couple weeks, or to taste at bottling.

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  • Last Updated: 2020-11-19 19:57 UTC