Weizenbock (10C) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Weizenbock (10C)

226 calories 24.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.269 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 226 calories (Per 330ml)
Carbs: 24.5 g (Per 330ml)
Created: Saturday March 26th 2022
1.073
1.020
6.9%
21.2
23.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Malteurop - 2 Row2.5 kg 2 Row 34.3 2.15 33.5%
1.80 kg Munich - Light 10L1.8 kg Munich - Light 10L 33 10 24.1%
1.80 kg American - Red Wheat1.8 kg Red Wheat 38 2.5 24.1%
0.45 kg American - Carapils (Dextrine Malt)0.45 kg Carapils (Dextrine Malt) 33 1.8 6%
0.34 kg American - Caramel / Crystal 60L0.34 kg Caramel / Crystal 60L 34 60 4.6%
0.23 kg American - Chocolate0.23 kg Chocolate 29 350 3.1%
0.12 kg American - Caramel / Crystal 80L0.12 kg Caramel / Crystal 80L 33 80 1.6%
0.23 kg Brewmaster - Honey, Orange Blossom0.23 kg Honey, Orange Blossom - (late boil kettle addition) 34.8 1 3.1%
7.47 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Blanc1.25 oz Hallertau Blanc Hops Pellet 4.5 Boil 45 min 16.02 62.5%
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 15 min 5.2 37.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
6.76 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 279 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 132.8 g       Temp: 20 °C       CO2 Level: 2.3 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
21 L Decoction 69 °C 69 °C 90 min
12 L Fly Sparge 77 °C 77 °C --
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22.7
Mash volume with grains (equipment estimates 12.1 L) 27.4
Grain absorption losses -7.2
Remaining sparge water volume 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.5 L) 24
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 5.7
Top off amount 15.3
Going into fermentor 21
Total: 32.1  
Equipment Profile Used: System Default
"Weizenbock (10C)" Weizenbock beer recipe by Naub3. All Grain, ABV 6.92%, IBU 21.22, SRM 23.43, Fermentables: (2 Row, Munich - Light 10L, Red Wheat, Carapils (Dextrine Malt), Caramel / Crystal 60L, Chocolate, Caramel / Crystal 80L, Honey, Orange Blossom) Hops: (Hallertau Blanc, Tettnanger) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Magnesium Chloride, Baking Soda, Lactic acid)
Last Updated and Sharing
 
618
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-04-01 19:40 UTC