2023 Wiezenbock Rev 2 - Beer Recipe - Brewer's Friend

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2023 Wiezenbock Rev 2

287 calories 29.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 7.32 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 65% (brew house)
No Chill: 20 minute extended hop boil time
Hop Utilization: 98%
Calories: 287 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
Created: Monday March 20th 2023
1.086
1.022
8.4%
26.2
7.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Avangard - German - Wheat Malt9.5 lb German - Wheat Malt 37 2 55.5%
5.50 lb Weyermann - Barke Pilsner Malt5.5 lb Barke Pilsner Malt 37.03 1.75 32.1%
13 oz Weyermann - Carafoam13 oz Carafoam 34.5 2.2 4.7%
5 oz Weyermann - CaraWheat5 oz CaraWheat 31 45 1.8%
16 oz Rice Hulls16 oz Rice Hulls 0 0 5.8%
274 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Hallertau Mittelfruh1.75 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 26.17 100%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.10 g gypsum (calcium sulfate) Water Agt Mash 0 min.
0.50 g Na Meta Water Agt Mash 0 min.
4 ml Lactic acid Water Agt Mash 0 min.
5 ml Lactic acid Water Agt Boil 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Add salts and acid after the protein rest
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Mash Strike 117 °F 108 °F 10 min
3.9 qt Ferulic Rest Infusion 212 °F 127 °F 15 min
6.1 qt Protein Rest Infusion 212 °F 146 °F 30 min
3.8 qt Beta-Amylase Rest Infusion 212 °F 154 °F 45 min
11.8 qt Top up the Mashtun Temperature 212 °F 170 °F 10 min
Starting Mash Thickness: 0.82 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.82 qt/lb 3.51 14  
Mash volume with grains 4.88 19.5  
Grain absorption losses -2.14 -8.6  
Remaining sparge water volume (equipment estimates 5.7 g | 22.8 qt) 6.2 24.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.82 g | 27.3 qt) 7.32 29.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 4.5 18  
Total: 9.71 38.8
Equipment Profile Used: System Default
 
Notes

Pitch 1 pkg of yeast into a vitality starter. Ferment for 3 days at 62F, ramp to 65F for 3 days, then 68F for 5 days

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  • Last Updated: 2023-12-30 19:11 UTC