Weizenbock VITUS - Beer Recipe - Brewer's Friend

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Weizenbock VITUS

226 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22.3 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday November 6th 2023
1.069
1.012
7.4%
18.0
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Pale Wheat2.5 kg Pale Wheat 36 2 47.8%
2.30 kg Weyermann - Barke Vienna2.3 kg Barke Vienna 36 3.4 44%
0.43 kg Muntons - Wheat Spraymalt (DME)0.425 kg Wheat Spraymalt (DME) 44 4 8.1%
5.23 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Tettnanger20 g Tettnanger Hops Pellet 5.1 Boil 60 min 18.01 100%
20 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Very soft, like a Munich profile. Small chloride additions if desired.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.6 L Protein Temperature 50 °C 53 °C 20 min
1 Decoction 53 °C 63 °C --
Infusion 63 °C 64 °C 60 min
2 Decoction 64 °C 70 °C --
Temperature 70 °C 70 °C 10 min
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 21.6
Mash volume with grains 24.8
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 9.5 L) 6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.7 L) 22.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 17 L) 18
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 18 L) 17
Total: 27.7  
Equipment Profile Used: System Default
 
Notes

Double decoct and keep mash temp lowish 64-65C. Aim for 25-30 million cells per ML (VERY CRUCIAL that it is low). Many people struggle to brew good wheat beers with this yeast. Especially Weihenstephaner Vitus clones (this recipe is essentially that) which so many people struggle to replicate. The secrets are the decoction, low pitch rate, and low pitch temperature (12C). Let it rise relatively naturally to 18-21C (lower = more clove, higher end = big banana) Then this yeast will work wonders! Do not aerate the wort, and try to get less trub into the fermentor. No yeast nutrient. This yeast NEEDS to be stressed in order to express itself properly.

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  • Last Updated: 2024-01-23 17:51 UTC