Weizenbock - Beer Recipe - Brewer's Friend

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Weizenbock

266 calories 26.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.83 gallons
Post Boil Size: 5.38 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 266 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Thursday December 28th 2023
1.080
1.019
8.0%
14.7
18.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Dark Wheat4 lb Dark Wheat 39 6.5 26.4%
4 lb Rahr - White Wheat4 lb White Wheat 39.1 3.2 26.4%
3 lb Briess - Brewers Malt 2-Row3 lb Brewers Malt 2-Row 37 1.8 19.8%
3 lb Munich3 lb Munich 37 6 19.8%
6 oz American - Caramel / Crystal 20L6 oz Caramel / Crystal 20L 35 20 2.5%
4 oz German - CaraMunich III4 oz CaraMunich III - (late mash tun addition) 34 57 1.7%
4 oz Weyermann - Carafa Special Type 1 4 oz Carafa Special Type 1 - (late mash tun addition) 29.9 340 1.7%
4 oz Special B4 oz Special B - (late mash tun addition) 34 115 1.7%
15.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.6 Boil 60 min 8.3 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.6 Boil 30 min 6.38 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.6 oz       Temp: 72 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 26 33 16 165
Water profile from https://www.homebrewtalk.com/threads/brun-water-for-dunkelweizen.645285/

To 7g spring water (or boston water), add
5.5g chalk
1.5g baking soda
1g gypsum
2g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.62 gal Strike 161 °F 152 °F 60 min
1.5 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.62 26.5  
Mash volume with grains 7.83 31.3  
Grain absorption losses -1.89 -7.6  
Remaining sparge water volume (equipment estimates 2.1 g | 8.4 qt) 1.35 5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5.83 23.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.38 21.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.38 g | 21.5 qt) 5 20  
Total: 7.97 31.9
Equipment Profile Used: System Default
 
Notes

Raise malt basket 30 mins into mash and allow to drain for a few minutes. Re-lower malt basket into wort and re-stir. Continue recirculation for remaining 30 minutes of the mash.

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  • Last Updated: 2024-02-02 17:07 UTC