A9D Weizenbock by Jamil Zainasheff - Beer Recipe - Brewer's Friend

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A9D Weizenbock by Jamil Zainasheff

226 calories 23.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 43% (brew house)
Source: Dan Collier & Jim Taylor
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Thursday March 5th 2015
1.068
1.017
6.7%
0.0
23.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 25%
10 lb German - Wheat Malt10 lb Wheat Malt 37 2 50%
2 lb Belgian - Munich2 lb Munich 38 6 10%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.5%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 2.5%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.5%
1.50 lb Dry Malt Extract - Extra Light1.5 lb Dry Malt Extract - Extra Light 42 2.5 7.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Hallertau Hersbrucker1.6 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 0 min 100%
1.60 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 660 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Yorba Linda water. Can use ph 5.2 is needed.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
BIAB Temperature -- 152 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.01 g | 40 qt) 9.45 37.8  
Mash volume with grains (equipment estimates 11.49 g | 45.9 qt) 10.93 43.7  
Grain absorption losses -2.31 -9.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 9.45 37.8
Equipment Profile Used: System Default
 
Notes

Use 3 liquid yeast packages. Mash at 152° Increase the pre-boil volume as needed to allow a 90 minute boil, which will help reduce DMS in the beer.

DRINKABILITY: Has been good. Everyone has liked it.

This is brewed at the original recipe from Brewing Classic Styles by Jamil Zainasheff and John Palmer. Page 196.

Pre-Boil Gravity expected: 1.069 (16.9°P)
OG: 1.068 (12.0°P) 03/15/15 Pitched
FG: 1.016 (2.5°P) 03/27/15 Kegged
Fermented at 62° for 8 days. Raised to 64° for two days. Last day lowered to 45° forced conditioned to clarify.


Used a sprange system from Jim's equipment. Boiled 4 gallons and sparge to 6 gallons total.
Errors found in digital temperature probe. Found to be 15° off. New ThermoWorks ordered. Had to add 1.5 lbs of DME to drive OG to 1.068. Poor efficiency due to under temperature conversion.

Product Unit Price Quantity Total
German Pilsen Malt 1 lb $ 1.40 5 $ 7.00
White Wheat Malt 1 lb $ 1.10 10 $ 11.00
German Munich Malt 1 lb $ 1.40 2 $ 2.80
Belgian Special B Malt 1 lb $ 2.10 0.5 $ 1.05
C 40 Malt 1 lb $ 1.40 0.5 $ 0.70
Chocolate Malt 1 lb $ 1.60 0.5 $ 0.80
Hallertau Hersbruck Hops 2oz $ 2.70 1 $ 2.70
Abbey Ale Yeast $ 6.00 3 $ 18.00
Order Summary
Sub Total $ 44.05
Tax $ 0.00
Grand Total
$ 44.05
Payment Methods

Drafted Dan's House

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  • Last Updated: 2015-05-14 14:01 UTC