LaidBock Weizenbock - Beer Recipe - Brewer's Friend

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LaidBock Weizenbock

297 calories 31 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 75% (brew house)
Source: Paul Ornelas
Calories: 297 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created: Saturday March 2nd 2013
1.089
1.023
8.7%
18.0
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 41.2%
7 lb German - Wheat Malt7 lb Wheat Malt 37 2 41.2%
0.50 lb United Kingdom - Crystal 15L0.5 lb Crystal 15L 34 15 2.9%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 2.9%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2.9%
1.50 lb Honey 1.5 lb Honey 42 2 8.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 3 Boil 60 min 18.04 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Chamomile Herb Boil 1 hr.
2 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3/4 Cup      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 Mash In Infusion -- 95 °F --
20 Protein Rest Infusion -- 122 °F 15 min
9 Saccharifaction Rest Decoction -- 158 °F 15 min
9 1st Decoction Decoction -- 212 °F 20 min
20 Recombine Decoction 10-15 min Infusion -- 149 °F 15 min
9 Saccharifaction Rest Decoction -- 158 °F 15 min
9 2nd Decoction Decoction -- 212 °F 20 min
20 Recombine Decoction 10-30 min Infusion -- 158 °F 30 min
20 Mash Out 5-10 min Infusion -- 168 °F 10 min
28 Sparge and collect 6.5-7.5 gal Fly Sparge -- 172 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.78 27.1  
Mash volume with grains 8.02 32.1  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 3.11 g | 12.5 qt) 2.79 11.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.57 38.3
Equipment Profile Used: System Default
 
Notes

Here’s an easy double decoction Weizenbock that’s HEAVY on the Laidback SoCal attitude. Features a Honey and Chamomile presence with a rich color that says you just tasted some SoCal attitude. The recipe was pulled from a few ingredient designs on the web and the construct was taken directly from Stephen Snyder’s “The Brew-Master’s Bible” where he promotes and explains the purpose and how-to for Decoction Mashing.
The wheat, honey, and chamomile was the focus for flavor and aroma which turned out to be easy on the pallet, but the attitude is all about the 8.6% ABV which keeps in line with the SoCal +ABV standards. The 2 oz. of Chamomile can be inserted a few different ways according to research on the web, I chose to use a hop sack at the 60 min. boil point. Expect a long maturation, I’m now into it for 3 months and will give it another 3 months, but the tasters are keeping me anxious.
Fermentation was vigorous, I used a primary carboy cap with a 3/8 hose to a water bottle bucket. Primary Fermentation: 5-7 days @ 55°-68° F, Secondary Fermentation: 1-4 weeks @ 40°-45° F.

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  • Last Updated: 2013-03-02 05:24 UTC