The Vicar - Beer Recipe - Brewer's Friend

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The Vicar

259 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 80 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Fathers Brewing
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
URL: http://beersnobs.org/cbwcomp/
Created: Tuesday August 8th 2017
1.078
1.019
7.8%
20.1
21.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Wheat Malt17 lb Wheat Malt 37 2 52.3%
8 lb German - Pilsner8 lb Pilsner 38 1.6 24.6%
4 lb German - Dark Munich4 lb Dark Munich 36 10 12.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3.1%
1 lb Dingemans - Special B1 lb Dingemans - Special B 35 150 3.1%
0.50 lb Chocolate Wheat0.5 lb Chocolate Wheat 31 300 1.5%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 1.5%
0.50 lb Brown Malt0.5 lb Brown Malt 32 200 1.5%
32.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 First Wort 0 min 13.82 66.7%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 80 min 6.28 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Rice Hulls Other Mash 1 hr.
 
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:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 786 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Cleveland, Ohio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 9 11 20 44 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.25 gal Beta-amylase rest (~159) Infusion -- 146 °F 40 min
3 gal Alpha-amylase rest (~186) Infusion -- 152 °F 20 min
2.25 gal Mash out (boiling) Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.11 gal (52.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.11 gal (4.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.57 gal (54.28 qt). Suggest reducing strike water volume to 9.4 gal (37.6 qt) and adding 1.57 gal (6.28 qt) sparge/top-off. 10.97 43.9  
Strike water volume at mash thickness of 1.35 qt/lb 10.97 43.9  
Mash volume with grains 13.57 54.3  
Grain absorption losses -4.06 -16.3  
Remaining sparge water volume (equipment estimates 6.46 g | 25.8 qt) 6.84 27.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.11 g | 52.5 qt) 13.5 54  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.81 71.3
Equipment Profile Used: System Default
 
Notes

FATHEADS SON OF BREWZILLA 2017 (Bronze - Altbiers & Weissbiers):
35.5/50
AROMA (9/12): Chocolate, plum, and vanilla notes. Some light banana notes. Very complex and inviting. No hops, diacetyl, DMS or acetaldehyde; Moderate plum, raisin, and fig aromas from the malt combined with low banana & clove yeast aroma to create a complex & inviting aroma. Hop aroma is absent. No off aromas noted.

APPEARANCE (2.5/3): Dark brown with medium tan head. Creamy with great retention, moderate haze; This beer pours a deep copper, nearly mahogany with a huge mousse light tan head which lasts forever. Very hazy which is ok for the style

FLAVOR (13.5/20): Nice (maybe too high?) chocolatey up front. Moderate wheat bread. Low but balanced banana/clove. More vanilla than clove. Quite complex. Nice dry clean finish; Banana & clove are moderate, a bit more prominent than in the aroma. Dark fruit & deep tastiness from malts are medium-high, but carry a solvent alcohol note with them. Hop flavor is absent and bitterness is low, yielding a sweet impression in the finish which is slightly dry. Balance is firmly malty

MOUTHFEEL (3.5/5): Heavy body with foamy carbonation. Moderate warming. Noticeable but low alcohol bite. Finishes dry; Body is medium with high carbonation. Creaminess is very slight - could be more. Warmth is low despite obvious alcohol content. No astringency

OVERALL IMPRESSION (7/10): Excellent dark version of style. A bit heavy on chocolate. Stronger yeast flavors would increase the score (banana & clove). Alcohol could be a little better hidden. Try fermenting a little lower. Overall very complex and enjoyable; Very nice beer. Rich & malty with an ester profile that gives it a wonderful complexity. There's a definite solventy note with flavor though, which is obviously from yeast stress. Use a starter, oxygenate, and pitch at least 0.75 million cells/P/ml wort for a beer this big

MY THOUGHTS: Pitch 1 mil/P/ml wort at 62, don't seal lid. Let rise to 68 after a day, and let finish at 72 after 3 days. Eliminate brown malt and increase Chocolate wheat to .75 lb



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  • Last Updated: 2017-11-10 01:53 UTC