WeizenChock - Beer Recipe - Brewer's Friend

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WeizenChock

283 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 283 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Wednesday September 13th 2017
1.085
1.021
8.4%
25.6
21.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Wheat Malt8 lb Wheat Malt 37 2 51.6%
4 lb German - Vienna4 lb Vienna 37 4 25.8%
0.75 lb German - Melanoidin0.75 lb Melanoidin 37 25 4.8%
0.75 lb German - Chocolate Rye0.75 lb Chocolate Rye 31 240 4.8%
2 lb Munich Malt2 lb Munich Malt 36.8 7.87 12.9%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 30 min 22.56 66.7%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Whirlpool at 200 °F 10 min 3.03 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 g Chalk Water Agt Mash 0 min.
6 g Baking Soda Water Agt Mash 0 min.
10 ml Lactic acid Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 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:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.55 psi       Temp: 41 °F       CO2 Level: 3.3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
5 gr Gypsum (CaSO4)
5 gr Calcium Chloride (CaCl2)
6 gr Chalk (CaSO3)
6 gr Baking Soda (NaHSO3)
10 ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Ferulic Rest - Strike water 118 F Infusion -- 111 °F 15 min
Add 3.25 Gall boiled water to raise to 152 F Infusion -- 152 °F 60 min
5 gal Sparge -- 168 °F 15 min
Starting Mash Thickness: 0.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.75 qt/lb 2.91 11.6  
Mash volume with grains 4.15 16.6  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 6.64 g | 26.6 qt) 6.28 25.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.46 g | 21.9 qt) 5 20  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes


Add Lactic Acid and Salt additions after Ferulic Acid Rest to bring down PH.


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  • Last Updated: 2022-01-25 16:59 UTC