Winter Weizenbock - Beer Recipe - Brewer's Friend

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Winter Weizenbock

252 calories 27 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 120 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 66% (ending kettle)
Calories: 252 calories (Per 330ml)
Carbs: 27 g (Per 330ml)
Created: Saturday October 7th 2017
1.081
1.022
7.7%
15.8
19.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg German - Munich Light3.8 kg Munich Light 37 6 39.8%
3.50 kg American - Wheat3.5 kg Wheat 38 1.8 36.6%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 10.5%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 5.2%
0.30 kg American - Caramel / Crystal 60L0.3 kg Caramel / Crystal 60L 34 60 3.1%
0.30 kg American - Caramel / Crystal 90L0.3 kg Caramel / Crystal 90L 33 90 3.1%
0.10 kg American - Chocolate0.1 kg Chocolate 29 350 1%
0.05 kg Canadian - Pale 2-Row0.05 kg Pale 2-Row 36 1.75 0.5%
9.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Domestic Hallertau45 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 15.81 100%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish moss Fining Boil 15 min.
 
Yeast
Imperial Yeast - G01 Stefon
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 587 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Richmond BC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 0 1 2 1 61
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 23.9
Mash volume with grains 30.2
Grain absorption losses -9.6
Remaining sparge water volume 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.6 L) 28.5
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 16.9 L) 24
Estimated amount in fermentor 24
Total: 39  
Equipment Profile Used: System Default
 
Notes

Triple decoction mash (easier to explain here)
First rest at 35 degrees C - 15 minutes

40% of tjhick mash into a pot and bring up temp to 68 degrees C rest 5 minutes
Put heat on max for 20 minutes and bring up to temp
Add back to mash tun slowly until it reaches 50 degrees C and then wait 15 minutes

Remove 40% of the thick mash and bring up to 68 degrees C rest 5 minutes.
Put heat on max for 20 minutes and stire like a madman,

Return back to mash tun until it reaches 68 degrees wait 15 minutes

Remove 25% of the liquid mash, and bring it to a boil for 20 minutes

Add liquid mash back to mash tun for mash out

Lauter for 45 minutes

Sparge to total volume of 30L

120 minute boil and do the harshest boil you possibly can. Caramelize those sugars! You will probably lose differing amounts to evaporation, but I lost about 6L

Ferment:
17 Degrees for 1 week
23 degrees for 2 weeks

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  • Last Updated: 2017-10-17 00:54 UTC