Weizenbock - Beer Recipe - Brewer's Friend

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Weizenbock

226 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 78% (brew house)
Source: James Calvert/Ken Starner
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Wednesday January 9th 2019
1.068
1.017
6.7%
15.2
13.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Wheat Malt7.5 lb Wheat Malt 37 2 52.2%
5.75 lb German - Munich Dark5.75 lb Munich Dark 37 15.5 40%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 1.7%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 5.2%
2 oz Rice Hulls2 oz Rice Hulls 0 0 0.9%
14.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 15.21 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.26 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
4 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 377 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.8 qt Infusion -- 152 °F 40 min
5.8 gal Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.49 18  
Mash volume with grains 5.64 22.6  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 5.07 g | 20.3 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.55 38.2
Equipment Profile Used: System Default
 
Notes

Traditional greater than 50% wheat
Other mostly Munich
Melanoidin added to mimic decoction
Caramunich color to acceptable SRM
Hefe yeast for banana esters and clove notes typical in this style.
Style indicates no hops aroma so only bittering hops added.
Medium body dictates mash temperature
Salt addition focuses on ensuring enough Ca for yeast and ratio of SO4 to Ca to bring out a maltiness. Acid addition lowers our pH for mash conversion and fermentation.
On lower end of SRM scale should bring out bready lightly toasted sweet avoiding darker plum notes.
4 packs of yeast required due to the high OG.

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  • Last Updated: 2019-03-06 21:26 UTC