Belgian Weizenbock - Beer Recipe - Brewer's Friend

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Belgian Weizenbock

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Friar Shuey
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Thursday August 15th 2019
1.058
1.013
5.9%
24.0
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 40%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 16.7%
4 lb Briess - White Wheat Raw4 lb White Wheat Raw 34.5 2 26.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 3.2 Boil 60 min 17.36 66.7%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.2 Boil 30 min 6.67 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Bavarian Weizen Yeast WLP351
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.91 39.6
Equipment Profile Used: System Default
"Belgian Weizenbock" Mixed-Style Beer recipe by Friar Shuey. All Grain, ABV 5.94%, IBU 24.03, SRM 7.65, Fermentables: (Pilsner, Wheat, White Wheat Raw, Flaked Oats, Belgian Candi Syrup - D-45) Hops: (Tettnanger)
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  • Public: Yup, Shared
  • Last Updated: 2019-08-15 18:13 UTC