Enjambment - Beer Recipe - Brewer's Friend

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Enjambment

270 calories 27.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 270 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Tuesday December 3rd 2013
1.081
1.020
8.0%
17.6
21.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Wheat Malt14 lb Wheat Malt 37 2 63.6%
3.50 lb German - Dark Munich3.5 lb Dark Munich 36 10 15.9%
1 lb German - Melanoidin1 lb Melanoidin 37 25 4.5%
1 lb German - Vienna1 lb Vienna 37 4 4.5%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 2.3%
2 lb United Kingdom - Golden Promise2 lb Golden Promise 37 3 9.1%
22 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 17.56 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Rice hulls Other Mash 75 min.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 481 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Turbinado       Amount: 7 oz, 3 weeks       CO2 Level: 3.5 Volumes
 
Target Water Profile
Philadelphia - Queen Lane Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 13 36 97 43 82
No adjust.
1.5 Campden Tablets for 15 gallons starter water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Sacch Rest @ 152F Infusion -- 152 °F 60 min
16 qt Batch Sparge @ 168F Sparge -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.63 38.5  
Mash volume with grains 11.39 45.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 2.2 g | 8.8 qt) 1.38 5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 11 44
Equipment Profile Used: System Default
 
Notes

my humble attempt at a Weizenbock! mmm malt.

Mash at 152F for 60-75 minutes. Boil, chill to 60F and pitch. Ferment for 14-17 days at 60F, rack to secondary and let sit for another 7 days at room temps before chilling to 40F or so for another 7 days to help clear the beer some and help the flavors meld. Bottle and let sit for 21 days at room temps (68-72F). Should yield around 5 gallons or so from the 6.5 gallons that went into the fermentation vessel, so keep that in mind when calculating CO2 levels.

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  • Last Updated: 2013-12-03 21:31 UTC