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Weizenbacchus

Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 2.75 gallons (ending kettle volume)
Pre Boil Size: 3.35 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 66% (ending kettle)
Calories: 237 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)

Created: Thursday October 22nd 2020

Original Gravity:

1.072

Final Gravity:

1.014

ABV (standard):

7.7%

IBU (tinseth):

29.5

SRM (morey):

21.6

Mash pH

5.4

Cost $

n/a

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Fermentation History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	German - Dark Wheat4 lb Dark Wheat	39	6.5	50%
2 lb	German - Vienna2 lb Vienna	37	4	25%
1 lb	Weyermann - Munich Type II (Dark)1 lb Munich Type II (Dark)	37	10	12.5%
4 oz	United Kingdom - Pale Chocolate4 oz Pale Chocolate	33	207	3.1%
3 oz	German - CaraMunich III3 oz CaraMunich III	34	57	2.3%
3 oz	Simpsons - DRC3 oz DRC	34.7	115	2.3%
2 oz	American - Caramel / Crystal 30L2 oz Caramel / Crystal 30L	34	30	1.6%
2 oz	Simpsons - Golden Naked Oats2 oz Golden Naked Oats	27	7	1.6%
2 oz	German - Melanoidin2 oz Melanoidin	37	25	1.6%
128 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Hallertauer Magnum0.4 oz Hallertauer Magnum Hops		Pellet	11.6	Boil	60 min	29.53	100%
0.40 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.40 oz	Hallertauer Magnum (Pellet)		29.53	100%
0.40 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal	BIAB	Infusion	--	152 °F	60 min
1 gal	Dunk sparge in new pot	Sparge	--	168 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirfloc	Fining	Boil	5 min.
1.60 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.40 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	68 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 182 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 4.04 Volumes

Target Water Profile

RO water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Start fermentation at 62-64, let rise to 66 for first few days, then let rise to 68-70 to finish off.

To get experimental, I’m going to take one gallon of this and make a Chocolate Banana Peanut Butter Bourbon Weizenbock... infuse bourbon with cocoa nibs, banana (maybe, depends on how much flavor comes from yeast), PB2 peanut butter powder (trying to avoid oils from regular PB), half a vanilla bean, and maybe even a clove (again, depending on flavor from yeast), then add to one gallon jug for a couple weeks, or to taste at bottling.

Last Updated and Sharing

300

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Brews

Public: Yup, Shared
Last Updated: 2020-11-19 19:57 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Weizenbacchus

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