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A9D Weizenbock by Jamil Zainasheff

Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 43% (brew house)
Source: Dan Collier & Jim Taylor
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)

Created: Thursday March 5th 2015

Original Gravity:

1.068

Final Gravity:

1.017

ABV (standard):

6.7%

IBU (tinseth):

0.0

SRM (morey):

23.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	German - Pilsner5 lb Pilsner	38	1.6	25%
10 lb	German - Wheat Malt10 lb Wheat Malt	37	2	50%
2 lb	Belgian - Munich2 lb Munich	38	6	10%
0.50 lb	Belgian - Special B0.5 lb Special B	34	115	2.5%
0.50 lb	American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L	34	40	2.5%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	2.5%
1.50 lb	Dry Malt Extract - Extra Light1.5 lb Dry Malt Extract - Extra Light	42	2.5	7.5%
20 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.60 oz	Hallertau Hersbrucker1.6 oz Hallertau Hersbrucker Hops		Leaf/Whole	4	Boil	0 min		100%
1.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.60 oz	Hallertau Hersbrucker (Leaf/Whole)			100%
1.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	BIAB	Temperature	--	152 °F	--

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	68 - 72 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 660 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Yorba Linda water. Can use ph 5.2 is needed.
Mash Chemistry and Brewing Water Calculator

Notes

Use 3 liquid yeast packages. Mash at 152° Increase the pre-boil volume as needed to allow a 90 minute boil, which will help reduce DMS in the beer.

DRINKABILITY: Has been good. Everyone has liked it.

This is brewed at the original recipe from Brewing Classic Styles by Jamil Zainasheff and John Palmer. Page 196.

Pre-Boil Gravity expected: 1.069 (16.9°P)
OG: 1.068 (12.0°P) 03/15/15 Pitched
FG: 1.016 (2.5°P) 03/27/15 Kegged
Fermented at 62° for 8 days. Raised to 64° for two days. Last day lowered to 45° forced conditioned to clarify.

Used a sprange system from Jim's equipment. Boiled 4 gallons and sparge to 6 gallons total.
Errors found in digital temperature probe. Found to be 15° off. New ThermoWorks ordered. Had to add 1.5 lbs of DME to drive OG to 1.068. Poor efficiency due to under temperature conversion.

Product Unit Price Quantity Total
German Pilsen Malt 1 lb $ 1.40 5 $ 7.00
White Wheat Malt 1 lb $ 1.10 10 $ 11.00
German Munich Malt 1 lb $ 1.40 2 $ 2.80
Belgian Special B Malt 1 lb $ 2.10 0.5 $ 1.05
C 40 Malt 1 lb $ 1.40 0.5 $ 0.70
Chocolate Malt 1 lb $ 1.60 0.5 $ 0.80
Hallertau Hersbruck Hops 2oz $ 2.70 1 $ 2.70
Abbey Ale Yeast $ 6.00 3 $ 18.00
Order Summary
Sub Total $ 44.05
Tax $ 0.00
Grand Total
$ 44.05
Payment Methods

Drafted Dan's House

Last Updated and Sharing

4,347

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Brews

Public: Yup, Shared
Last Updated: 2015-05-14 14:01 UTC

System Default

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

Other Brewers Who Brewed This Recipe:

Ben132

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