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Weizenbock for Drunken
Weizenbock • All Grain • 19.50 L
This is a very high alcohol version of a standard Weizenbock. The taste should be much like the standard Weizen, but you will get drunk very quickly with this beer. I made this one slightly darker than the usual Weizenbock by using more than 500g of dark colored malts (Special B, Crystal 40, and Chocolate), in order to distinguish from my old Weizen.
April 18, 2011 am 03:05am
3.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 4.54 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1.59 kg
German 2-row Pils
German 2-row Pils
- 0.68 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.45 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.22 kg
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 0.22 kg
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.11 kg
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 0.46 kg
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 35 g
Hallertauer Mittelfrüher - 4.6 AA% whole; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 28 g
Saaz - 2.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 ea
Yeast Energizer - (omitted from calculations)
Yeast Energizer
Helps revive stuck or slow fermentation
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Notes
2 step mashing with a protein rest at 55c for 30 min. Brewed on 2/27/11. The OG was 1.100. Bottled on 4/18/11. The FG was 1.018.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: C - Weizenbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.086 | 1.064 - 1.090 |  |
| Terminal Gravity: | 1.021 | 1.015 - 1.022 | |
| Color: | 20.4 SRM | 12 - 25 | |
| Alcohol: | 8.6% ABV | 6.5% - 8% | |
| Bitterness: | 24.4 IBU | 15 - 30 | |
Discussion
Hum...
2011-12-30 8:02am
Bottled on 4/18/11. I am somewhat disappointed with the beer. I normally like a big and heavy beer, but for Weizen, I like a light one better. I think the beer is on the line with the style, but I prefer a simple white Weizen.
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