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Weizenbock • All Grain • 15.00 L
a strong "Weizenbock" to return to my roots (does it say so or does it say origins)
March 20, 2012 am 11:08am
0.0/5.0 0 ratings
Ingredients (All Grain, 15.00 L)
- 2.00 kg
Munich Malt; Dingemans
Munich Malt; Dingemans
Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.
- 3.00 kg
Wheat Malt; Durst
Wheat Malt; Durst
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.20 kg
Black Malt; Thomas Fawcett
Black Malt; Thomas Fawcett
Black Malt is used in stouts to improve flavor and color.
- 0.20 kg
Rye Ale Malt; Thomas Fawcett
Rye Ale Malt; Thomas Fawcett
German-grown top-quality rye. Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.
- 25 g
Hallertauer Hersbrucker - 4.0 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 15 g
Hallertauer Hersbrucker - 4.0 AA% pellets; boiled 10 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Fermentis WB-06 Safbrew WB-06
Fermentis WB-06 Safbrew WB-06
A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: C - Weizenbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.077 | 1.064 - 1.090 |  |
| Terminal Gravity: | 1.018 | 1.015 - 1.022 | |
| Color: | 22.4 SRM | 12 - 25 | |
| Alcohol: | 7.8% ABV | 6.5% - 8% | |
| Bitterness: | 23.1 IBU | 15 - 30 | |
Discussion
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