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rixie bixie weizenbock
Weizenbock • Extract • 5.33 gal
January 5, 2002 am 10:04am
0.0/5.0 0 ratings
Ingredients (Extract, 5.33 gal)
- .5 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .5 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 3.5 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 4.5 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .75 oz
Tettnanger - 5.0 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .25 oz
Tettnanger - 5.0 AA% pellets; boiled 25 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.25 lb
Lt DME(priming), CUPS - (omitted from calculations)
Lt DME(priming), CUPS
-
Imperial Yeast A09 Pub
Imperial Yeast A09 Pub
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Notes
steep cracked grains in 1 gallon water at 152 degrees. sparge with 1.5 quarts water at 168 degrees. bring boil to 3 gallons after adding extracts. bring cooled wort to 5 1/3 gallons before pitching yeast.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: C - Weizenbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.064 - 1.090 |  |
| Terminal Gravity: | 1.017 | 1.015 - 1.022 | |
| Color: | 21.4 SRM | 12 - 25 | |
| Alcohol: | 6.7% ABV | 6.5% - 8% | |
| Bitterness: | 15.4 IBU | 15 - 30 | |
Discussion
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