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Holy Weizenbock II

Holy Weizenbock II

Weizenbock • Partial Mash • 3 gal

ST Hops

This basically is a strong belgian with 60%+ wheat. That is why I use the Belgian white/Wheat yeast.

June 24, 2019  07:37pm

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Ingredients (Partial Mash3 gal)

  • 1 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • .75 lbs Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • 1 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 4 lbs CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess

    CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess

    Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat (Powder) is a dry, 1000% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.

  • 1 lbs Malto Dextrin

    Malto Dextrin

    Adds body and mouthfeel. For all extract beers. Does not ferment.

  • 0.3 oz Chinook - 13.2 AA% whole; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 0.5 oz Willamette - 5.2 AA% whole; boiled 15 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1.5 oz Tettnanger - 3.7 AA% pellets; boiled 1 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .2 oz Orange Peel - boiled 15 min (omitted from calculations)

    Orange Peel

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • .15 oz Corriander crushed - boiled 15 min (omitted from calculations)

    Corriander crushed

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • White Labs WLP400 Belgian Wit Ale

    White Labs WLP400 Belgian Wit Ale

    Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

Notes

Add 0.2 oz ginger powder at flame out.

Style (BJCP)

Category: 10 - German Wheat Beer

Subcategory: C - Weizenbock

Range for this Style
Original Gravity: 1.082 1.064 - 1.090
Terminal Gravity: 1.019 1.015 - 1.022
Color: 14.4 SRM 6 - 25
Alcohol: 8.4% ABV 6.5% - 9%
Bitterness: 26.0 IBU 15 - 30

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