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Wheat Bock

Wheat Bock

Weizenbock • All Grain • 5 gal

Ron deMay

Weizenbock

October 26, 2019  07:16pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 5 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 8 lbs Red Wheat Malt; Briess

    Red Wheat Malt; Briess

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 2 lbs Caracrystal® Wheat Malt; Briess

    Caracrystal® Wheat Malt; Briess

    Sweet, smooth, malty, bready, subtle caramel, dark toast, exceptionally clean finish — Orange to mahogany hues.

  • 1 lbs Acidulated Malt

    Acidulated Malt

    High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.

  • 1 lbs 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.

  • 0.5 oz Centennial - 10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 0.50 oz East Kent Goldings - 5.0 AA% pellets; boiled 10 min

    East Kent Goldings

    Mild, slightly flowery.

  • 0.50 oz East Kent Goldings - 5.0 AA% pellets; boiled 0 min

    East Kent Goldings

    Mild, slightly flowery.

  • Omega Yeast Labs OYL-021 Hefeweizen Ale

    Omega Yeast Labs OYL-021 Hefeweizen Ale

    A cloudy, big top-cropping standard in classic German wheat beer. Graceful banana and clove turn up with increased temperatures, wort density and decreased pitch rate, or stay muted at lower temperatures to show clove. Over pitching can dial down banana. Sulfur conditions out. See also Bavarian Wheat (OYL-025) for an alternate complexity.

Style (BJCP)

Category: 10 - German Wheat Beer

Subcategory: C - Weizenbock

Range for this Style
Original Gravity: 1.081 1.064 - 1.090
Terminal Gravity: 1.018 1.015 - 1.022
Color: 16.2 SRM 6 - 25
Alcohol: 8.3% ABV 6.5% - 9%
Bitterness: 25.0 IBU 15 - 30

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