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Ashland Weizenbock
Weizenbock • All Grain • 3.2 gal
This one was triple decocted, but not well. Start mash in with 3 gals water -> Temp=110F Decoct & boil for 10 mins -> 120F Decoct & boil for 5 mins -> 130F Decoct & boil for 5 mins -> 144F Added ~3gal boiling water and gave up measuring temp (problem with thermometer? Sparge was too fast, hence the low efficiency. This was a test batch, so we'll see how it goes.
January 21, 2003 pm 12:15pm
0.0/5.0 0 ratings
Ingredients (All Grain, 3.2 gal)
- 4 lbs
German 2-row Pils
German 2-row Pils
- 5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 oz
Hallertau - 4.4 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tsp
CaSO4 in mash - (omitted from calculations)
CaSO4 in mash
- 0.25 tsp
Lactic acid in sparge water - (omitted from calculations)
Lactic acid in sparge water
-
Wyeast 3056 Bavarian Wheat Blend™
Wyeast 3056 Bavarian Wheat Blend™
Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.
Notes
I used Andeck Wheat yeast for this one, not the 3056
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: C - Weizenbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.064 - 1.090 |  |
| Terminal Gravity: | 1.015 | 1.015 - 1.022 | |
| Color: | 4.8 SRM | 12 - 25 | |
| Alcohol: | 6.1% ABV | 6.5% - 8% | |
| Bitterness: | 31.0 IBU | 15 - 30 | |
Discussion
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