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Knowhizzen Bock, just felt like it
Weizenbock • Partial Mash • 5 gal
this is the second version of a recipe that developed on this site. The first batch came out clear for a hefe. It is smooth and sweet. It has a solid body and is the best beer that I have brewed to date.
April 9, 2003 pm 12:39pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 5 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1.25 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1.25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
Belgian Special B
Belgian Special B
- 2.5 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.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Hallertau - 4.5 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 oz
Hallertau - 4.5 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Tettnanger - 4.5 AA% whole; boiled 0 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP380 Hefeweizen IV Ale
White Labs WLP380 Hefeweizen IV Ale
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Notes
this is a modifaction of a previous recipe. there was a transfer early in the fermentation process off the traub and the beer was clear for being a hefe/whezbock. i am going to dry hop the tett. hops to balance the sweetness
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: C - Weizenbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.084 | 1.064 - 1.090 |  |
| Terminal Gravity: | 1.020 | 1.015 - 1.022 | |
| Color: | 19.5 SRM | 12 - 25 | |
| Alcohol: | 8.5% ABV | 6.5% - 8% | |
| Bitterness: | 19.4 IBU | 15 - 30 | |
Discussion
i just made this beer.
2003-04-18 2:07pm
I made the beer and it was under for the O.G. for the style and I had some burning to the bottom of the pot. the o.g. was around 1.063 and i had problems with the mashing process. I could have boiled it longer, i have more six gallon instead of the five i was shooting for.
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