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Aventinus Clone
Weizenbock • Extract • 5 gal
The 3068 provides the traditional wheat esters & phenols, but a high attentuating Belgian yeast could provide these as well.
October 13, 2003 am 04:41am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.21 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.20 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.10 lbs
Chocolate Wheat Malt
Chocolate Wheat Malt
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
- 9.26 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .9 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1.0 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.49 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 0.50 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 1 min
Hallertauer Tradition
Fine, 'Noble'.
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: C - Weizenbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.064 - 1.090 |  |
| Terminal Gravity: | 1.019 | 1.015 - 1.022 | |
| Color: | 25.1 SRM | 12 - 25 | |
| Alcohol: | 7.9% ABV | 6.5% - 8% | |
| Bitterness: | 23.8 IBU | 15 - 30 | |
Discussion
Malt
2007-12-03 10:28am
I belive i read that they use vienna malt... food for thought
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