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May WiezenBock

May WiezenBock

Weizenbock • All Grain • 5 gal

cpohl

My traditional WiezenBock for the summer.

May 24, 2007 pm 10:27pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 4.5 lbs German 2-row Pils

    German 2-row Pils

  • 9 lbs English Wheat Malt

    English Wheat Malt

    Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

  • 2 lbs Weyermann CaraMunich® III; Weyermann

    Weyermann CaraMunich® III; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • .5 lbs Belgian Special B

    Belgian Special B

  • .5 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 1.5 oz Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min

    Hallertauer Hersbrucker

    Mild to strong. '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: 1.075 1.064 - 1.090
Terminal Gravity: 1.018 1.015 - 1.022
Color: 20.9 SRM 12 - 25
Alcohol: 7.5% ABV 6.5% - 8%
Bitterness: 32.3 IBU 15 - 30

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