May WiezenBock
Weizenbock • All Grain • 5 gal
My traditional WiezenBock for the summer.
May 24, 2007 pm 10:27pm
Ingredients (All Grain, 5 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 |
