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WeizenBock2
Weizenbock • All Grain • 3.50 gal
ugh
November 2, 2007 pm 11:53pm
4.0/5.0 1 rating
Ingredients (All Grain, 3.50 gal)
- 4.25 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 3.25 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .25 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .75 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .5 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1 oz
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP029 German Ale/Kölsch
White Labs WLP029 German Ale/Kölsch
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age a
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: C - Weizenbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.064 - 1.090 |  |
| Terminal Gravity: | 1.018 | 1.015 - 1.022 | |
| Color: | 13.6 SRM | 12 - 25 | |
| Alcohol: | 7.3% ABV | 6.5% - 8% | |
| Bitterness: | 25.5 IBU | 15 - 30 | |
Discussion
Really Friggin Good
2007-11-19 11:30pm
Oddly no lacing????
Post a Comment
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