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Schweizen
Weizenbock • Partial Mash • 5 gal
Thinking about trying out a Weissenbock, trying to make it Hoppy. THis one uses a lot of Hops, so I call it the Pig Wheat.
November 10, 2007 pm 01:43pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 3 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.28 lbs
Chocolate Wheat Malt
Chocolate Wheat Malt
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
- .5 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 5 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.
- 0.53 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 0.29 lbs
Rye Raw
Rye Raw
Contributes glyco-proteins to enhance foam stability.
- 0.40 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.40 oz
Centennial - 10.0 AA% pellets; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 0.50 oz
Centennial - 10.0 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
White Labs WLP410 Belgian Wit II Ale
White Labs WLP410 Belgian Wit II Ale
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers.
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: | 17.7 SRM | 12 - 25 | |
| Alcohol: | 7.3% ABV | 6.5% - 8% | |
| Bitterness: | 30.9 IBU | 15 - 30 | |
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