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Azorean Brewer's German Weizen Bock
Weizenbock • All Grain • 5 gal
My first attempt at German Bock. Hoping for something wonderful
August 16, 2009 am 11:36am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5 lbs
German 2-row Pils
German 2-row Pils
- 5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 2 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 2 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 1.0 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.50 oz
Hersbrucker - 4.0 AA% pellets; boiled 15 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
-
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.
Notes
1 quart 130 deg. water per pound hold at 122 deg. for 20 minutes. Add .25 quarts per pound of boiling water to hit 154 deg for 60 minutes. Sparge normally and boil 60 minutes.
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: | 16.4 SRM | 12 - 25 | |
| Alcohol: | 7.5% ABV | 6.5% - 8% | |
| Bitterness: | 23.6 IBU | 15 - 30 | |
Discussion
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