(adsbygoogle = window.adsbygoogle || []).push({});

2015 Weizenbock

Hand entered from Zymurgy magazine

6 gallons
90 minute boil
23.9 IBU
19.7 SRM
1.080 OG
1.021 FG

9 lbs Wheat malt
5 lbs German 2 Row
2 lbs Munich 10L
0.75 lbs Melanoiden
0.5 lbs Crystal 40L
0.5 lbs Special B
0.25 lbs Pale Chocolate

2 oz Hersbrucker @ 60

Rice Hulls 1 lbs

Hefeweizen IV Ale (WLP380)

Mash at 156 F

Single infusion mash for 90 minutes at 156°F (68°C) with a water/grain ratio of 1.25 gallon per pound. Drain and sparge to collect 7.25 gallons (27 L) of wort. Boil for 90 minutes. Add two oz (57 g) hops with 60 minutes remaining in the boil. Top up with brewing liquor to reach six gallons (22.71 L) in the fermenter.

Chill to 66°F (19°C) and ferment with an appropriately sized starter of WLP380. After krausen begins to fall (four to five days), allow temperature to free rise to 70°F (21°C) and continue fermenting until complete. Please rouse the yeast. This is NOT a krystal weizenbock. Bottle conditioning is a must for the style.
Bottle and prime with enough DME to produce 3 volumes of carbonation. This ale requires patience for the rich malt and dried fruit flavors to mature, so age at cellar temperature for several months to reach optimum flavor.

No comments:

Post a Comment