2014 NHC Category 15 German Wheat and Rye Beer
hand copied from Zymurgy magazine
Wyy's Man Says
Weizenbock
Scott and Theresa Hixson, Gulfport, MS
For 5 US Gallons
6.9 lb White Wheat malt
4.4 lb Pale malt
0.5 lb 10 L Munich malt
0.4 lb pale chocolate malt
0.3 lb Caramunich I
0.3 lb Caramunich III
0.3 lb Melanoidin malt
1.0 oz Hallertau pellets @ FWH
0.3 oz Hallertau pellets @ 15 min
WLP380 Hefewizen IV yeast
CO2: 4.2 vols
Original Specific Gravity: 1.072
Final Specific Gravity: 1.018
Boiling Time: 90 minutes
Primary Fermentation: 8 days at 68-72 F
Secondary Fermentation: 8 days at 65 F
Tertiary Fermentation: 175 days at 36 F
Directions
Begin with an acid rest at 111 F and hold for 15 minutes. Ramp up to 125 F and hold for a 15 minute protein rest. Finish wiht a saccharification rest at 153 F for one hour.
Wyy's Man Says
Weizenbock
Scott and Theresa Hixson, Gulfport, MS
For 5 US Gallons
6.9 lb White Wheat malt
4.4 lb Pale malt
0.5 lb 10 L Munich malt
0.4 lb pale chocolate malt
0.3 lb Caramunich I
0.3 lb Caramunich III
0.3 lb Melanoidin malt
1.0 oz Hallertau pellets @ FWH
0.3 oz Hallertau pellets @ 15 min
WLP380 Hefewizen IV yeast
CO2: 4.2 vols
Original Specific Gravity: 1.072
Final Specific Gravity: 1.018
Boiling Time: 90 minutes
Primary Fermentation: 8 days at 68-72 F
Secondary Fermentation: 8 days at 65 F
Tertiary Fermentation: 175 days at 36 F
Directions
Begin with an acid rest at 111 F and hold for 15 minutes. Ramp up to 125 F and hold for a 15 minute protein rest. Finish wiht a saccharification rest at 153 F for one hour.