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.