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Weize-Ass Bock

Category: 15 – German Wheat and Rye Beer
Brewer: Harry Pilgrim

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 23.9 IBUs 19.7 SRM 1.080 1.021 7.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Weizenbock 15 C 1.064 - 1.09 1.015 - 1.022 15 - 30 12 - 25 2.4 - 2.9 6.5 - 8 %

Fermentables

Name Amount %
Wheat Malt, Dark 9 lbs 50
Pilsner (2 Row) Ger 5 lbs 27.78
Munich Malt - 10L 2 lbs 11.11
Melanoiden Malt 12 oz 4.17
Caramel/Crystal Malt - 40L 8 oz 2.78
Special B Malt 8 oz 2.78
Pale Chocolate Malt 4 oz 1.39

Hops

Name Amount Time Use Form Alpha %
Hersbrucker 2 oz 60 min Boil Pellet 4.3

Miscs

Name Amount Time Use Type
Rice Hulls 1.00 lb 0 min Mash Other

Yeast

Name Lab Attenuation Temperature
Hefeweizen IV Ale (WLP380) White Labs 77% 66°F - 70°F

Mash

Step Temperature Time
Mash In 156°F 90 min

Notes

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.

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