Honig Weizenbock

Extract Recipe

Submitted By: bbrodka (Shared)
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Brewer: homebrew4less.com
Batch Size: 5.00 galStyle: Weizenbock (15C)
Boil Size: 3.15 galStyle Guide: BJCP 2004
Color: 12.6 SRMEquipment: Brew Pot (4 Gallon)
Bitterness: 17.0 IBUsBoil Time: 60 min
Est OG: 1.065 (16.0° P)
Est FG: 1.011 SG (2.8° P)Fermentation: My Aging Profile
ABV: 7.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
5.00 gal Conger Well - Klamath Falls Water 1
1 lbs White Wheat Malt (2.4 SRM) Grain 2
12.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
8.00 oz Barley, Torrefied (1.7 SRM) Grain 4
6 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 5
1 lbs 8.00 oz Honey (1.0 SRM) Sugar 6
2.00 oz Hallertaur Domestic [4.0%] - Boil 60 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1 pkgs Windsor Yeast (Lallemand #-) Yeast 9

Notes

My own attempt at a Hoeny-Wheat Beer, I choose Weizenbock as the style goal. A robust, darker, and medium to full-bodied wheat beer. Darkness of a Dunkelweizen and strength and body of a bock. Stong, malty, fruity wheat beer. Medium to full body. Malty with fruity yeast flavor. No hop flavor or aroma. Light chocolate character. Amber to brown with slight haze allowed. Highly carbonated. Used 70% wheat malts, Hellertaur Domsetic Hops.