Goat Splash Double Weizenbock

Partial Mash Recipe

Submitted By: sagacity (Shared)
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Brewer: Scott (Zeal in Sky Brewing)
Batch Size: 5.00 galStyle: Weizenbock (15C)
Boil Size: 2.75 galStyle Guide: BJCP 2008
Color: 11.7 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 14.4 IBUsBoil Time: 60 min
Est OG: 1.083 (20.1° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.020 SG (5.0° P)Fermentation: Goat Splash Profile
ABV: 8.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Chicago, IL Water 1
2 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs Caramel Wheat Malt (46.0 SRM) Grain 3
12.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
1 lbs 8.00 oz DME Wheat Bavarian (Briess) (8.0 SRM) Dry Extract 6
6 lbs 9.60 oz LME Wheat Bavarian (Briess) (4.0 SRM) Extract 7
1.00 oz Hallertauer [4.8%] - Boil 60 min Hops 8
0.50 oz Liberty [4.5%] - Boil 60 min Hops 9
0.50 oz Liberty [4.5%] - Boil 45 min Hops 10
0.50 oz Liberty [4.5%] - Boil 30 min Hops 11
0.50 oz Liberty [4.5%] - Boil 15 min Hops 12
0.50 oz Liberty [4.5%] - Steep 15 min Hops 13
1 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 14

Notes

Place the 3 crushed, blended grains in a pot and stir in 3-4 qts of 168F. Grain should reduce temp 154-158F. Steep 45 min. Bring 2 gals sparge water to 165F. Remove from heat, add extract, mix to prevent burning, then bring to boil. Follow hop schedule as indicated. Prime fermenter with 3 gals water, Cool wort, aerate add to fermenter and pitch yeast. Ferment 4 days or per yeast. Rack to secondary for 4-7 days. When ready, bottle or keg. Age for 1-2 weeks.