2020-026-v0-Weizenbock

All Grain Recipe

Submitted By: spencewaldo (Shared)
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Brewer: Jason Waldrop
Batch Size: 6.00 galStyle: Weizenbock (10C)
Boil Size: 8.53 galStyle Guide: BJCP 2015
Color: 19.5 SRMEquipment: Jason_6gal_All-Grain_v2_highABV_highhop
Bitterness: 30.8 IBUsBoil Time: 90 min
Est OG: 1.091 (21.9° P)Mash Profile: HERMS Temperature Mash, 2 Step, Medium Body
Est FG: 1.023 SG (5.9° P)Fermentation: Ale, Two Stage
ABV: 9.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
11.75 gal Arvada, CO Water 1
25.00 ml Phosphoric Acid 10% (Mash 60 min) Misc 2
15.00 ml Phosphoric Acid 10% (Mash 60 min) Misc 3
2.00 g Calcium Chloride (Mash 60 min) Misc 4
1.00 g Baking Soda (Mash 60 min) Misc 5
2 lbs Rice Hulls (0.0 SRM) Adjunct 6
11 lbs 8.00 oz White Wheat Malt (2.4 SRM) Grain 7
6 lbs Vienna Malt (3.5 SRM) Grain 8
3 lbs Munich II (Weyermann) (8.5 SRM) Grain 9
9.00 oz Caramunich II (Weyermann) (63.0 SRM) Grain 10
8.00 oz Carawheat (Weyermann) (50.0 SRM) Grain 11
8.00 oz Special B Malt (180.0 SRM) Grain 12
4.00 oz Chocolate Rye Malt (250.0 SRM) Grain 13
10.00 ml Phosphoric Acid 10% (Sparge 60 min) Misc 14
1.00 g Calcium Chloride (Sparge 60 min) Misc 15
5.00 oz Saaz [3.8%] - Boil 60 min Hops 16
2.0 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 17

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