OAKBAY BREWERY Hopfenweizen MK III

Brewer: RICKARD BERGLUND
Batch Size: 5.81 gal	Style: Weizenbock (15C)
Boil Size: 6.55 gal	Style Guide: BJCP 2008
Color: 6.5 SRM	Equipment: Braumeister 20L
Bitterness: 44.9 IBUs	Boil Time: 60 min
Est OG: 1.063 (15.3° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Two Stage
ABV: 6.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6 lbs 4.53 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	1
6 lbs 4.53 oz	Wheat Malt, Ger (2.0 SRM)	Grain	2
7.05 oz	Caramunich Malt (56.0 SRM)	Grain	3
0.35 oz	J17 [12.0%] - Boil 20 min	Hops	4
0.35 oz	Southern Promise [11.4%] - Boil 20 min	Hops	5
0.35 oz	Summer (Summer Saaz) [4.7%] - Boil 20 min	Hops	6
0.88 oz	J17 [12.0%] - Boil 10 min	Hops	7
0.88 oz	Southern Passion [9.8%] - Boil 10 min	Hops	8
0.88 oz	Summer (Summer Saaz) [4.7%] - Boil 10 min	Hops	9
0.88 oz	J17 [12.0%] - Boil 0 min	Hops	10
0.88 oz	Southern Promise [11.4%] - Boil 0 min	Hops	11
0.88 oz	Summer (Summer Saaz) [4.7%] - Boil 0 min	Hops	12
1.2 pkgs	Weihenstephan Weizen (återanvänd) (Wyeast Labs #3068)	Yeast	13
0.88 oz	J17 [12.0%] - Dry Hop 7 days	Hops	14
0.88 oz	Southern Promise [11.4%] - Dry Hop 7 days	Hops	15
0.88 oz	Summer (Summer Saaz) [4.7%] - Dry Hop 7 days	Hops	16

23+3L +1,5 i kok , jäs 19-20 grader

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