Weizenbock (Vitus clone)

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 5.50 galStyle: Weizenbock (10C)
Boil Size: 8.30 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 17.0 IBUsBoil Time: 90 min
Est OG: 1.067 (16.3° P)Mash Profile: Decoction Mash, Triple
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.56 gal Rockville, MD Water 1
1.42 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.12 g Calcium Chloride (Mash 60 min) Misc 3
7 lbs 10.40 oz White Wheat Malt (2.4 SRM) Grain 4
5 lbs 1.60 oz Floor-malted Bohemian Pilsner (1.9 SRM) Grain 5
6.00 oz Rice Hulls (0.0 SRM) Adjunct 6
0.71 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 7
1.06 g Calcium Chloride (Sparge 60 min) Misc 8
1.20 oz Tettnang [3.9%] - First Wort Hops 9
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 10

Notes

1.2 L starter with 3.4 oz DME. Mash in with 1.06 g gypsum, 1.6 g CaCl2, and 2.1 mL lactic acid. Infuse to protein rest with 0.36 g gypsum, 0.52 g CaCl2, and 0.7 mL lactic acid. Sparge with 0.35 g gypsum and 0.53 g CaCl2, and 0.6 mL lactic acid per batch. Chill to 66°F and pitch. Hold between 66°F and 68°F. Target Water: (Ca ppm) 67 (Mg ppm) 8 (Na ppm) 22 (Cl ppm) 58 (SO4 ppm) 57 Ratio 1.02 8/12: made starter. 8/14: milled wheat malt @0.027"/0.73 mm. Barley milled at 0.037"/0.93 mm. Mashed in @113°F for ferulic acid rest. Protein rest @ 126°F: 15 min hold before 1st decoction pull. Thick 2.5 gal pull, heat to 150°F and hold for 15 min. Then heat to boil and boil for 5 min. Saccharification Rest #1 @ 149°F: 20 min hold before decoction pull. Mash is 145°F when pulling 2nd decoction. Thick 1.5 gal pull, then heat to 156°F and hold for 15 min. Heat to boil and boil for 5 min. Saccharification Rest #2 @ 154°F: 15 min hold before 3rd decoction pull. Mash is 152°F when pulling 3rd decoction. Thinner 2 gal pull. Heat directly to boil and boil for 5 min. Mash out @ 164°F.

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