WASI Aventinus Wheat Doppelbock 3-23-14
All Grain Recipe
Submitted By: cheftim (Shared)
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Brewer: john tim | |
Batch Size: 11.00 gal | Style: Weizenbock (15C) |
Boil Size: 13.22 gal | Style Guide: BJCP 2008 |
Color: 18.5 SRM | Equipment: WasiBrewHouse10 |
Bitterness: 15.8 IBUs | Boil Time: 60 min |
Est OG: 1.068 (16.7° P) | Mash Profile: Temperature Mash, 2 Step, Full Body |
Est FG: 1.020 SG (5.1° P) | Fermentation: Ale, Two Stage |
ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
4 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
14 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
10 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
2 lbs |
Munich Malt (9.0 SRM) |
Grain |
4 |
1 lbs |
Chocolate (Briess) (350.0 SRM) |
Grain |
5 |
8.00 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
6 |
1.60 oz |
Carafa I (337.0 SRM) |
Grain |
7 |
2.60 oz |
Hallertauer Hersbrucker [4.0%] - Boil 60 min |
Hops |
8 |
0.50 oz |
Hallertauer Hersbrucker [4.0%] - Steep 10 min |
Hops |
9 |
2.0 pkgs |
Hefeweizen Ale (White Labs #WLP300) |
Yeast |
10 |
1.0 pkgs |
Belgian Saison III Yeast (White Labs #WLP585) |
Yeast |
11 |
Taste Notes
yeast was on fire for this one. First time we've had blowover all over the place.
hit 122 by second day. Didn't realize this was within the acceptable FG and added one more tube of old Belgian Saison
Flavor in fermentor is awesome, great banana notes. I don't get any clove.Notes
set the protien rest temp to 128. The residual heat caused me to miss the 122 so the protein rest went off at an average of 127-128.
kinda the same issue for the boil. Was supposed to target 150 but averaged closer to 155 or more.
pretty sweet tasting wort, hopefully we'll get good ferment and it won't be overly sweet
Got the acid much lower than we have in the past hitting around 5.16 for start of mash
the rice hulls worked really well and the wort was very clear going into the fermenter
The FG for this is 1.020This Recipe Has Not Been Rated