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 galStyle: Weizenbock (15C)
Boil Size: 13.22 galStyle Guide: BJCP 2008
Color: 18.5 SRMEquipment: WasiBrewHouse10
Bitterness: 15.8 IBUsBoil 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

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.


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 1.020

This Recipe Has Not Been Rated

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