A RIJAN Y

All Grain Recipe

Submitted By: Arijany (Shared)
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Brewer: GARV
Batch Size: 5.00 galStyle: Weizenbock (15C)
Boil Size: 5.70 galStyle Guide:
Color: 23.3 SRMEquipment: My Equipment
Bitterness: 18.2 IBUsBoil Time: 60 min
Est OG: 1.118 (27.7° P)Mash Profile: Single Step Infusion (67C/152F)
Est FG: 1.030 SG (7.6° P)Fermentation: My Aging Profile
ABV: 11.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
4 lbs 16.00 oz Gambrinus Pilsner Malt (1.6 SRM) Grain 3
4 lbs US Munich 10L Malt (10.0 SRM) Grain 4
8.00 oz Belgian Special B (147.0 SRM) Grain 5
9 lbs 16.00 oz German Dark Wheat Malt (6.5 SRM) Grain 6
4.00 oz UK Pale Chocolate Malt (200.0 SRM) Grain 7
8.00 oz US Caramel 40L Malt (40.0 SRM) Grain 8
1.00 oz Hallertauer [4.8%] - Boil 60 min Hops 9
1 lbs Dark Dry Extract [Boil for 60 min] (17.5 SRM) Dry Extract 10
1.50 oz German Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 11
2.0 pkgs Wyeast 3068-Weihenstephen Weizen ( #) Yeast 12

Notes

Use starter 1.0 litres at 10 plato with DME (dark) with yeast nutrient on stir plate for 8 to 12 hours

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