Wiezenbock du lieber
Weizenbock

 

Type: All Grain

 Date: 05/27/2009

Batch Size: 5.00 gal

 Brewer: Larry Barnhart
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 61.50
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7 lbs Wheat Malt, Ger (2.0 SRM) Grain 51.85 %
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 37.04 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 7.41 %
8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 3.70 %
1.00 oz Tettnang [4.80 %] (60 min) Hops 16.1 IBU
0.25 oz Hallertauer [4.80 %] (30 min) Hops 3.1 IBU
0.25 oz Tettnang [4.80 %] (20 min) Hops 2.4 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.062 SG

 Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.00 % Actual Alcohol by Vol: 6.27 %
Bitterness: 21.6 IBU Calories: 278 cal/pint
Est Color: 20.3 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 13.50 lb
Sparge Water: 1.70 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 16.88 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 9.45 qt of water at 196.6 F 168.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Ttransfered 5/31/09 1.018
Kegged 6/7/09

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