Recipe: Aventinus clone
Style: 15C. WeizenbockDescription:
Reportedly a clone of Aventinus Wheat-Doppelbock
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Target Volume [ltr (gal)]: 18.90 (4.99)Alcohol By Volume: 8.58%
Estimated Original Gravity [SG]: 1.088
Estimated Final Gravity [SG]: 1.024
Estimated Attenuation: 73.00%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 15.50
Color [SRM(EBC)]: 13.17 (25.95)
BU:GU ratio: 0.177
Balance: 0.352
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
2300.00 (5.07) Ale Malt (Belgian) 1.027 31.59%
28.00 (0.06) Chocolate Malt (Bairds) 1.000 0.38%
260.00 (0.57) Crystal Malt Pale (Bairds) 1.003 3.57%
113.00 (0.25) Melanoidian Malt (Weyermann) 1.001 1.55%
680.00 (1.50) Munich I Malt (Weyermann) 1.008 9.34%
3900.00 (8.60) Wheat Malt Pale (Weyermann) 1.048 53.56%
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Hops:Hop Utilisation Method: Rager
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
28.11 (0.99) Hallertau Hersbrucker 3.50% 13.50 87.10% 60.00
15.60 (0.55) Hallertau Hersbrucker 3.50% 2.00 12.90% 15.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
German Wheat - Wyeast 3333 73.00% 17.00 (62.60) 24.00 (75.20)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Sacchrification Infusion 65.50 (149.90) 60
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