Style: 15C. Weizenbock
Description:
Weizenbock - hopeing for something like Aventinus. Really want a complex beer here, so I'll have to move on from my standard Hefeweizen two ingredient brew. Basically, I want the grist being, a majority of wheat, probably about 65% at least, then a backing of munich, and perhaps some chocolate, perhaps also some belgian, amber or marris otter in there as well.
| Target Volume [ltr (gal)]: 10.00 (2.64) |
Alcohol By Volume: 7.83% |
| Estimated Original Gravity[SG]: | 1.080 |
Estimated Final Gravity[SG]: | 1.022 |
| Estimated Attenuation: | 73.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 20.00 |
Colour [SRM(EBC)]: 23.45 (46.19) |
| Balance: 0.498 |
BU:GU ratio: 0.250 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Ferulic Acid rest |
infusion |
43.00 (109.40) |
15 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Chocolate Malt (Bairds) |
1.001 |
1.25% |
46.73 (0.10) |
1.38% |
| Munich Malt - 10L |
1.010 |
12.50% |
454.51 (1.00) |
13.42% |
| Munich Malt - 20L |
1.015 |
18.75% |
681.76 (1.50) |
20.14% |
| Wheat Malt, Dark |
1.054 |
67.50% |
2202.60 (4.86) |
65.06% |
Hops
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Hallertau Hersbrucker |
4.25% |
20.00 |
100.00% |
26.71 (0.94) |
60.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tollerance |
| Bavarian Wheat - Wyeast 3638 |
low |
73.00% |
18.00 (64.40) |
24.00 (75.20) |
10% ABV |
Brewlog
| Date Brewed |
Brewer |
ABV |
Balance |
Rating |
Actions |
