Recipe: One Weizenbock
Style: 15C. WeizenbockDescription:
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.
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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
Color [SRM(EBC)]: 23.45 (46.19)
BU:GU ratio: 0.250
Balance: 0.498
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
46.73 (0.10) Chocolate Malt (Bairds) 1.001 1.38%
454.51 (1.00) Munich Malt - 10L 1.010 13.42%
681.76 (1.50) Munich Malt - 20L 1.015 20.14%
2202.60 (4.86) Wheat Malt, Dark 1.054 65.06%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
26.71 (0.94) Hallertau Hersbrucker 4.25% 20.00 100.00% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Bavarian Wheat - Wyeast 3638 73.00% 18.00 (64.40) 24.00 (75.20)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Ferulic Acid rest Infusion 43.00 (109.40) 15
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