Weizenbock
Style: 15C. Weizenbock
Description:
| Target Volume [ltr (gal)]: 20.00 (5.28) | Alcohol By Volume: 7.69% |
| Estimated Original Gravity[SG]: | 1.079 | Estimated Final Gravity[SG]: | 1.021 |
| Estimated Attenuation: | 73.00% | Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 20.00 | Colour [SRM(EBC)]: 31.57 (62.19) |
| Balance: 0.507 | BU:GU ratio: 0.254 |
Fermentables
| Type | Gravity [SG] | Gravity(%) | Weight [gms (lbs)] | Weight(%) |
|---|---|---|---|---|
| Brown Malt | 1.002 | 2.39% | 200.00 (0.44) | 2.63% |
| Chocolate Malt (Bairds) | 1.001 | 1.91% | 150.00 (0.33) | 1.97% |
| Maris Otter Malt (Bairds) | 1.021 | 26.78% | 2000.00 (4.41) | 26.32% |
| Munich Malt - 10L | 1.010 | 13.06% | 1000.00 (2.20) | 13.16% |
| Wheat Caramel Malt (Weyermann) | 1.011 | 14.16% | 1250.00 (2.76) | 16.45% |
| Wheat Malt (Joe White) | 1.022 | 28.15% | 2000.00 (4.41) | 26.32% |
| Wheat Malt Dark (Weyermann) | 1.011 | 13.56% | 1000.00 (2.20) | 13.16% |
Hops
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | IBU(%) | Weight [gms (oz)] | Time(minutes) |
|---|---|---|---|---|---|
| Northern Brewer | 10.00% | 20.00 | 100.00% | 24.43 (0.86) | 45.00 |
Yeast
| Type | Flocculation | Attenuation | Min Temp[C (F)] | Max Temp[C (F)] | Alcohol Tolerance |
|---|---|---|---|---|---|
| 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 |
|---|