Weizenbock v1

By Paul

Batch Size : 24 L
IBU : 20.6
Color : 48.7 EBC
OG : 1.061
FG : 1.009
ABV : 6.83 %
Efficiency : 68 %
Boil Size : 29 L
Yeast : Bavarian Wheat Blend from Wyeast Labs (Wheat yeast , Liquid, 77% attenuation)

Fermentables :

Amount (kg)NameColor (EBC)Supplier
5Wheat Malt Pale3.9Weyermann - Germany
1Vienna Malt7.5Simpsons - UK
0.6Abbey50Weyermann - Germany
0.5Munich Malt21.5Simpsons - UK
0.3Wheat Roasted950 - Germany

Mash instructions :

  1. Temperature : 62°C for 60 minutes.
  2. Decoction, 1/3 of the malt in a kettle , keep the rest at 60-70° : 100°C for 15 minutes.
  3. Mash out : 75°C for 10 minutes.

Hops :

Amount (g)NameAlphaUsage
25Northern Brewer8.5 %Boil for 60 min
25Northern Brewer8.5 %Boil for 0 min

Miscs :

  • 1 tbsp of Irish Moss - Boil for 15 min

Fermentation :

  1. 14 days at 20°C
BeerXMLFile
This recipe is released under the public domain license.