Weizenbock Recipe - Wheatus

Recipe Info

Recipe Image

Wheatus

by on
All Grain
10 Liter(s)
12 Liter(s)
90 min
80%
Teenage Dirtbag!

This recipe was cloned from Willy de Witte I.

Fermentables

48% - Wheat Malt - DE
1.5
37
2
Mash
16% - Pilsner - BE
0.5
36
2
Mash
16% - Vienna - DE
0.5
37
4
Mash
5% - Belgian Aromatic - BE
0.15
37
32
Mash
16% - Palm Sugar
0.5
46
20
Mash

Hops

Sorachi Ace
7
Pellet
Boil
60 min(s)
12.4
16.7
Sorachi Ace
7
Pellet
Boil
10 min(s)
12.4
6.1

Yeast

Mangrove Jack's Bavarian Wheat 20
72%

Other Stuff

5.2 ph Stabilizer
0.008
kg
Mash
Palm Sugar
0.12
each
Bottle

Mash Steps

Mash-In
Direct Heat
55
0 min
Protein Rest
Direct Heat
55
15 min
Maltose Rest
Direct Heat
62
40 min
Dextrinization Rest
Direct Heat
70
80 min
Mash-Out
Direct Heat
78
5 min

Special Instructions

1.
Cool in two 5L cans before fermenting.
2.
Aerate half the wort fully. Add the other half as is.
3.
Pitch 1/2 packet of yeast directly into the wort. (on 10L)
4.
Let fermentation ramp up on its own.
5.
Sugar goes in after primary ferment is mostly done.
6.
Scoop out krauzen if necessary when adding sugar.

Tasting Notes (1)

Gait

Tasted on 9/14/2015 by Gait

Notes:

Way too sweet

Recipe Facts

Wheatus
Weizenbock
  • 10.00 Gallons Liters Batch Size
  • 12.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.080 OG
  • 1.023 FG
  • 22.8 IBU (tinseth) Bitterness
  • 0.28 BG:GU
  • 10.7° SRM Color
  • 80% Efficiency
  • 7.5% ABV Alcohol
  • 279 per 12oz Calories
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