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    Recipe Info

    gal lit
    gal lit
    (Include recipe history, facts and other details that brewers will find interesting)
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    Fermentables

    51% - Wheat Malt - DE
    25% - Vienna Malt (Weyermann)
    13% - Dark Munich - DE
    3% - Pale Chocolate - UK
    2% - Melanoidin (Weyermann)
    3% - Special B - BE
    3% - CaraMunich II - DE
    7.89 lb kg total fermentables

    Hops

    Magnum (DE)
    29.0
    28 oz g total hops

    Yeast

    White Labs Hefeweizen Ale WLP300

    Other Stuff

    CaSO4
    CaCl2
    Clarity Ferm
    Yeast Nutrient

    Mash Steps

    Acid Rest
    Saccharification Rest
    Dextrinization Rest
    Mash-Out

    Special Instructions

    Enter any specific brewing steps needed to reproduce this recipe.

    Examples: steep specialty grains at 168F for 20 minutes, Ferment at 68F for 14 days, etc.

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    Recipe Facts

    Clone Of Hvetebukken Bruse
    Weizenbock
    • 22.00 Gallons Liters Batch Size
    • 27.00 Gallons Liters Boil Size
    • 90  min Boil Time
    • 1.082 OG
    • 1.020 FG
    • 29.0 IBU (tinseth) Bitterness
    • 0.35 BG:GU
    • 22.5° SRM Color
    • 75% Efficiency
    • 8.1% ABV Alcohol
    • 284 per 12oz Calories

    Homebrew Style Guide

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