Weizenbock Recipe - Hvetebukken Bruse

Recipe Info

Recipe Image

Hvetebukken Bruse

by on
All Grain
22 Liter(s)
27 Liter(s)
90 min
75%
Weizenbock

This recipe was cloned from Durstige Junghans.

Fermentables

51% - Wheat Malt - DE
4
37
2
Mash
25% - Vienna Malt (Weyermann)
2
38
3
Mash
13% - Dark Munich - DE
1
36
10
Mash
3% - Pale Chocolate - UK
0.25
32
200
Mash
2% - Melanoidin (Weyermann)
0.14
37
30
Mash
3% - Special B - BE
0.25
30
180
Mash
3% - CaraMunich II - DE
0.25
34
46
Mash

Hops

Magnum (DE)
28
Pellet
Boil
60 min(s)
12
29.0

Yeast

White Labs Hefeweizen Ale WLP300
76%

Other Stuff

CaSO4
0.004
each
Mash
CaCl2
0.004
kg
Mash
Clarity Ferm
5
ml
Primary
Yeast Nutrient
5
ml
Boil

Mash Steps

Acid Rest
Direct Heat
43
15 min
Saccharification Rest
Direct Heat
64
60 min
Dextrinization Rest
Direct Heat
72
30 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Make a big starter
2.
Add oxygen
3.
Ferment for 14 days, start at 20 C – and raise to 22 at the end
4.
High natural carbonation (3 vol.)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

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
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