Weizenbock Recipe - Weizenbock

Recipe Info

Recipe Image

Weizenbock

by on
All Grain
19 Liter(s)
25 Liter(s)
90 min
70%
All Grain Weizenbock homebrew recipe. This homebrew recipe uses the following ingredients: Munich - 60L - US, Wheat - US, Carapils - Dextrine Malt - US, Caramel/Crystal 120 - US, Tettnang Hops, Hallertau Hops, Fermentis Safbrew WB-06 Homebrew Yeast.

This recipe was cloned from Weizenbock 001.

Fermentables

16% - Munich - 60L - US
1
35
60
Mash
78% - Wheat - US
5
37
1
Mash
5% - Carapils - Dextrine Malt - US
0.3
33
1
Steep
2% - Caramel/Crystal 120 - US
0.1
35
120
Steep

Hops

Tettnang
0
Pellet
Boil
60 min(s)
4.5
0.0
Tettnang
5
Pellet
Boil
5 min(s)
4.5
0.6
Hallertau
28
Pellet
Boil
90 min(s)
4.5
17.4

Yeast

Fermentis Safbrew WB-06
86%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Heat 1 gallons water to 160 and steep Carapils and Crystal 120 for 20"
2.
Increase water to 3.25 gallons and heat to 134.6 degrees
3.
Toss tap water out of mash tun
4.
Insert BIAB bag into mash tun
5.
Add infusion water from kettle
6.
Stir grains into mash tun filled with infusion water
7.
Protein rest for 30"
8.
Drain water from mash tun to capture total 2 gallons. Add from C.Spg supply if necessary
9.
Heat 2 gallons slowly to 150 degrees and let set at that temp for 20"
10.
Raise heat and boil for 30"
11.
Add 2 gallons boiled water back to mash tun to attain saccharification temp of 155 degrees for 30"
12.
Pull 1st gleanings from mash tun and heat slowly to reach 160 degrees for 20"
13.
Heat to boiling for 25"
14.
Add back to mash tun
15.
Drain mash tun to obtain 4.5 gallons minimum
16.
Collect Boil Gravity with hydrometer "BG"
17.
Raise wort to a rolling boil
18.
Add first addition of Tettnang hops
19.
Set timer for 60"
20.
At 10" add wort chiller
21.
At 5" add 1/2 tablet of Whirlfloc
22.
At 5" add second addition of Tettnang hops
23.
Flame-out
24.
Ice bath and chiller combo to cool wort to 80 degrees
25.
Sanitize carboy
26.
Siphon wort from kettle into carboy
27.
Top off carboy with remainder C.Spg water
28.
Aerate the wort in the carboy
29.
If temp is correct, add yeast (2 packs)
30.
Move carboy downstairs to Brew Room
31.
Set up blow-off tubing
32.
Clean up!!

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Weizenbock
Weizenbock
  • 19.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.071 OG
  • 1.010 FG
  • 18.0 IBU (brewgr) Bitterness
  • 0.26 BG:GU
  • 17.0° SRM Color
  • 70% Efficiency
  • 7.8% ABV Alcohol
  • 237 per 12oz Calories
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