August 19, 2012
Brew #42 Weizenbock
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Brewer: Trollby
Style: Weizenbock
Batch: 2.25 galExtract
Characteristics
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Recipe Gravity: 1.087 OG
Recipe Bitterness: 19 IBU
Recipe Color: 11° SRM
Estimated FG: 1.022
Alcohol by Volume: 8.5%
Alcohol by Weight: 6.6%
Ingredients
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Briess LME - Bavarian Wheat 1.00 lb, Extract, Extract
Briess LME - Munich 1.81 lb, Extract, Extract
CaraVienne - [Body, Malt, Sweet]0.50 lb, Grain, Steeped
MrB. Whispering Wheat Weizenbier2.42 lb, Extract, Extract
MrB. Whispering Wheat Weizenbier2.00 oz, Pellet, 5 minutes
Wyeast 3068 - Weihenstephan Weizen™1.00 unit, Yeast, Temperature Range: 64°-75° F (ABV 10%) Low Floculation
Notes
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Recipe Notes:
Add 2 Quarts of filtered tap water to 20qt pot and heat to 165*F turn off heat and add grains and steep for 30min.
Remove grains, add LMEs and bring to rolling boil.
Remove from heat and add both HMEs.
Fill keg with filtered cold water to the 4-quart mark on the back.
Pour WORT into fermentor, add water to the 8.5line on Mr. beer keg then add 2 cups more (Approx 2.25gallons), mix well
Aerate well,since repitch, no sample taken
Place keg in cool area and maintain 66-70*F temp for 21 days
Batch Notes:
This will be a repitch on the Wyeast 3068 - Weihenstephan Weizen yeast from the Imperial Hefeweizen, so no OG will be taken
OG = 1.085 @ 66*F (Estimated)
FG = 1.023 @ 70*F
ABV = 8.2% (Estimated)
09/09/2012
Bottled 22 - 12oz and had about 3oz left for me to taste.
Used 67g Booster for about 2.7 C02, a little lighter than WeizenBock normal C02 but I like my beers in that area.
Taste was pretty strong Alcohol bite to it, but green, wil give 8 weeks and first pour
11/21/2012
First pour
Totally amazing, very creamy and flavorful.
It is alittle strong but I am sure as it ages it will only get better.
One of my best beers made to date.