Weizenbock
"Style Profile"
(5 gallons/19 L, all-grain)
OG = 1.082 FG = 1.021
OG = 1.082 FG = 1.021
IBU = 23 SRM = 19 ABV = 8.1%
Ingredients
8.8 lb. (4 kg) Best Malz dark wheat malt (8 °L)
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops, (1.34 oz./38 g at 4% alpha acids) (60 min.)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops, (1.34 oz./38 g at 4% alpha acids) (60 min.)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C).
Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.062 (15.3 °P).
The total wort boil time is 90 minutes, which helps reduce DMS in the finished beer and increases melanoidin formation. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is three packages of liquid yeast or one package of liquid yeast in an appropriate starter.
Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but don’t rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.