4 replies to this topic

[ncbeerbrewer]

So by this weekend I am going to have two yeast cakes of Wyeast 3068 since it will be done fermenting a Bavarian Hefeweizen. So keeping with the increase in gravity I figured I would pitch one yeast cake in a Weizenbock beer. For this beer I am looking for a balance between of flavors of raison Special B, Chocolate malt and a clove character from the yeast. Mash at 152. I am planning to ferment this beer at 62 degrees and hopefully bring out the clove character and not the bananna. So please let me know what your thoughts are on this recipe creation.Type: All GrainBatch Size: 5.25 gal Boil Size: 7.11 gal Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Taste Notes: IngredientsAmount Item Type % or IBU 7.00 lb Wheat Malt, Ger (2.0 SRM) Grain 47.46 % 5.00 lb Munich Malt - 10L (10.0 SRM) Grain 33.90 % 2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 13.56 % 0.50 lb Special B Malt (180.0 SRM) Grain 3.39 % 0.25 lb Chocolate Malt (350.0 SRM) Grain 1.69 % 1.00 oz Northern Brewer [8.50 %] (60 min) Hops 23.7 IBU 0.75 oz Spalter [4.50 %] (20 min) Hops 5.7 IBU Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat Beer Profile Est Original Gravity: 1.077 SG Estimated Alcohol by Vol: 7.54 % Bitterness: 29.4 IBU Calories: 342 cal/pint Est Color: 20.9 SRM Color: Color Mash Profile Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14.75 lb Sparge Water: 5.07 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH Single Infusion, Light Body, No Mash Out Step Time Name Description Step Temp 75 min Mash In Add 4.61 gal of water at 161.4 F 150.0 F

[MAZ]

Looks great to me. Not trying to open a can of worms (I've seen Denny post here), but how about a single or double decoction??? I did that with my last weizenbock and it turned out great! Our recipes are amazingly similar BTW.

[ncbeerbrewer]

Thanks MAZ. Thanks for the feedback. It sounds great to me that the recipes are similar too. I am looking forward to this one. Any good references to doing a decoction. I have never tried it but would be interested in it as well. How long did you age yours?

[MAZ]

I learned mostly by reading and a little trial and error. Just did a quick search though and turned up this site. It looks pretty good to me.https://oz.craftbrew.../GSDecoct.shtmlIt's from Australia, so the guy's amounts and temps are metric, but that shouldn't matter. You can use your main kettle for boiling the decoction, but I prefer to use my old 3 gallon kettle from my extract days since it's smaller and easier to stir the decoction. The Aussie guy says pull approx 40% for the decoction - this is the amount I do as well and it helps hit your sacc temp when you put it back in the main mash. I'd also recommend brewing software. I have BeerSmith and it has a bunch of mash profiles (including decoctions) which will tell you (pretty accurately) the volumes and temps you need to hit.My brew is still aging in the keg. It was drinkable about a month ago or so, but I keep a lot of stuff on tap so I wasn't drinking much of it. I happened to use the new Danstar Munich Wheat dry yeast for my batch, which I regret... I don't get any of those classic banana/clove flavors. But it's still a decent beer.Good luck!

[MAZ]

FYI... here's my recipe:7 lbs White Wheat Malt (2.4 SRM) 4 lbs Pilsner (2 Row) Bel (2.0 SRM) 2 lbs 8.0 oz Munich Malt (9.0 SRM) 2 lbs 8.0 oz Vienna Malt (3.5 SRM) 8.0 oz Special B Malt (180.0 SRM) 4.0 oz Caramunich Malt (45.0 SRM) 4.0 oz Chocolate Malt, Pale (225.0 SRM) 1 oz Crystal (leaf) [3.10 %] (60 min)1 oz Saaz [3.60 %] (60 min) OG = 1.072FG = 1.014