Weizenbock recipe

[James L]

Gday,

I am an avid lover of Weihenstephaner beers, and i have just tasted their new VITUS beer.

Its a weizenbock, with an alcohol % of about 7.7...

Would anyone have a recipe for a weizenbock? I would really like to try to make one.

Cheers

James

[DarkFaerytale]

i have a recipe for aventinus which is also a wizenbock, apparently one of the best beers in the world, i love this style ever since i had my first taste of pikantus, unfortunatly i have not made this recipe yet but i'm sure it's the goods

Aventinus

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 9.20
Anticipated OG: 1.095 Plato: 22.58
Anticipated SRM: 19.3
Anticipated IBU: 26.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 29.68 L
Pre-Boil Gravity: 1.073 SG 17.82 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.3 5.00 kg. Weyermann Pale Wheat Germany 1.038 2
21.7 2.00 kg. JWM Traditional Ale Malt Australia 1.038 3
17.9 1.65 kg. Weyermann Munich I Germany 1.038 8
3.8 0.35 kg. Weyermann Caraaroma Germany 1.034 178
0.5 0.05 kg. JWM Chocolate Malt Australia 1.032 381
1.6 0.15 kg. Weyermann Melanoidin Germany 1.037 36

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
100.00 g. Hallertau Hersbrucker Pellet 2.00 25.7 90 min.
15.00 g. Hallertau Hersbrucker Pellet 2.00 0.9 15 min.


Yeast
-----

WYeast 3056 Bavarian Wheat


Mash Schedule
-------------

Mash Type: Multi Step

Grain kg: 9.20
Water Qts: 20.33 - Before Additional Infusions
Water L: 19.24 - Before Additional Infusions

L Water Per kg Grain: 2.09 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 50 Time: 20
Saccharification Rest Temp : 68 Time: 60
Mash-out Rest Temp : 77 Time: 10
Sparge Temp : 80 Time: 0


Total Mash Volume L: 25.38 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

sorry if your not an all grain brewer but you didn't specify in your first post, hope this helps

-Phill

[James L]

Thanks Phill

Although i'm not a grain brewer, it's given me an idea on the types of hops, the yeast to use and grains....

I should be able to come up with something nice.

Cheers

James

[rwh]

Stout Billy's Recipe Book - Weizenbock

[James L]

I think if i add a

Tin of Blackrock/Muntons Bock
Tin of Blackrock/Muntons Wheat
Add the hops at the required times
Make up to 22 Litres

Add Wheat Yeast

It should make a resonable brew....

I guess depending on the SG, the brew can be strengthened or weakened.

[timmy]

James,

The key here is the yeast. Use the Wyeast 3068 (Weihenstephaner weizen) and you will be very impressed with the way it turns out. I'd tend to do something like:
1.7kg Coopers Wheat kit
1.5kg Coopers Wheat Malt can
20L (adjust this to get your alc %)
Maybe steep some crystal malt and/or choc malt for extra colour/flavour)

Cheers,

Tim

[James L]

funny you mention that....

I have just purchased the ESB bavarian kit, and some 3068 yeast.

I was going to make a hefe weizen dunkel with the addition of some chocolate grains...

I just thought that the weizen bock was a totally different beer instead of the hefedunkel. I guess the difference at the end of the day is the percentage of alcohol.

Cheers for your help

James

[DarkFaerytale]

get some caraaroma as well James i think it would make a really nice addition and can be steeped like choc/crystal grain. should give you a nice dark fruit kind of taste

-Phill

[rwh]

What's caraaroma and what does it do?

[James L]

cara aroma?

I've had a look in the websites of the local HBSs in perth, and the only ones i seem to be able to get are:

Caramunich and
Caramalt

Using grains in the brews is a little new to me...

That reminds me, i made a bock using some dark grains in a pack, and i followed the instructions, but when i came to tasting out of the hydrometer (as you do) there was a very earthy grainy taste.... like i hadnt cooked it for long enough.... would this sort of taste mellow out in the bottle? i dont want it to overpower the flavour....

James

[rwh]

Yes, the grainy flavour will mellow quite quickly, shouldn't be noticable after a few weeks (unless you ground the grain into flour, in which case it'll take longer and may not disappear altogether).

[James L]

No i didnt ground the grain, it was already cracked.

but i'll remember that for the time that i'll need to do it myself.

And thanks for the reassurance, alot of this brewing is new to me, but it always amazes me how 3 weeks in the bottle can change a beer so much.

James

[DarkFaerytale]

Grumpy's, grain and grape and craftbrewer all carry caraaroma but ordering such a small amount of grain from interstate would be silly, perhaps if you made it part of a larger order?

from the Grumpy's site:

Weyermann_CaraAroma
300-400 EBC For a fuller body, improved malt aroma, deep saturated red colour. Intense hues of red with notes of raisins and toffee. Try in Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer or your next trappist Dubbel. Very similar to a Belgian Special B malt. Use up to 15%. NO MASH REQUIRED

[James L]

How much chocolate and how much cara aroma grains should i use for a 20 ish Litre brew of hefe dunkel?

Should i just follow the promash recipe that you listed with respect to the choc and cara aroma grain quantities? and use the ESB bavarian wheat for the rest?

Cheers

James

[James L]

just continuing down the grain avenue, what kind of characteristics does the Melanoidian malts give to a brew?

Is it worth chucking some of that in too?

Cheers

James

[rwh]

http://www.picobrewery.com/askarchive/melanoidin.htm

[Trough Lolly]

i have a recipe for aventinus which is also a wizenbock, apparently one of the best beers in the world, i love this style ever since i had my first taste of pikantus, unfortunatly i have not made this recipe yet but i'm sure it's the goods
-Phill

G'day Phill, if you're still interested, I'm working on an AG Pikantus - doing a bog standard Weissbier at the moment to build up the slurry for the Pikantus wort that will finish out at around 7.2% alc...
I'll post the final recipe soon - maybe after the comp!!

Cheers,
TL

[Trough Lolly]

just continuing down the grain avenue, what kind of characteristics does the Melanoidian malts give to a brew?

Is it worth chucking some of that in too?

Cheers

James

Sure - or you either decoct or do a 2 hour boil....

Cheers,
TL

[DarkFaerytale]

G'day Phill, if you're still interested, I'm working on an AG Pikantus - doing a bog standard Weissbier at the moment to build up the slurry for the Pikantus wort that will finish out at around 7.2% alc...
I'll post the final recipe soon - maybe after the comp!!

Cheers,
TL

hell yeah i'm interested what yeast will you be using? i might be able to brew the aventinus and pikantus clones together to see the difference if it's the same strain, that'd make for some interesting drinking.... perhaps quite a bit to much falling over tho!

-Phill

[Trough Lolly]

I'm building up a WLP300 megastarter!

Cheers,
TL