Weizenbock recipe

[James L]

I know the adventinius is a weizen dopplebock, but i was more after a lighter weizen bock...

the Vitus is the same sort of colour as the Hefe Weizen... a nice cloudy light type of beer which packs a bit of a punch...

What grains could i still use? is cara aroma ok?

James

[Trough Lolly]

Cara-aroma is fine in any bock, IMHO. If you're after a weizen bock and not a dunkelweizen bock then simply switch the malt from Munich II to Munich I and keep the wheat etc unchanged. If you have a recipe, give us a look and we can easily tweak the grains etc to lighten the beer up.

Cheers,
TL

[James L]

Phill, i have to thankyou for suggesting that cara aroma grain and the use of melanoidin grain... I put together my first specialty grain beer, a hefe dunkel, with 3kg wheat malt, 300g of cara aroma, 100g crystal, 50g choc, 50g melanoidin and a little herbrucker hops at 15 mins, 2 mins and dry hop... 3068 yeast too... It tastes bloody fantastic... its such a complex beer, even though its only 5.5%... no grainy flavours at all...

Sometimes when i get a wiff as i drink, i'm sure i have a glass of port in my hand....

If any of you have had the chance to try Matilda Bay Grayston reserve, this tastes very very similar, except mine is not quite as dark, and not 6%

thankyou again phill.... your a legend

[DarkFaerytale]

if it was up to me i'd put melanoidin and caraaroma into everything! there tops

tryed the greystone reserve at the last micro showcase, good beer, my local has a matilda bay tap but it's usually full of that god awfull beez kneez might have to word them up on the greystone, would be awsome to have a dunkel wiezen on tap there....problem is i'd probably be the only one drinking it

-Phill

[Tim...]

Phill, i have to thankyou for suggesting that cara aroma grain and the use of melanoidin grain... I put together my first specialty grain beer, a hefe dunkel, with 3kg wheat malt, 300g of cara aroma, 100g crystal, 50g choc, 50g melanoidin and a little herbrucker hops at 15 mins, 2 mins and dry hop... 3068 yeast too... It tastes bloody fantastic... its such a complex beer, even though its only 5.5%... no grainy flavours at all...

Sometimes when i get a wiff as i drink, i'm sure i have a glass of port in my hand....

If any of you have had the chance to try Matilda Bay Grayston reserve, this tastes very very similar, except mine is not quite as dark, and not 6%

thankyou again phill.... your a legend

Sorry to bring up an old thread, I want to put on a Dunkelweizen this week (to be the first beer I keg ), and this recipe sounds great, so would you suggest any variations on this:

3 kg Wheat Malt Extract
300g Caraaroma Grain
100g Crystal Grain
50g Choc Malt
50g Melanoidin Grain
20g Hersbruker Hops @ 15 mins
15g Hersbruker Hops @ 2 mins
15g Hersbruker Hops @ 0 mins (when racked)
Yeast from 4 bottles of Wiehenstephan Hefeweissbier Dunkel

Should I add more chocy malt? I have 350g lying around. Also, what's this Melanoidin business, never heard of it, is it necessary? Cheers.

[Trough Lolly]

Hi Tim,
I'd have to plug that grainbill into my recipe calculator to confirm, but with a grainbill of only 3.5kg I'll assume that the high alcohol will only be achieved by keeping the batch size down to well under 20L. My Pikantus Dunkelweizenbock recipe attempt has 7kg of grains in 21L with an OG of 1.072 (70% implied extraction efficiency) and I can recommend the choc wheat addition - but start with 60g and work your way up if you're not used to the taste!

I'd add a kilo of Munich I or II if it were me but that recipe looks like a good starter in anyone's recipe book!

Weyermann Melanoidin malt (60 - 80 EBC) is an excellent malt that provides a darker reddish colour to the brew along with an extra full flavour profile and greater body perception - many brewers use it in lieu of having to perform a decoction or extended boil to extract the malty richness out of the malted barley that brewers of yesteryear used to do. Used in moderation, it's an excellent grain to add to darker ales and lagers such as dunkels and bocks. Not to be confused with its darker and equally delightful cousin, Caraaroma malt (350-450 EBC)!

Cheers,
TL

[James L]

ahh the memories... that was a nice beer. But it could've actually been a little too complex to be a session drink... more like a quaffer.

I did use weihenstephan yeast but didnt get a strong aroma of banana or bubblegum in the final product. It seemed to be drowned out with the malty aromas of the specialty grains. If it is going to be 5.5%, try to keep to an IBU level of about 16-20 just to couteract the malt enough to get a nice balance.

The Weihenstephaner Dunkel Hefeweissbier which i was trying to emulate is a lot simpler in flavour profile, so they have a lower IBU of 14 and a alc% of 5.3/vol.

Also if you can, try to use the authentic specialty grains, you'll be able to notice the difference.