Weizenbock – All Grain

Statistics

Comments

Added 1 tsp liquid calcium chloride and .5 tsp of gypsum to mash water.

Hit initial mash temp of 122F.

Mash PH: 5.4. No adjustments needed. Pre-sparge PH: 5.3. Pre-boil PH: 5.5. Added 10ml of lactic acid to bring to 5.3.

Decocted 4.5 gallons and boiled for 25 mintues. Added back to mash - only brought to 145F. Let rest for 30 minutes and decocted 2 more gallons and boiled for 15 minutes. Added back to mash - brought mash temp up to 153F. Rested for 45 minutes.

Hit sparge temp. Boiled and collected 9.75 gallons.

Malts and Grains

Amount Malt/Grain %
13.00 pounds American White Wheat Malt 50%
6.50 pounds Belgian Plisen Malt 25%
2.75 pounds Munich II (Weyermann) 10.6%
1.75 pounds German CaraMunich Malt II 6.7%
1.50 pounds Belgian Special B Malt 5.8%
0.50 pounds British Pale Chocolate 1.9%
26.00 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.25 ounces Magnum 60 min 11.6%
1.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Weihenstephan Weizen Wyeast 3068 5000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Double Decoction

Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126° F / 52° C

2 Saccharification 20 min. 147°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

3 Saccharification 20 min. 158°F

Decoct 15% of mash, rest for at least 10 minutes, and boil

4 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

Primary:
8 days @ 60° F
Secondary:
7 days @ 64° F
Age:
60 days @ 65° F

Dark Matter

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 8.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.5    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: