Recipe: Not As Roasty Weizenbock

After my first Weizenbock, I had decided that I wanted one that was not quite as roasty. So, I got rid of the Black Patent Malt. At the end of the day, I could not tell the difference. I think the Bavarian Wheat Yeast was throwing too much banana flavor because I fermented too warm. I tried to keep the fermentation at 68F, but this is still too warm. Possibly 65F or cooler will be adequate for this Weissbier.

Notice the batch size here is smaller (~2.5 gallons), so this needs to be scaled up for normal batches of 5 and 10 gallons.

Not As Roasty Weizenbock

15-C Weizenbock

Size: 9.46 L

Efficiency: 0.0%

Attenuation: 75.0%

Calories: 219.96 per 12.0 fl oz

Original Gravity: 1.066 (1.064 - 1.085)

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Terminal Gravity: 1.016 (1.015 - 1.022)

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Color: 21.3 (12.0 - 25.0)

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Alcohol: 6.5% (6.5% - 8.5%)

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Bitterness: 32.76 (15.0 - 30.0)

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Ingredients:

1.25 oz Hallertauer (3.5%) - added during boil, boiled 60.0 min

3.0 lbs Wheat Dry Extract

0.75 lbs Extra Light Dry Extract

0.5 lbs Caramel/Crystal Malt - 40L

0.25 lbs Chocolate Malt

1.0 ea White Labs WLP300 Hefeweizen Ale

Schedule:

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