Weize-Ass Bock

Category: 15 – German Wheat and Rye Beer
Brewer: Harry Pilgrim

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	90 min	23.9 IBUs	19.7 SRM	1.080	1.021	7.8 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Weizenbock	15 C	1.064 - 1.09	1.015 - 1.022	15 - 30	12 - 25	2.4 - 2.9	6.5 - 8 %

Fermentables

Name	Amount	%
Wheat Malt, Dark	9 lbs	50
Pilsner (2 Row) Ger	5 lbs	27.78
Munich Malt - 10L	2 lbs	11.11
Melanoiden Malt	12 oz	4.17
Caramel/Crystal Malt - 40L	8 oz	2.78
Special B Malt	8 oz	2.78
Pale Chocolate Malt	4 oz	1.39

Hops

Name	Amount	Time	Use	Form	Alpha %
Hersbrucker	2 oz	60 min	Boil	Pellet	4.3

Miscs

Name	Amount	Time	Use	Type
Rice Hulls	1.00 lb	0 min	Mash	Other

Yeast

Name	Lab	Attenuation	Temperature
Hefeweizen IV Ale (WLP380)	White Labs	77%	66°F - 70°F

Mash

Step	Temperature	Time
Mash In	156°F	90 min

Notes

Single infusion mash for 90 minutes at 156°F (68°C) with a water/grain ratio of 1.25 gallon per pound. Drain and sparge to collect 7.25 gallons (27 L) of wort. Boil for 90 minutes. Add two oz (57 g) hops with 60 minutes remaining in the boil. Top up with brewing liquor to reach six gallons (22.71 L) in the fermenter.

Chill to 66°F (19°C) and ferment with an appropriately sized starter of WLP380. After krausen begins to fall (four to five days), allow temperature to free rise to 70°F (21°C) and continue fermenting until complete. Please rouse the yeast. This is NOT a krystal weizenbock. Bottle conditioning is a must for the style.
Bottle and prime with enough DME to produce 3 volumes of carbonation. This ale requires patience for the rich malt and dried fruit flavors to mature, so age at cellar temperature for several months to reach optimum flavor.

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