Woods Lake Weizenbock
Weizenbock

 

Type: All Grain

 Date: 6/27/2006

Batch Size: 5.00 gal

 Brewer: Brad Nixon
Boil Size: 7.23 gal Asst Brewer:
Boil Time: 75 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 63.60
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.00 lb Pilsen (1.8 SRM) Grain 39.66 %
6.00 lb Wheat Malt, Ger (2.0 SRM) Grain 39.66 %
2.00 lb Munich Malt (9.0 SRM) Grain 13.22 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.30 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.30 %
0.13 lb Chocolate Malt (350.0 SRM) Grain 0.86 %
1.10 oz Hallertauer [5.20 %] (60 min) Hops 17.3 IBU
0.30 oz Liberty [5.20 %] (60 min) Hops 5.2 IBU
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 items Servomyces (Boil 5.0 min) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.073 SG

 Measured Original Gravity: 1.073 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.19 % Actual Alcohol by Vol: 6.93 %
Bitterness: 22.5 IBU Calories: 334 cal/pint
Est Color: 18.5 SRM Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 15.13 lb
Sparge Water: 5.80 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

My Mash
Step Time Name Description Step Temp
40 min Step Add 14.00 qt of water at 170.1 F 154.0 F

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.9
Pressure/Weight: 16.6 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 7.0 days
Storage Temperature: 40.0 F  
 

Notes
3rd Place at 2006 IEB SoCal Homebrewing Championships

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