How Long To Age A Weizenbock (doppelbock)

[braufrau]

Hi,

tinkering with my beer schedule. How long do you reckon something like schneider aventinus has to age in stubbies?
I'm thinking because its a "big" beer ... 10 weeks?

-bf

 

[b_thomas]

Minimum of 2 months from bottling then upto a year, maybe more (but only for really big beers and small drinkers).

 

[braufrau]

Minimum of 2 months from bottling then upto a year, maybe more (but only for really big beers and small drinkers).

OK. I've put 12 weeks in the schedule!

 

[kook]

Personally I'd drink it reasonably fresh!

I don't see the sense in keeping a weizenbock for that long, so long as it undergoes healthy fermentation, and is left time to clean up at the end, I'd bottle and drink once its carbonated.

 

[Stuster]

Personally, I'd try it after I knew it was carbonated and try it every week or two from then on. I think that's the only way to know how that particular beer changes as it ages and how it tastes to you through that process.

 

[chris.taylor.98]

The clove phenolic tends to become more assertive after the first month ( as long as it is there to begin with ), but probably not much point aging beyond that.

The last Weizenbock I brewed came out at OG 1.080 and was more bock tending to dopplebock then weizen.

If you want to do a really big one, you will need to find a way of accentuating the clove a bit as well to balance it out otherwise you end up with a kind of odd tasting dopplebock (was still a good beer though, but the judges at Beerfest didn't think much of it in regards to accordance with style guidelines).

 

[oldbugman]

I'm with stu,

I kegged half my one and bottled the other half.

In the keg it really changed it's flavour profile over the course of 2 weeks. But was good all the way.

 

[Weizguy]

I made a Weizenbock just before Christmas for a case swap in Newcastle.

I reckon that you could easily start drinking as soon as it's carbonated, and keep drinking for as long as it takes until it's gone.

It's an easy-drinking style which could be an issue at about the stage that your legs cease to respond to your brain e.g inability to rise from a chair. Take it easy.

beerz
Les

 

[braufrau]

Oh dear! Now I have to do my schedule again!

So tricky because we're going to munich again this year and the doppelbock drinking task straddles that trip.

 

[neonmeate]

yeah i agree, weizenbocks don't age nearly as well as other styles of similar strength. theyll plateau but won't improve.

...which makes it all the more puzzling that matilda bay released grayston reserve and vintage dated it.

 

[joecast]

Oh dear! Now I have to do my schedule again!

So tricky because we're going to munich again this year and the doppelbock drinking task straddles that trip.

easy solution, split the batch. drink half before the trip, the other half when you return. then you'll have a good idea of which you prefer and how it changed...if you remember the first tasting of course
joe

 

[braufrau]

easy solution, split the batch. drink half before the trip, the other half when you return. then you'll have a good idea of which you prefer and how it changed...if you remember the first tasting of course
joe

And pick up some Schneider Aventinus in between! :icon_cheers: Although I think its out of season in september. :unsure:
Anyway, the brauhaus is right in munich, walking distance from where we stay! Hurrah!

 

[joecast]

And pick up some Schneider Aventinus in between! :icon_cheers:

just to keep the palate calibrated right??

 

[braufrau]

Looks like I need a copy of The Beer Drinkers Guide to Munich ... that or a phrase book ... hmmm ...

 

[chris.taylor.98]

Well I tried my now 3 month old Wiezenbock last night it is now getting a distinctive "vegemite" note, where before it was just wonderful malt dominated melaniodins.

And that as with an OG of 1.080. So I would definitely not consider this to be one to but away for any length of time.

Guess I'm just going to have to have the hard task of finishing them all off in the couple of weeks

 

[oldbugman]

Dont the commercials use a lager yeast for bottling as the wheat yeast has a nasty habit of going cannibal?

 

[braufrau]

While we're on the subject ... wot yeast do you recommend ... I was thinking 3068 for sentimental reasons ... but prolly 3065 is better??

 

[oldbugman]

I used WLP380 Hefeweizen IV Ale Yeast

 

[braufrau]

Looks like 380 is the same strain as wyeast 3333 and that looks like it might be the most forgiving of the wheat yeasts too.

 

[brendanos]

I used the Unibroue strain... so maybe mine will age a little more gracefully. I hope.