RecipeDB - SA Xmas Case WeizenBock

[Dr Gonzo]

SA Xmas Case WeizenBock

Wheat - Weizenbock
All Grain

Brewer's Notes

Double Decoction Mash
Acid Rest: Add 29.4L Water @ 37.3C, Step Temp 35C, Step Time 5min
Protein Rest: Heat to 50C over 15min, Step Time 25min.
Sacc Rest: Decoct 10L Mash, Heat to 70C, Rest 30min. Bring to Boil, Boil 30min.
Rest Temp 63C. Rest Time 20min
Sacc Rest: Decoct 9L Mash, Heat to 70C, Rest 20min. Bring to Boil, Boil 20min.
Rest Temp 72C. Rest Time 20min
Mash Out: Heat to 76C OVer 10min. Fly Sparge Slowly Over 1.5 hours.
Note: Melanoiden added after 1st Decoction. Yeasts top cropped from 2 different brews.

Malt & Fermentables

%	KG	Fermentable
	6 kg	Weyermann Pale Wheat
	3 kg	Weyermann Munich I
	1 kg	Weyermann Melanoidin
	0.5 kg	Weyermann Caramunich I

Hops

Time	Grams	Variety	Form	AA
	30 g	Tettnang (Pellet, 4.5AA%, 120mins)
	15 g	Tettnang (Pellet, 4.5AA%, 60mins)
	15 g	Tettnang (Pellet, 4.5AA%, 10mins)

Yeast

	125 ml	Wyeast Labs 3068 - Weihenstephan Weizen
	125 ml	Wyeast Labs 3638 - Bavarian Wheat

30L Batch Size

Brew Details

• Original Gravity 1.077 (calc)
• Final Gravity 1.021 (calc)
• Bitterness 16.9 IBU
• Efficiency 70%
• Alcohol 7.3%
• Colour 28 EBC
• Batch Size 30L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 24 days