Quantcast

Weizenbock

Aussie Home Brewer

Help Support Aussie Home Brewer:

Duff

Worst Website Ever....
Joined
8/6/04
Messages
2,041
Reaction score
6
Hi,

I'm brewing my first weizenbock tomorrow. In this topic clones of Aventinus have been brewed so I'm wondering whether my wheat should be increased from the current receipe:

3.60kg JWM Wheat
2.36kg JWM Ale
0.49kg Caramalt
0.46kg German Light Munich
0.20kg Chocolate
OG: 1.074
WLP300

There were no real tasting notes. How did they turn out Doc, Drunk Arab, JM?

Cheers - Brett.
 

THE DRUNK ARAB

Zen Arcade
Joined
7/8/03
Messages
2,127
Reaction score
8
Duff, mine ended up infected so it was tipped :(

I tasted Doc's and it was excellent :super:

Good luck with it.

C&B
TDA
 

Doc

Doctor's Orders Brewing
Joined
7/12/02
Messages
7,713
Reaction score
39
Location
Sydney
My Aventinus clone came out very close to the real thing.
If anything I think it may have been a bit more alcoholic and was missing some of the deeper raisiny flavours.
But it was a very good beer.

Beers,
Doc
 

Jye

Hop Junky
Joined
9/5/05
Messages
3,190
Reaction score
7
Ive been listening to the style show on Weizenbock and it sounds like wb06 will be well suited since it throws plenty of clove and low banana.

What do you guys think :huh:

Ive got a hefe going now and am thinking of chuck this on the yeast cake next week.

Weizenbock
Brew Type: All Grain Date:
Style: Weizenbock Brewer: Jye
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 %

Ingredients Amount Item Type % or IBU
3.40 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 52.7 %
2.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 38.7 %
0.25 kg Munich II (Weyermann) (16.7 EBC) Grain 3.9 %
0.15 kg Caramunich III (Weyermann) (139.9 EBC) Grain 2.3 %
0.15 kg Chocolate Malt (886.5 EBC) Grain 2.3 %

15.00 gm Magnum [14.00%] (60 min) Hops 20.3 IBU

0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Salt (Boil 90.0 min) Misc
5.00 gm 5.2 (Mash 90.0 min) Misc

1 Pkgs Weizen (Fermentis #WB-06) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.070 SG (1.064-1.085 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.017 SG (1.015-1.022 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 32.8 EBC (23.6-49.3 EBC) Color [Color]
Bitterness: 20.3 IBU (15.0-30.0 IBU) Alpha Acid Units: 1.2 AAU
Estimated Alcohol by Volume: 6.6 % (6.5-8.5 %) Actual Alcohol by Volume: 0.0 %
 

blackbock

Braugesell
Joined
19/12/05
Messages
966
Reaction score
1
Jye, I've tried the Jovial Monk's Aventinus recipe with WB06 and it was a standout performer. The only problem with that beer is that I overshot my OG by a mile and it came out close to 9% Alc/Vol. :icon_drunk: Certainly the yeast had no problems doing the job.

Your recipe looks close enough to the mark I reckon, FWIW.
 

winkle

Teach a man to fish and play golf, and you'll neve
Joined
9/11/06
Messages
7,333
Reaction score
463
That looks pretty good Jye, maybe be a bit higher percentage wheat?

I made a few batches of this,

5.0kg BB Wheat
1.20kg BB Pale Ale
1.25kg Munich 1
0.35kg Caraaroma
0.10kg Melanoiden
0.04kg Chocolate malt
50gm Hallertau Hersbrucker 60 minutes
15gm Hallertau Hersbrucker 15 minutes

First time was pretty damn fine :) .
Last time I used a repitched wb-06 yeast cake and there was some yeast health issues with storing the yeast for a week before repitching. End result was the beer I'd brought to the case swap :(
I've also made Doc's Aventinus clone which was pretty good also :)
 

Whistlingjack

Dipl. Braumeister VLB, Berlin
Joined
19/4/06
Messages
813
Reaction score
8
I applied the KISS principle...

Barley malt - 30%
Wheat malt - 60%
Caramunich III - 10%

63C infusion, mash 90 minutes

14IBU with Hallertau

OG 1.068

WYeast 3638 at 18 to 20 over ten days, then rack off the yeast for 5 days.

Rack to keg with sugar for carbonation, wait a while...

Tap and enjoy.

I tried the first test bottle from this today and decided to chill the keg for a few days before the pour. Its ready! Just in time for New Year's...

WJ
 

Weizguy

Barley Bomber
Joined
20/11/04
Messages
4,589
Reaction score
729
Location
Medowie , NSW
I made a weizenbock for the HAG Xmas case. Quite a nice little complex beer, but still a bit young to evaluate fully.

I got 7.7% alc/vol and 83% apparent attenuation.

Fairly happy so far. I used a multi step mash, with over 50% Dark Weyermann wheat malt.

I s'pose you could keep an eye on the HAG Xmas case thread for feedback if ur keen.

Les out :p
 

SJW

As you must brew, so you must drink
Joined
10/3/04
Messages
3,401
Reaction score
211
Hi,

I'm brewing my first weizenbock tomorrow. In this topic clones of Aventinus have been brewed so I'm wondering whether my wheat should be increased from the current receipe:

3.60kg JWM Wheat
2.36kg JWM Ale
0.49kg Caramalt
0.46kg German Light Munich
0.20kg Chocolate
OG: 1.074
WLP300

There were no real tasting notes. How did they turn out Doc, Drunk Arab, JM?

Cheers - Brett.
Looks good mate but dont use Carmalt, its crap, go the Caramunich or Cararoma and some melanoidin. Anything Weyerman. Joe White Caramalt is crap!.

Steve
 

Latest posts

Top