Weizenbock (Munich Basic recipe)
Impresja Receptury
A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.
Munich version is stronger, and contains Munich malt in bulk, almost in the same amount as Pilsner malt.
Related Style: Weizenbock
Wielkość partii: 15 L // Metoda parzenia: Wszystkie Ziarna // Recipe complex rating: Advanced
Target Statistics
| OG, P | OG, sg | FG, P | FG, sg | ABV, % | Gorzka | Kolor, SRM |
|---|---|---|---|---|---|---|
| 18.5 | 1.0763 | 4.8 | 1.0189 | 8.0 | 22 | Głęboki bursztyn / lekka miedź (10-14) |
Składniki
| Grain | % in bulk | Size, kg |
|---|---|---|
| Wheat Malt | 60,0 | 4,30 |
| Słód pilzneński | 14,0 | 1,00 |
| Słód monachijski | 14,6 | 1,05 |
| Carapils 5L | 11,0 | 0,80 |
| Chocolate (350°L) | 0,4 | 0,03 |
| Chmiel | α, % | Size, g | AAU | Add | Boil, min |
|---|---|---|---|---|---|
| German Aroma Hops | 5,2 | 22 | 4 | Start | 75 |
| German Aroma Hops | 5,2 | 11 | 2 | End | 10 |
| Dodatki | Size, g |
|---|---|
|
Brak | |
| Drożdże | Packs |
|---|---|
| German Wheats yeasts | 1 |
Opis przepisu
Water profile (if you familiar with the water chemistry):
| Ca | Mg | Na | SO4 | CL | HCO3 | |
| Min | 50 | 10 | 0 | 50 | 50 | 150 |
| Max | 75 | 30 | 150 | 150 | 150 | 250 |
For Chocolate malt best choice is De-Husked Caraf I, we need only 30 gramm as a color agent
Authentic German Hops are Hallertauer Mittelfrüh
Mash at 35 °С
20 min rest at 50 °С
60 min rest at 65 °С
10 min rest at 72 °С
Mash out at 76 °С
Carbonate it well after fermentation, as German wheat beer likes (3.3 - 4.5 volumes of CO2)
Ostatnia aktualizacja
1 czerwca 2023 16:34
