Pale Weizenbock

South German-Style Weizenbock/Weissbock - All Grain

Recipe Description

Shooting for something similar to Weihenstephan Vitus.

  • Batch Size: 5.25 gal (19.9 L)
  • Boil Size: 6.25 gal (23.7 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 8 lbs (3.63 kg) German Wheat (2 °L)
  • 4 lbs (1.81 kg) German Pilsner 2-Row (2 °L)
  • 1 lbs (0.45 kg) CaraMunich I (40 °L)
  • 1 lbs (0.45 kg) CaraPils (2 °L)
  • Hops
  • 1 oz (28.35 g) Hallertauer Pellet 4.7% AA (Boil - 60 mins)
  • Yeast
  • Weihenstephan Weizen Yeast (Wyeast 3068) (Liquid)

Directions

Initial infusion (Infusion): Mash at 154 °F (68 °C) with 4 gal (15.14 L) of water for 60 minutes.

Single decoction for mash out (Decoction): Mash at 170 °F (77 °C) for 0 minutes.

Recommended Sparge: 170 °F (77 °C)

Nothing fancy. Mash in at 1.1 qts/lb. Do a single decoction to mash out.

Hold in primary fermentor for 7 days at 65 °F (18 °C).

Transfer to secondary fermentor for 14 days at 50 °F (10 °C).

Allow to carbonate and age for 14 days at 68 °F (20 °C).

If you started brewing this beer today you could be drinking it by March 27, 2018. Start brewing this recipe.