2011 - Wiezenbock

6.0 Gallons
Boil: 90 Minutes
Efficiency: 70%
OG: 1.094
FG: 1.023
IBU: 24.6
Color: 30.6 SRM
ABV: 9.33%

All Grain Recipe:

10.3 lbs - Dark Wheat Malt (47.5%)
4.6 lbs - Pilsner Malt (21.3%)
4.25 lbs - Munich I Malt (19.7%)
1.42 lbs - Caramunich Malt (6.6%)
0.71 lbs - Special B Malt ( 3.3%)
0.35 lbs - Carafa II (1.6%)


1.42 oz - Hallertauer 2.2% AA, 60 min
0.80 oz - Saaz 3.2% AA, 60 min
0.80 oz - Saaz 3.2% AA, 30 min
0.80 oz - Saaz 3.2% AA, 10 min

White Labs WLP300 Hefeweizen Ale

Mash at 152 for 60 minutes, raise to 168 for 10 minutes. Mash out.

Ferment at 62 degrees if possible.

Partial Mash Recipe:

6.60 lbs - Liquid Wheat Extract (33.9%)
3.74 lbs - Pilsner Malt (19.2%)
3.46 lbs - Munich I Malt (17.8%)
3.00 lbs - Dark Wheat Malt (15.4%)
1.52 lbs - Caramunich Malt (7.8%)
0.76 lbs - Special B Malt ( 3.9%)
0.37 lbs - Carafa II (1.9%)

1.42 oz - Hallertauer 2.2% AA, 60 min
0.80 oz - Saaz 3.2% AA, 60 min
0.80 oz - Saaz 3.2% AA, 30 min
0.80 oz - Saaz 3.2% AA, 10 min

White Labs WLP300 Hefeweizen Ale

Mash at 152 for 60 minutes, raise to 168 for 10 minutes. Mash out.

Ferment at 62 degrees if possible.