Weissen Bock

[jmh7117]

Its been an epic!!

Started at 1400hrs and just got the wort on the boil.

Original Gravity (OG): 1.067 (°P): 16.4
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.58 %
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 15.3 (Average)
15 liters of wort

59.52% Wheat Malt
40.48% Munich II

12 g= 0.8 g/L Hallertau Tradition (5.7% Alpha) @ 60 Minutes (Boil)
10g= 0.7 g/L Saaz (3.6% Alpha) @ 30 Minutes (Boil)
10g= 0.7 g/L Saaz (3.6% Alpha) @ 10 Minutes (Boil)

Double decoction.

Ferment at 17°C with WLP300 - Hefeweizen Ale

Notes: Mash in with 8 litres @ 40c and hold for 5mins.
Heat to 50c in 10min and hold for 25min.
Pull off the thickest 30 to 40% and heat in 15min to 71c.
Allow to saccharify for 10 to 15mins then heat in 15 mins to boiling,
Hold the boil for 20 mins then add the detoction to the main mash over 10mins. Raising the temperature of the mash to 63c.
Hold for 10min and pull the 2nd decoction, which should be 1/3 of the total mash.
Raise the temp in 5 mins 10 71c hold for 10 mins, then heat to boiling.
Boil for 20 min and then remix the 2 mashes, rais the temp to 72c.
Allow to saccharify for 15min or until iodine test is neg.
Heat to 76c hold for 10min and then transfer to the mash tun.
Sparge at 77 to 79c.
Boil for 60 mins
Cool to 15c pitch 80ml yeast. (White Labs WPL 500 (starter made)
Ferment at 17c.

 

[ManseMasher]

Good effort!!

 

[Halfacrem]

Sounds.....complex! Hope it goes well!

 

[dad_of_jon]

Its been an epic!!

Started at 1400hrs and just got the wort on the boil.

Original Gravity (OG): 1.067 (°P): 16.4
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.58 %
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 15.3 (Average)
15 liters of wort

59.52% Wheat Malt
40.48% Munich II

12 g= 0.8 g/L Hallertau Tradition (5.7% Alpha) @ 60 Minutes (Boil)
10g= 0.7 g/L Saaz (3.6% Alpha) @ 30 Minutes (Boil)
10g= 0.7 g/L Saaz (3.6% Alpha) @ 10 Minutes (Boil)

Double decoction.

Ferment at 17°C with WLP300 - Hefeweizen Ale

Notes: Mash in with 8 litres @ 40c and hold for 5mins.
Heat to 50c in 10min and hold for 25min.
Pull off the thickest 30 to 40% and heat in 15min to 71c.
Allow to saccharify for 10 to 15mins then heat in 15 mins to boiling,
Hold the boil for 20 mins then add the detoction to the main mash over 10mins. Raising the temperature of the mash to 63c.
Hold for 10min and pull the 2nd decoction, which should be 1/3 of the total mash.
Raise the temp in 5 mins 10 71c hold for 10 mins, then heat to boiling.
Boil for 20 min and then remix the 2 mashes, rais the temp to 72c.
Allow to saccharify for 15min or until iodine test is neg.
Heat to 76c hold for 10min and then transfer to the mash tun.
Sparge at 77 to 79c.
Boil for 60 mins
Cool to 15c pitch 80ml yeast. (White Labs WPL 500 (starter made)
Ferment at 17c.

As a fan of the style happy to give you feedback via a bottle swap :-D

 

[jmh7117]

Its been an epic!!

Started at 1400hrs and just got the wort on the boil.

Original Gravity (OG): 1.067 (°P): 16.4
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.58 %
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 15.3 (Average)
15 liters of wort

59.52% Wheat Malt
40.48% Munich II

12 g= 0.8 g/L Hallertau Tradition (5.7% Alpha) @ 60 Minutes (Boil)
10g= 0.7 g/L Saaz (3.6% Alpha) @ 30 Minutes (Boil)
10g= 0.7 g/L Saaz (3.6% Alpha) @ 10 Minutes (Boil)

Double decoction.

Ferment at 17°C with WLP300 - Hefeweizen Ale

Notes: Mash in with 8 litres @ 40c and hold for 5mins.
Heat to 50c in 10min and hold for 25min.
Pull off the thickest 30 to 40% and heat in 15min to 71c.
Allow to saccharify for 10 to 15mins then heat in 15 mins to boiling,
Hold the boil for 20 mins then add the detoction to the main mash over 10mins. Raising the temperature of the mash to 63c.
Hold for 10min and pull the 2nd decoction, which should be 1/3 of the total mash.
Raise the temp in 5 mins 10 71c hold for 10 mins, then heat to boiling.
Boil for 20 min and then remix the 2 mashes, rais the temp to 72c.
Allow to saccharify for 15min or until iodine test is neg.
Heat to 76c hold for 10min and then transfer to the mash tun.
Sparge at 77 to 79c.
Boil for 60 mins
Cool to 15c pitch 80ml yeast. (White Labs WPL 500 (starter made)
Ferment at 17c.

Gutted! Was short in my volume by 2 litres and didnt hit my OG. Short by 17! Used the calculators on the forum but due to the double decoction probably did not use them correctly. OG 1050 will do..:wha:

 

[ManseMasher]

Every day is a school day mate. I did two brews today, both HBC AG kits. I did one a month or so ago, followed instructions to the letter, ended up 4l short. Adjusted for that today, hit bang on. I guess the moral is, make (minor) mistakes and next time hey ho!

 

[jmh7117]

Bottled today.

The smell and taste is bang on. For me the White Labs liquid yeast wpl 300 is preferred over wyeast 3068.

Would like it be a bit stronger but 4.9 is not bad.

Will be having another go at this monster hopefully hitting 1070ish:whistle: