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Honig Weizenbock System


Details

Beer Style
15C Weizenbock (BJCP)
Brewing Method
Extract 
Brew Type
Ale 
Recipe Volume
5 gal 
Boil Volume
3.25 gal 
Boil Time
60 min 
Actual Extract
391.0 points
Anticipated OG
1.074 SG
Boil SG
1.114 SG (at start of boil)
Anticipated Color
10.1 SRM     
Estimated IBU
18.6 IBU
Estimated FG
1.019 SG
Estimated Alcohol
7.3 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d

Style Compliance

15C Weizenbock
Original Gravity
1.064-1.090 SG
Final Gravity
1.015-1.022 SG
Alcohol
6.5-8.0 %abv
Bitterness
15.0-30.0 IBU
Color
12.0-25.0 SRM
 
OG
1.074 SG
FG
1.019 SG
Alcohol
7.3 %abv
Bitterness
18.6 IBU
Color
10.1 SRM Low
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Briess DME Wheat 6 lbs 3.0 °L 43 ppg 61.5 %
Honey 1.5 lbs 0.0 °L 35 ppg 15.4 %
Briess White Wheat Malt 1 lbs 2.6 °L 39 ppg 10.3 %
Briess Caramel 80L 0.75 lbs 80.0 °L 34 ppg 7.7 %
Flaked Barley 0.5 lbs 1.4 °L 32 ppg 5.1 %
Totals 9.8 lbs 391.0 points 100%

Fermentables

Name: Briess DME Wheat
Amount: 6 lbs
Color: 3.0 °L
Potential: 43 ppg
% Grist61.5 %
Name: Honey
Amount: 1.5 lbs
Color: 0.0 °L
Potential: 35 ppg
% Grist15.4 %
Name: Briess White Wheat Malt
Amount: 1 lbs
Color: 2.6 °L
Potential: 39 ppg
% Grist10.3 %
Name: Briess Caramel 80L
Amount: 0.75 lbs
Color: 80.0 °L
Potential: 34 ppg
% Grist7.7 %
Name: Flaked Barley
Amount: 0.5 lbs
Color: 1.4 °L
Potential: 32 ppg
% Grist5.1 %
Totals
Amount: 9.8 lbs
Potential: 391.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 2.00 oz @ 4.0 %AA (8.0 AAU) 18.6 (10.1 %) Boil 60 min
Totals 2.0 oz
Hop: Hallertauer
Amount: 2 oz
%AA: 4.0
When: Boil
Time: 60 min
Totals
Amount: 2.0 oz

Yeast

Name Attenuation When
Lallemand Nottingham Yeast 75 % Primary
Name: Lallemand Nottingham Yeast
Attenuation: 75 %
When: Primary
 

Additives

Name Amount When Time
Irish Moss 0.3 tsp Boil 10 min
Name: Irish Moss
Amount: 0.3 tsp
When: Boil
Time: 10 min
 
 
Recipe Source: Jim Vancura