Bayou Beer

All about beer brewing and drinking in South Louisiana.

I Eised my First Bock in my Weizenbock

August 3rd, 2013

How do you like that title? It really concentrated the phenolics so if it doesn’t mellow out a drinker will never get past the phenols. As I understand it I can rest assured it’ll mellow. With any amount of luck this should be a great weizenbock entry for Dixie Cup and Roberts Cove beer competitions.

The “Eis” part means you put your keg at a freezing temperature and when you can hear it slushing with ice you transfer the liquid to a second keg. The beer is then much more concentrated and strong.

Weizenbock

May 3rd, 2013

So the first beer on the new Blichmann RIMS will be a Weizenbock.  I figure what the hell might as well brew a simple beer for the first ever beer on the brand new fancy system.   Ron who sold me the system walked me through it’s use at his shop and I was as impressed with all his thought in building the system as the system itself.     By the way Main Grain in Abita Springs is an extremely nice brew shop that’s just an awesome place to hang out while shopping brew supplies.

Well it’s time for me to get these bocks and barleywines brewed.   Dixie Cup is in 6 months and they’ve got to age if they’re going to win there’s no doubt about it.    Weizenbock will be the last in my spell of brewing all of German Wheat & Rye category so here it goes.

Update 5/29/2013

The OG was low due to not being familiar with the new system so the gravity was a tad over 1.06.   The final gravity was about 1.013 which is fairly low for the style.   This beer is quite clear, beautiful and tastes very nice albeit a little on the light side.    I plan on fixing this via an attempt at freezing to concentrate it in to style.  I suppose it’ll be an Eisbock of a weizenbock which should be fun to do!    I’ve got several months to get this guy just right so no worries.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 16 1.081 1.021 8

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Weizenbock 15 15C 1.064 - 1.09 1.015 - 1.022 15 - 30 12 - 25 0 - 0 6.5 - 8 %

Fermentables

Name Amount %
Wheat Malt, Dark 10 lbs 53.33
Pilsner (2 Row) Bel 5 lbs 26.67
Munich Malt 2 lbs 10.67
Caramel/Crystal Malt - 40L 8 oz 2.67
Special B Malt 8 oz 2.67
Caramunich Malt 8 oz 2.67
Chocolate Malt 4 oz 1.33

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 2 oz 60 min Aroma Pellet 4.5

Miscs

Name Amount Time Use Type
Lactic Acid 529.11 oz 60 min Mash Water Agent
Calcium Chloride 17.64 oz 60 min Mash Water Agent
Epsom Salt (MgSO4) 17.64 oz 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Hefeweizen Ale (WLP300) White Labs 74% 68°F - 72°F

Mash

Step Temperature Time
New Mash Step 152°F 60 min

Notes

Gonna brew it on the Blichmann system so only God knows what the actual efficiency will be. Chocolate malt will actually be pale chocolate. Yeast is the dunkelweizen yeast cake.

Bayou Beer

All about beer brewing and drinking in South Louisiana.

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