I've got a dunkelweizen fermenting on a yeast cake from a hefeweizen. Was hoping to get a weizenbock pitched onto the yeast cake after that.
Looking at the Aventius clone from BYO book of clones, since I have a heap of wheat malt to get through. 58% wheat malt. 30% Pale. 10% caramunich. 2% carafa. The recipe suggests that the flavours can only be achieved through a triple decoction mash. Though after posing this question to local brewers, they suggest that since I have a brewzilla with the ability to step mash, just sub in some melanoidin malt and run through a step mash.
Is it worth spending the extra time and effort, or should I just sub some melanoidin? If so how much?
I want to brew an 11-12% ABV weizenbock. I was thinking of using an alcohol-tolerant secondary strain to accomplish this, but I am unsure of when to add it and how much of the secondary strain to add. I still want the character of the hefeweizen yeast to be expressed, so I imagine the secondary strain would be a small percent of the total pitch.
I'm planning on making a dark Weizenbock next weekend. I've put together a recipe that's a composite of several, most heavily https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-weizenbock/
I'd love to hear feedback, especially on these points:
- how does this grain bill look in terms of proportions of malts?
- are there any other hops varieties I should consider over Hallertau?
Single-step mash at 152*F / 67*C
Post-boil volume: 5.0 gal
OG 1.081
Est. color: 18 SRM
Est. bittering: 25 IBU
8.5 lbs White Wheat malt
4 lbs Pilsner malt
1.5 lbs Munich malt
0.5 lb Crystal 40
0.5 lb Special B
0.25 lb pale chocolate malt
Hallertau (1oz at 60m, 0.5oz at 15m, 0.5oz at 5m)
White Labs WLP300
I want to BIAB a Weizenbock this weekend.
Anyone have a recipe?
Recently got back from Germany and I think I have a new favorite style. Anyone ever see this at a brewery or even on tap around here?
I made Jamil Zainasheff's Weizenbock recipe 6 weeks ago. Recipe and stats are below. The beer was in primary for 5 weeks and I kegged it last week. The beer came out with a strong soy sauce smell that developed in the last 2 weeks while in the fermentor (I took weekly samplings). I've read a lot about this and while the meaty/soy flavor is often attributed to autolysis, it's also often called a myth at the homebrew scale. I should note that the beer is very drinkable, it's just got a very strong note of soy sauce in the aroma. Any thoughts as to the cause?
Info:
6 gallon batch
OG 1080
FG 1020
10# Wheat LME
2# Munich LME
.5# Special B and Crystal 40L respectively
.25# Pale Chocolate
2oz. 2.3% Hallertau
Wyeast 3068 smack pack, no starter.
Primary Fermentation at 68 degrees for 5 weeks (activity ended after 2 weeks)
Thanks guys!
Typically comes out around the middle of November but I haven't seen a single mention of it on the internet this season. It is by far my favorite beer and I've been looking forward to this all year but haven't been able to find it yet.
Hello everyone, I have haunted the forums for information for a while but I have a couple of questions that maybe someone could help me with regarding this situations.
Let me start out by saying I was using the joys of homebrewing while I was at the local homebrew store. It was a spur of the moment and I didn't have a specific receipe in mind, was thinking about something light/wheaty and a little fruity(pineapple) - you know, for the impending summer. So, I looked up the Wheat beer section in the book and I basically confused the wheat and weizenbock...yea.
on brewday - saturday, I decided to kinda split the difference and just add a bit less to the weizenbock. I expect the weizenbock to be less thick/dark and more light... well, I also bought 3 of those dole 1lb 4oz cans of pureed pineapple. Here is my receipe and my plan regarding the pineapple... does anyone have any suggestions, things to look out for, or such? I was also thinking about caramelizing the pineapple - I think the pineapple will balance with the wheaty side but then the caramelization will help the bock side.
--
1lb of crystal caramel malt
.6lbs of chocolate malt
steeped in cold water on a hot stove for 30 minutes.
6.6lb of wheat extract
1.5lbs of amber dme
1oz of mt hood hops
got temp up to atleast 180 and started 60minute timer(temp was about 200-210 by end.
1oz of mt hood hops
for the last 3-4 minutes.
strained and added to 1 gallon of cold water.
I took a bit out and measured
at 70 degrees F, it measured as 1.064 gravity
adjusted to 60 degrees, OG is 1.068-1.07
added last night, appears to be going well today, is bubbling.
- next steps. wait about a week or however long for the yeast to do its work. re-rack beer and add 2-3 cans of crushed pineapples.unsure about if 2 cans will be too little or 3 cans will be overkill. after added, I will leave the beer for about another week or so to let the fermination die down from the addition of the pineapple sugars.
edit well, about two weeks ago, I transferred the beer to a new carboy. I also carmalized 4 3/4th lbs of pineapple and added it to the secondary
a week ago, I bottled it. I also measured the FG, the total alcohol content is around 7%
I have tried a few bottles this weekend. Some of them are wonderful, some are ok. the pineapple flavor didn't come out so much, it is more of a citrusy hint afterwards.
basically it tastes like a richer, more boch-y wheat with light citrus hints/t
... keep reading on reddit ➡
Often purchase growlers of a weizenbock from my favorite local brewery. Had one recently that had about 2-3 tbsp of a mucousy looking dark beigy-brown substance in it not unlike kombucha culture. I'm guessing it was just dead yeast or sediment or something? The beer wasn't as tasty as usual, but I drank it anyway with no ill effects. Just curious about what it might have been. Thanks!
