|
|
As Seen In |
Pilot Brewery Report BY Bruce Brode and the Wise Guys (Published in the November 1996 Brews and News)
On Sunday, September 22 us Wise Guys brewed a Weizenbock (September Brew Style of the Month) on the shop system. Included in the crew were Doug King (for about half of the session until he got drafted into judging Oktoberfest competition entries, a good move for him), Leo Barendse (he did a little judging too, good for him), Dick Watson and Bruce Wenzel--a great crew of Wise Guys. We were aiming for something like the Erdinger, Kuchelbauer or Schneider wheat bocks that we tasted at the club meeting on the 15th, and I believe we did it. Time will tell, and we hope to have a keg to serve at the all-important December holiday meeting. Since we seemed to feel like we knew what we were doing, and being desperate for a name for the brew, I decided to call it Wise Guy Weizenbock. Imbibing it supposedly imparts wisdom...
At any rate, here's the recipe:
Wise Guy Weizenbock: Grains: (36 pounds total) 23 pounds, 6 oz. German malted wheat, ground fine (65%). 7 pounds, 4 oz. DeWolf-Cosyns Belgian Caramunich malt, ground coarse (20%). 5 pounds, 6 oz. Gambrinus Canadian 100 C. Munich malt, ground coarse (15%). Hops: 23 IBU: 15 IBU Perle pellets, calculated at 34 grams of 9.0% A.A., boiled approx. 65 min.; 8 IBU Tettnanger pellets, calculated at 36.9 grams of 4.4% A.A., used for "first wort hopping" (added shortly after the first runnings of the lauter tun hit the bottom of the kettle prior to boiling). Yeast: Wyeast #3056 Bavarian Weizen Yeast, grown into 3.5 quart starter. Water: Charcoal-filtered tap water with no amendments. Procedure: Single decoction mash with rest mash at 122 F., thick 40% of mash decocted and heated to strike 158 F., rest 15 min., heated to 'boiling' and cooked for 30 min., then reintroduced to rest mash to hit strike 151 F., almost perfect! Rest for 70 min. Heat to strike 170 F., transfer to lauter tun with foundation water, rest 15 min. Only had to recirculate about a gallon of runoff before clarity achieved. Light sparge to fill kettle and reserve about 1 1/2 gallons of runoff which was used to top up the boil. Original gravity in the kettle (13.5 gallon capacity?) was 1.075, and 5 gallons of the wort were reserved for fermentation undiluted at this gravity to produce a Weizen Doppelbock a la Schneider. The rest was diluted with 1 gallon of water to get an original gravity closer to 1.066 for the intended regular bock-strength stuff. Plan is to ferment at ambient temperature, rack to secondary and age until December, keg or bottle at that point. Estimated yield approx. 14 gallons.
|
