Long overdue to post this; thanks to Rossa for prodding me to write it up.
8.7 lbs (3.9 kg) pale wheat extract
7oz (200 g) Munich malt
4.5 oz (125 g) CaraMunich I
1.75oz (50g) Vienna
1.75oz (50 g) Dark Chocolate
.75oz (20g) Perle pellets at 8.5% AA (60 min.)
.5oz (15g) Sonnet pellets at 5% AA (1 min.)
White Labs WLP380 Hefeweizen IV Ale
OG 1.074
FG 1.018
IBU = 22
SRM = 15
ABV 7.4%
Muntons DME Wheat is 55% wheat, 45% pale malt which is in line with the German legal requirements for wheat beers.
This is a winter sipper so ferment low (60F/16C) to accentuate spicy phenols over banana esters.
Thanks for posting, this recipe looks great. I've been looking up Weizenbock recipes lately, something a la SW Aventinus and this looks like it could do the job. This got 1st BoS last year?
Quote from: BrewDorg on May 06, 2016, 03:47:42 PM
Thanks for posting, this recipe looks great. I've been looking up Weizenbock recipes lately, something a la SW Aventinus and this looks like it could do the job. This got 1st BoS last year?
That's the one...