NBC 2013 CAT 4 Silver – Weissenbock

[Will_D]

This is based on the Clonebrews recipe for Aventinus (page 308) a strong Doppelbock from Georg Schneider's brewery (Schneider Wweisse Tap 6)

Malt                                EBC    Weight
German Wheat Malt                   4       3.6 Kg
Belgian 2 row pale malt             3       2.3 Kg
Dark Munich Malt                    20     1.0 kg
Cara Munich Malt / Cara Malt        145    400 g

Mashed at 65C 90 mins

Hops:
Hallertau Herbsbrucker            30 g 90 mins
Hallertau Herbsbrucker            10 g 15 mins

After boil and cool: 19 litres

Yeast was cultured from an Aventinus bottle!

Fermented at 22C for 2 weeks, After 2 weeks gravity was still a bit high so added some chardonnay yeast to drop it a few more points. Held at 22 for 1 more week

Lagered for 4 months at about 12C

Primed a few bottles for competition with 1/2 tsp of sugar

OG: 1072
FG: 1010
Abv: Approx 8.2%

[delzep]

How did it compare with Aventinus?

[Will_D]

How did it compare with Aventinus?

Main difference was that it was a bit under carbed.

Apart from that not too bad.

Will definitely get another batch on ready for next year and will bottle up a lot more!

Must do a blind tasting between the two.

BTW: Did you see the front page write up of our last North County meet where we blind tasted Heino; Bottled and keg?

Very interesting !

[delzep]

I read that. In what order were they tasted? I haven't drank Heineken in years, but remember the 5% bottles having more to them than the 4.3% stuff

[Will_D]

I read that. In what order were they tasted? I haven't drank Heineken in years, but remember the 5% bottles having more to them than the 4.3% stuff

Sip of this, sip of that, repeat the sipping!

[delzep]

No organic crackers between tastings? 

[mr hoppy]

I saw the Heineken piece on the front page  and it reminded me that when I drank a can of Dutch Heineken recently the main flavour I got from it was the kind of banana / iso amyl acetate flavour you get from Belgian's sometimes although obviously not as full on - and I thought it was ales rather than lagers that were supposed to be estery.

[Partridge9]

This beer was amazing by the way !

[molc]

I can't wait to have a crack at it. All the grain is sitting there waiting for the fermentor to get free