Brewday – All Grain – Weizenbock

Written by George on December 22, 2015

This is the recipe for an All Grain Weizenbock that I brewed last week.

4 kg – Wheat Malt
2 kg – Caramel
1 kg – Munich Malt
0.75 kg – Pilsner (2 Row)
31.1 gm – Perle Hops
30.6 gm – Liberty Hops
0.25 tsp – Irish Moss
2 pkg – Safbrew Wheat WB-06

The process involved milling the grain. I have a hand mill so recruited myself a couple of assistant brewers to help mill the 7.75 kilos of grain I planned to use.

Hammer hard at work crushing the Wheat
Hammer hard at work crushing the Wheat

After the hour and a half that it took us to grind all that grain, we moved to a new piece of equipment that I recently acquired – an electric kettle. HTB1ZhKvKFXXXXcwXVXXq6xXFXXXE

I tried the Brew in a Bag method this time, but struggled with the weight of the grains. Next time around will be without the bag that you see in the pictures.

Adding the grain
Adding the grain

This recipe calls for a 2 step temperature mash with a Protein rest at 50℃ for 20 mins.

Ensuring no dough balls form
Ensuring no dough balls form
Volume of water used was 20L. The next temperature rise was to 65℃ for Beta Saccharification and held for 30 mins. Alpha Saccharification at 70℃ and held for 30 mins, and finally Mash Out at 75.6℃ for 10 mins. Fly Sparged with 8L of water at 75.6℃

Beginning the boil
Beginning the boil

Added 31.1 gm Perle at the start of the boil, 0.25 tsp Irish Moss added 40 minutes later and finally another 30.6 gm Liberty for the last 15 minutes of the boil.

I put my wort chiller into the kettle for the last 10 minutes so that it sterilises in preparation for chilling the wort. Once chilled, the photo below clearly shows the cold break forming. I have found that the stainless steel chiller I use can drop the temperature from boiling down to pitching temperature in about 15 minutes.

Cold break
Cold break

My Original Gravity was 1.048, whereas I expected somewhere around 1.080. Need to figure out why the difference. If anybody has any ideas, please do comment below.

After pitching the yeast, I had activity in the fermenter within about 8 hours. Check out the photo below:

Held the primary temperature at 19℃ for 7 days before racking to secondary. The plan is to remain in secondary for another 14 days at 19℃, before bottling.

Racking to secondary
Racking to secondary

I will be ageing this beer for a minimum of 30 days before tasting to give the bitterness from the 31 grams of Perle some time to mellow out.

More to come…

*Edit* 07 Jan 2016: The equipment I ordered has finally arrived which will enable me to rack from the carboy. This is the link to the equipment post.

*Edit* 09 Jan 2016: Bottled the Weizenbock today. Here is the link.

*Edit* 30 Jan 2016: Tasting notes on the Weizenbock are here.

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