Single infusion mash for 90 minutes at 156°F (68°C) with a water/grain ratio of 1.25 gallon per pound. Drain and sparge to collect 7.25 gallons (27 L) of wort. Boil for 90 minutes. Add two oz (57 g) hops with 60 minutes remaining in the boil. Top up with brewing liquor to reach six gallons (22.71 L) in the fermenter.
Chill to 66°F (19°C) and ferment with an appropriately sized starter of WLP380. After krausen begins to fall (four to five days), allow temperature to free rise to 70°F (21°C) and continue fermenting until complete. Please rouse the yeast. This is NOT a krystal weizenbock. Bottle conditioning is a must for the style.
Bottle and prime with enough DME to produce 3 volumes of carbonation. This ale requires patience for the rich malt and dried fruit flavors to mature, so age at cellar temperature for several months to reach optimum flavor.
Primary fermentation for four to five days at 66°F (19°C).
Secondary fermentation for seven days at 70°F (21°C).
DME to carbonate to 3 vol. CO2.
The post Weize-Ass Bock appeared first on American Homebrewers Association.
from American Homebrewers Association http://ift.tt/1JmtHTy
via IFTTT
No comments:
Post a Comment