15C - Weizenbock

Info:

• Brewer: Chris
• Mash: decoction
  
• Date: 12/21/2008
• Size: 5 gallon post-boil

Grain Bill:

• 8lb wheat malt
• 5.5lb Munich malt
• 1/2lb CaraVienna malt
• 1/4lb Carafa II (added at _end_ of the mash)
• 1.5lb Briess organic 2-row malt

Notes:

• Grist is 50% wheat malt, per German law
• 2-row was added at the last minute to increase gravity, didn't have any other base malt on hand... My choice would to have added more wheat and Munich.
  

Yeast:

• Wyeast 1010 - American Wheat
  
• Pitched on top of the yeast cake from my wheat beer from last week.
• Yes, this is not 100% to style, but it's what I had to work with...
  

The Mash:

• start grains @ 131F @ 2qt/lb
• rest 30 minutes
  
• pull thick third to start the decoction
• raise decoction to 154F (STIR LIKE MAD!)
• rest decoction for 30 minutes
  
• raise decoction to boil (STIR LIKE MAD!)
• boil decoction for 20 minutes (STIR EVEN MADDER!!!)
• add decoction back to main mash, temp should reach 154F, add additional water if necessary
• rest 60 minutes
• add pulverized Carafa II
• rest 10 minutes
  
• sparge with 180F
• collect 7 gallons
  

The Boil (90 minutes):

• 1.5oz Mt Hood (5.0aau) @ 60
  
• teaspoon of Irish moss @ 15
  
• Total: 23 IBU(ish)

The Finish:

• OG: 1.078
• FG: 1.019