'Ave a tinny weizen doppelbock (All Grain) 23L

'Ave a tinny weizen doppelbock
(All Grain) 23L

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This Homebrew Recipe was added by Face on January 19, 2002 at 19:10:00:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: WY 3056 Bavarian Wheat
Yeast Starter: 3L
Batch Size: 23L
Original Gravity: 1083
Final Gravity: 1021
Alcohol Content: 8 %
Total Grains: 9.5K
Color:
Extract Efficiency: 75% %
Hop IBU's: 25
Boiling Time: 90 mins
Primary Fermentation: 7 days @ 18C
Secondary Fermentation: 4 weeks @ 10C
Additional Fermentation:

Grain Bill:

5.4K Wheat malt
2.1K Pale malt
1.65 Munich malt
350g Cararoma malt
40g Chocolate malt
150g Melanoidin malt

Hop Bill:

100g Hallertau Hersbrucker 2%AA 90 minutes for 25IBU
14g HH last 15 minutes

Mash Schedule:

20 mins @ 50C
60 mins @ 68C
10 mins @ 76C then run off

Brewers Notes:

Pitch at 12C, ferment at 18C

After bottling, warm condition for one week, then cold condition for 3 weeks