The Red Zymurgist
Brew the Best Beer you ever drank!
Bighorn Weizenbock – 11 Gallon batch
| Calcium (ppm) | Magnesium (ppm) | Sodium (ppm) | Sulfate (ppm) | Chloride (ppm) | Bicarbonate (ppm) | |
| Finished Water Profile | 53 | 11 | 114 | 66 | 90 | 74 |
Est Original Gravity: 1.084 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.5 %
Bitterness: 20.2 IBUs
Est Color: 20.3 SRM
Measured Original Gravity: 1.071 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 8.1 %
| 16 lbs 11.5 oz | Wheat Malt, Dark (Hoepfner) (8.0 SRM) | 49.2 % |
| 9 lbs | Pilsner (2 Row) Ger (2.0 SRM) | 26.5 % |
| 4 lbs 4.0 oz | Munich Malt, Germany (Avangard) (6.0 SRM) | 12.5 % |
| 1 lbs | Caramel Malt - 40L (Briess) (40.0 SRM) | 2.9 % |
| 1 lbs | Melanoiden Malt (20.0 SRM) | 2.9 % |
| 1 lbs | Special B (Dingemans) (147.5 SRM) | 2.9 % |
| 8.0 oz | Pale Chocolate Malt (220.0 SRM) | 1.5 % |
| 8.0 oz | White Wheat Malt (2.4 SRM) | 1.5 % |
| 1.80 oz | Ultra [7.50 %] - Boil 60.0 min | 20.2 IBUs |
| 1 pkg | Weihenstephan Weizen (Wyeast Labs #3068) | - |
Mash at 113 F (ferulic acid rest) for 20 minutes. Raise mash temperature to 152, rest 60 min. Ferment at 65F.