2020-11-21

10C - Weizenbock

BJCP Style: 10C - Weizenbock

Shooting for something along the lines of Weihenstephan Vitus. However it comes out, it's a big German Wheat beer. 

The full recipe is on BrewersFriend but here's the TL;DR

  • 2020-11-21: Brewday
  • Malts: Weyermann Wheat and Munich I
  • Hop: Magnum
  • Yeast: Lallemand Munich Classic (Weihenstephaner wheat strain)
  • OG: 18°P; FG: 3.5°P; ABV: 7.8%
  • 2020-11-29: moved to keg secondary
  • 2020-12-5: moved to keezer
mash temp 

Floor manager Steve

Brew session beer:

into the fermenter

Always get crap efficiency with big beers and wheat malt. This was both! I was expecting 55% and got 58%. Winning?

Wheat beer yeast

Wort sample

Away we go

2020-11-29 (+8): Transferred to keg-secondary; looking like 1.014 / 3.5°P

2020-11-29 (+8): sample pour after yeast settled out a bit

2020-12-6 (+15): moved to keezer last night - slightly self-carbonated from keg-conditioning and tasting very nice. has a pleasant banana flavor and not much clove. 

2020-12-7 (+16): Mostly carbonated. I'm not typically a fan of wheat/weizen beer but this is very nice and definitely the best wheat I've made yet. Tasting on point for the style and I'm looking forward to comparing with Vitus as soon as I find a bottle.

2021-1-12 (+52): Commercial compare. Even though the Aventinus is a darker version (couldn't find Vitus) I had fun comparing these and I think the homebrewed version stands up. Definitely has the characteristics of a Big Wheat Ale. Smooth, slightly grainy, and a bit of banana. 

2021-1-29 (+69): sample. Lost some of its freshy character. the banana has turned into old milk (not rotten/yogurt, just... old). Not necessarily bad, but since I don't really enjoy this style anyway I'm probably going to can a couple and dump the rest of the keg.