In the Fermentor: Winter Weizenbock

I wasn't super-fond of my last Weizenbock, therefore it's time to try another.

This time around I'm taking my Ein Heldenleben Dunkelweiss and turning it up a notch with greater doses of Munich and Wheat malts. To compensate for the extra heft, the hops have been dialed up just a bit. The yeast is the same strain as before.

Having lost my mind, I did a Triple-Decoction Mash for this beer on my stove. I normally perform a Single-Decoction Mash, which is already time consuming, but I figured I might as well push the envelope.

I'm hopeful that this beer will be Weizenbock Nirvana. Actually, I just want it to make those who drink it happy.

Here's the five-gallon recipe:

Grains:
5 lbs Weyermann Light Munich
4 lbs Weyermann Pale Wheat
3 lbs Weyermann Dark Wheat
4 oz Weyermann Duhusked Carafa II

Hops:
0.8 oz Opal (6.3% a.a.): 60 min

Total Boil Time:
90 min

Yeast:
White Labs WLP300 - Hefeweizen Ale Yeast

Mash Schedule:
Acid Rest: 104F for 20 min
Decoction 1:
     Heat ~1/2 of mash to 155F and hold for 20 min
     Heat Decoction to boiling and boil for 15 min
Protein Rest: 125F for 20 min
Decoction 2:
     Heat ~1/2 of mash to 155F and hold for 20 min
     Heat Decoction again to boiling and boil for 15 min
Saccharification Rest: 152F for 30 min
Decoction 3:
     Heat ~1/2 of mash to boiling and boil for 15 min
Mashout: 168F for 15 min

Original Gravity:
1.067
Estimated Final Gravity:
1.015

IBU: 19
SRM Color: 13

Fermentation Schedule:
2 Weeks Primary
1 Month Secondary
2 Weeks Bottle Conditioning

Cost: $15 per case
Commercial Equivalent: Weihenstephaner Vitus: $72 per case
Savings: $57

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