In the Fermentor: I think I Got it Right This Time

I finally hit the proverbial Weissbier nail on the head with my Winter Weizenbock. With the warmer months ahead, it's time to brew a less hefty version for both my Wedding and Summer imbibing. The new beer's grain bill is quite literally 75% of its Bock strength sibling's. The time consuming triple-decoction mash lives on, as does the yeast. I switched from Opal to Sybilla hops, simply because I had the later on hand.

Here's the recipe for five gallons:

Grains:
3.75 lbs Weyermann Light Munich
3 lbs Weyermann Pale Wheat
2.25 lbs Weyermann Dark Wheat
3 oz Weyermann Dehusked Carafa II

Hops:
0.5 oz Sybilla (6.4% 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:
1.052
Estimated Final Gravity:
1.011

IBU: 14
SRM Color: 14

Fermentation Schedule:
2 Week Primary
2 Weeks Secondary
2 Weeks Bottle Conditioning

Cost: $14 per case
Commercial Equivalent: Hacker-Pschorr Dunkle Weisse: $36
Savings: $22

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