This Christmas season, I am hoping to brew a Weizen Bock. This is by several customer requests, and not a style I am too familiar with brewing, so I would like to get it right the first time. I have tasted a few. Some were spiced, some were dark, one had a pronounced licorice flavor. I am curious about spices. Any recomendations? What spices, and how much is too much per Bbl?
More importaintly, what yeast do I use, and how much? My guess is, (for 18 degrees plato SG) pitch 1 1/2X the amount of Weizen yeast, and aerate the heck out of it during KO. Am I in the right ballpark here?
Another issue is decoction. My system is set up for single infusion (believe me, I've tried step mashing
) I know you can't believe everything
you read, but I've read that it is imperitive to do a decoction mash for this style of beer in order to achieve the correct body and complexity. What I have done for my standard wheat beers, is to use malts that are lower in protiens, and fortify the mash with enzymes. What is the general consensus?
Thanks,
Jay
More importaintly, what yeast do I use, and how much? My guess is, (for 18 degrees plato SG) pitch 1 1/2X the amount of Weizen yeast, and aerate the heck out of it during KO. Am I in the right ballpark here?
Another issue is decoction. My system is set up for single infusion (believe me, I've tried step mashing
![Mad](https://discussions.probrewer.com/core/images/smilies/mad.png)
you read, but I've read that it is imperitive to do a decoction mash for this style of beer in order to achieve the correct body and complexity. What I have done for my standard wheat beers, is to use malts that are lower in protiens, and fortify the mash with enzymes. What is the general consensus?
Thanks,
Jay
Comment