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It's on. 1/2 bbl Weizenbock this weekend

May do a 5G pumpkin beer alongside it. Haven’t made one in awhile, thinking it could be a good one for Halloween.

Also, thinking of subbing Breiss Blackprinz or Midnight Wheat for the pale chocolate, but might just keep as is to give it a little toastiness. This is Rodney’s recipe that won Longshot a few years back.

Any pointers for this style are appreciated. Fermenting at 62* or so.

Size: 14.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 259.49 kcal per 12.0 fl oz

Original Gravity: 1.077 (1.064 - 1.090)
Terminal Gravity: 1.019 (1.015 - 1.022)
Color: 15.23 (12.0 - 25.0)
Alcohol: 7.67% (6.5% - 8.0%)
Bitterness: 20.1 (15.0 - 30.0)

Ingredients:
1.0 ea Campden Tab - added during mash
21 lb (48.3%) German Wheat Malt Light - added during mash
16 lb (36.8%) Bohemian Pilsner Malt - added during mash
1.75 lb (4.0%) Munich Malt - added during mash
.75 lb (1.7%) German CaraMunich II - added during mash
1 lb (2.3%) Pale Chocolate Malt - added during mash
3 lb (6.9%) Rice Hulls - added during mash
3 oz (100.0%) Saaz (5.0%) - added during boil, boiled 60 m
2.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 m

WLP 300

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 16.31 gal; Strike: 110.12 °F; Target: 105 °F
00:13:00 Beta Glucan Rest - Rest: 10 m; Final: 105.0 °F
00:21:00 1st Decoction - Volume: 8.93 gal; Boil: 8.0 m; Target: 152 °F
01:21:00 Sacc Rest - Rest: 60 m; Final: 152.0 °F
01:29:00 2nd Decoction - Volume: 6.16 gal; Boil: 8.0 m; Target: 170 °F
01:39:00 Mash Out - Rest: 10 m; Final: 170.0 °F
01:39:00 Sparge - Sparge Volume: 21.75 gal; Sparge Temperature: 168.0 °F; Runoff: 21.74 gal

I wouldn’t sub poale chocolate out, that gives a nice chocolatey flavor that is good in this style. You could add a little black malt to darken it up a bit I guess.

My only suggestion is to make sure you have plenty of yeast to pitch, and do something to ensure the temp doesn’t go high on you. The wheat yeast tends to take off on me and runs the temp up.

You’re cutting her kind of close on a pumpkin beer for Halloween aren’t you?

[quote=“tom sawyer”]I wouldn’t sub poale chocolate out, that gives a nice chocolatey flavor that is good in this style. You could add a little black malt to darken it up a bit I guess.

My only suggestion is to make sure you have plenty of yeast to pitch, and do something to ensure the temp doesn’t go high on you. The wheat yeast tends to take off on me and runs the temp up.

You’re cutting her kind of close on a pumpkin beer for Halloween aren’t you?[/quote]

Roger that - have a 5 gallon batch of 1.050 roggenbier I made largely to grow up this starter.

If I actually do brew the pumpkin – I figure:

Brew day: 10/12, pitch; start vodka/rum spice tinctures
Fermentation done by 10/22
Cold crash/gel, done by 10/26
Keg, quick carb, tincture, serve, ready by 10/31 easily (I usually quick carb my kegs)

Yep I knew it could be done if you can get the fermentation done by then. I’d go with a British ale yeast, not US05.

I do love pale chocolate malt.

Weiiiiiiiird idea, but what about using some of the ton of weizen yeast I have on hand, skip the clove addition, and ferment in the low, low 60’s.

I like it, I’ve never been a fan of spiced beers but I can drink a weizen.

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