So I will be brewing the Weizenbock recipe out of Brewing Classic Styles this weekend. I read the beginning portion of the book and the only time they talk about late extract additions is in the partial boil section and even there it’s not terribly clear whether to do them or how much.
So what’s everyone’s opinion? The recipe calls for 11lbs of Wheat LME and 1.5 lbs of Munich LME. I will be starting with 6.5 gallons of water to compensate for boil off. Should I do any late additions and if so how much? I’m not terribly concerned about the color of this one, just the flavor. I know there’s some debate whether wort gravity affects bitterness but I checked in BeerSmith2 which compensates for this and even if I add a majority at the end it’s only a swing of ~7 IBU (tinseth).