Dubbelweizenbock

[beer-dulgence]

This is an experimental brew which combines attributes from three beer styles:
1) the banana-nut malty flavor from Belgian Dubbel
2) mouthfeel and richness from a Wheat Ale
3) sticky sweet caramel maltiness from a Bock

A mixture of 14lbs of 8 distinct malts plus 3.5lbs of wheat malt liquid extract brought this brew to an original gravity of 1.080 and final gravity of 1.020.
-- My targets from Brerwer's Friend Calculator were 1.092 and 1.023

Mash cycle was appx: 122* for 20", then 149* for 30", then 158* for 30", then 170* for 10", and sparged with 152*

Malts (in pounds unless otherwise noted)
7 American Pale two row
3.3 Wheat LME
2 UK Carastan 30/37
1 Belgian Special-B
1 Vienna
1 Crystal 20L
1 UK Marris Otter
1 Belgian Biscut
1oz Chocolate

1/2 box of California rasins added at flameout

Smashpack of Wyeast 3068 Weihenstephan Weizen yeast (activated 2 days prior).

Active fermentation started ~78* which I dropped down to 70* and it rose back up to ~75

1oz of Styrian hops boiled for 90"
1oz of Hersbrucker hops boiled for 60"
1oz of Centennial hops @ flameout

Primary fermenter 21NOV - 26NOV2014
Secondary fermenter (for clarity) 26NOV - 04DEC2014
https://www.facebook.com/photo.php?fbid=10201903378979018&set=o.42244492181&type=3&theater

Borrowed a Georges Duboeuf Beaujolais Nouveau oak cask (cleaned and prepped)
https://www.facebook.com/photo.php?fbid=10201860856435981&set=o.42244492181&type=3&theater

https://www.facebook.com/photo.php?fbid=10201909481571579&set=o.42244492181&type=3&theater

Casked 04DEC2014 - Present, added 2oz of Wildflower honey and 2tsp priming sugar
https://www.facebook.com/photo.php?fbid=10201960876376417&set=o.42244492181&type=3&theater

 

[Jayhem]

Interesting. This is going to be one complex tasting beer! I would have fermented a bit lower personally but I think the flavor you are trying to achieve will be there in spades. 1 full lb of special B? Wow! I used like 7 oz of special B in a 10 gallon batch of Belgian Dubbel and it was notable flavor contribution!

 

[beer-dulgence]

Thank you Jayhem. This is my second all-grain brew (well, partial, because I still believe there is value with liquid malt extract to generate an extra boost toward my OG as well as mouthfeel -- it's all in my head)

Previous to this I was brewing liquid malt extract with 3lbs of dry malt extract. Then I met Tim from Hillside Brewing and he is guiding me to learn about mashing. We brewed a Belgian Strong; here is a pic https://www.facebook.com/photo.php?fbid=10153601046245591&set=o.42244492181&type=3&theater

 

[beer-dulgence]

My first few brews were Brown Ale (I noticed in your profile).
I have since grown to enjoy brewing wheat-based brews (because I can make them light and drinkable or big and powerful)

Cheers

 

[VonRunkel]

Dude!

I just brewed a Rye-hefenweizen Lager using loads of Rye and Wheat, the Weistphaner yeast and then a Lager yeast using some well timed cold crashing.

I am excited to see someone else trying to blend the flavors of different beers into one super beer.

Good luck!

 

[BadWolfBrewing]

have you considered a ferulic acid rest? Get that nice clove flavor of a true weizenbock. To get a lot of it, I think it needs to be a looooong rest.

https://www.homebrewtalk.com/f128/how-much-effect-does-ferulic-acid-rest-have-122375/

I'm a big fan of the weizenbock style, though I've never brewed one.

 

[beer-dulgence]

Dude!

I just brewed a Rye-hefenweizen Lager using loads of Rye and Wheat, the Weistphaner yeast and then a Lager yeast using some well timed cold crashing.

I am excited to see someone else trying to blend the flavors of different beers into one super beer.

Good luck!

Thank you for sharing your experience. Brewing with Rye is on my wish list (once I gain consistency with my grain bill and hop profile).

Also, I appreciate your support toward blending flavors. There are many times I enjoy mixing different beers to experiment with flavors. Some folks disparage this, but I point them back to popular mixes like Black-n-Tan or Stout-n-Lambic.

Cheers

 

[beer-dulgence]

have you considered a ferulic acid rest? Get that nice clove flavor of a true weizenbock. To get a lot of it, I think it needs to be a looooong rest.

https://www.homebrewtalk.com/f128/how-much-effect-does-ferulic-acid-rest-have-122375/

I'm a big fan of the weizenbock style, though I've never brewed one.

Thank you. I had to Google "Ferulic Acid" because I have not heard of it before. Wikipedia indicates this is found in apple seads and oats (two ingredients I will consider adding at the flameout of my next brew).

Cheers

 

[BadWolfBrewing]

There is a specific temperature rest to achieve these flavors. I want to somewhere around 110, but I'm not positive