Charlottesville Area Masters of Real Ale

My brother asked for this recipe after I sent him some of this beer over Christmas.  He is going to enter a couple bottles in a local competition near where he lives, so we will see how it does.  Seeing how I typed it up for him, I figured I would post it here.


Big Daddy Bock - Weizenbock
Tom Wallace
Based on the recipe from Jamil Zainasheff's book, Brewing Classic Styles

Ingredients:
8 lbs Dark Wheat Malt (Supposed to be 10 lbs, but my store only had 8, so I used 2 lbs normal wheat malt)
2 lbs Wheat Malt (2-3 Lovibond)
2 lbs Munich Malt
5 lbs Continental Pilsner Malt
0.5 lbs Caraaroma Malt (120 Lovibond, supposed to be Special "B" Malt, but my store did not have that and this is a good substitute)
0.5 lbs Crystal 40 Lovibond
0.25 lbs Chocolate Malt (325 Lovibond, supposed to be Pale Chocolate Malt (200 Lovibond) but I can never find that)
1 Whirlfloc tablet
1 oz German Tradition Pellet Hops (5.8% AA)
0.1 oz Galena Pellet Hops (10.1 AA, this was extra from my hop supply, and used to boost the total IBUs)
1 vial White Labs Hefeweizen Ale Yeast (grown into a 1 gallon starter)

Stats:
- O.G. - 1.077
- F.G. - 1.020
- IBU - 24
- Color - 15 SRM (estimate)
- Alcohol - 7.5% ABV

Instructions:
- Make a 1 gallon starter from the Hefeweizen Yeast, which I start two nights before I brew (start on Thursday night to brew Saturday morning)
- Strike with 5.5 gallons of 168 F water to get a total mash temperature of 152 F, which you hold for 1 hour
- Sparge with 5 gallons of 170 F water until you get 6.5 gallons in your kettle
- Boil for 90 min
- Add all hops with 60 min left in boil
- Add Whirlfloc tablet with 15 min left in boil
- Quickly cool wort to under 75 F
- Whirlpool for 30 min and siphon off the break material and hops
- Aerate for 30 min with aquarium pump and stainless steel diffusion stone
- Pitch yeast
- Ferment at 62 F until complete, mine took about a week