SPICED WEIZENBOCK: 2021 HOLIDAY ALE PROJECT | Brewing with SPICES and TINCTURES | Weihnachtsbier
Channel: TheApartmentBrewer
Date: 2021-12-20

This was a truly special project, and is probably the best holiday ale I've ever made. I hope you have wonderful holiday season and enjoy the video!
-------------------------------------------------------
CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11
-------------------------------------------------------
MERCH STORE: https://theapartmentbrewer.creator-spring.com
-------------------------------------------------------
SUPPORT ME ON PATREON: https://www.patreon.com/theapartmentbrewer
-------------------------------------------------------
FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartmentbrewer
-------------------------------------------------------
NORTHERN BREWER: https://www.northernbrewer.com/?utm_source=community&utm_medium=TheApartmentBrewer&utm_campaign=youtube_support
-------------------------------------------------------
MOREBEER: http://www.morebeer.com/index?a_aid=apartmentbrewer
 
-------------------------------------------------------
MY CAMERA: https://amzn.to/3fxboAQ
MY MICROPHONE: https://amzn.to/3tAGXlq
-------------------------------------------------------
Recipe on Brewfather: https://share.brewfather.app/F79hXvce0n5vXw

Recipe for 5 gallons, your efficiency may vary:

"Santa's Revenge"

8.0% ABV          17 IBU

8 lb Weyermann Dark Wheat Malt (49.2%)
3 lb Weyermann Vienna Malt (18.5%)
2 lb Weyermann Dark Munich Malt (12.3%)
2 lb Weyermann Pilsner Malt (12.3%)
0.5 lb Weyermann Caramunich I (3.1%)
0.5 lb Dingemans Special B (3.1%)
0.5 lb Melanoidin Malt (1.5%)

Single Infusion Mash at 154 F (68 C) for 60 min

Water (ppm): Ca: 51, Mg: 3, Na: 44, SO4: 50, Cl: 104, HCO3: 47
Add 2g Gypsum, 1g Epsom, 2g NaCl, 4g CaCl, and 2g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.

90 minute boil
60 min - Add 0.5 oz (14g) Magnum (13.1% AA)
5 min - Add 1/4 tsp ground ginger, 1/2 a whole nutmeg (ground), and 1 whole orange peel

OG: 1.078

Yeast: Wyeast 3068 Weihenstephan Weizen

Ferment at 62-68 F (18-20 C) for 12-14 days. Dose to taste with a tincture made from vodka, 2 vanilla beans and two cinnamon sticks after primary fermentation

FG: 1.018
-------------------------------------------------------
0:00 Intro and Welcome
0:40 Style Description and Approach
4:36 Recipe
11:43 Mash
13:12 Boil and Yeast Pitch
15:02 Fermentation Plan
19:56 Fermentation Follow-Up
21:30 Pour and Tasting Notes
29:39 Potential Improvements
-------------------------------------------------------
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
-------------------------------------------------------
Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp
#weizenbock #spiced #christmas #german #beer #holiday #ale #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain #weizen #bavarian #schneider #weisse