Name: Bar Gernikas Aventinus - Weizenbock Recipe
Cook time: 3 h
Total time: 3 h
Yield: 25 servings
Cuisine: German
Ingredients: 5 cups Pale Malt; 2 cups Wheat Malt; 0.5 cups Caramel Malt; 1 oz Hallertauer Hops; 0.5 oz Bavarian Hops; 1 tsp Yeast (Weizen); 6 liters Water; 0.5 cups Priming Sugar

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

8.2% - Weisses Brauhaus G. Schneider & Sohn Gmbh - Germany

In a large pot, heat 6 liters of water to approximately 70°C (158°F). Add the pale malt, wheat malt, and caramel malt. Stir well and maintain the temperature at 65°C (149°F) for 60 minutes.

Mashing

After mashing, sparge the grains with hot water (around 75°C or 167°F) until you collect around 5 liters of wort.

Sparging

Bring the wort to a boil and add the Hallertauer hops. Boil for 60 minutes and then add the Bavarian hops for the last 15 minutes of the boil.

Boiling

Cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Cooling

Transfer the cooled wort into a sanitized fermenter and pitch the yeast. Seal with an airlock and let it ferment for 1-2 weeks at around 18-22°C (64-72°F).

Fermentation

Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the fermenter. Bottling the beer into sanitized bottles and cap them.

Bottling

Allow the bottled beer to condition for 2-3 weeks at room temperature before chilling and serving.

Conditioning

Pale Malt

Wheat Malt

Caramel Malt

Hallertauer Hops

Bavarian Hops

Yeast (Weizen)

Water

Priming Sugar

Aventinus - Weizenbock

Make Aventinus - Weizenbock Recipe in just 3h . 8.2% - Weisses Brauhaus G. Schneider & Sohn Gmbh - Germany

Aventinus - Weizenbock

Descriptors

Tasting Notes

Food Pairings

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