Bitezen Bock NHC07
Category 15: German Wheat and Rye Beer
Gold Medal
Sponsored by Widmer Brothers Brewing Co
Rodney Kibzey, Liz Lerch, Lombard, IL, Weizenbock, Urban Knaves of Grain
"Bitezen Bock"
Weizenbock
Ingredients for 5 U.S. gallons (19 L)
7.25 lb (3.29 kg) wheat malt
5.25 lb (2.38 kg) pale malt
0.34 lb (172 g) chocolate malt
0.25 lb (113 g) pale ale malt
0.9 oz (26 g) Tettnanger pellet hops, 4% alpha acid, (60 min.)
0.25 oz (7 g) Tettnanger pellet hops, 4% alpha acid, (steep)
White Labs WLP300 Hefeweizen ale yeast
Forced CO2 to carbonate
Original Specific Gravity: unknown
Final Specific Gravity: unknown
Boiling Time: 90 minutes
Primary Fermentation: 10 days at 68° F (20° C) in glass
Secondary Fermentation: 30 days at 68° F (20° C) in glass
Directions
Mash grains at 154° F (68° C) for 60 minutes.
Judges' Comments
"Nice big malty aromatics-plums and prunes. Deep, balanced malt flavor, dry finish. Warm and creamy."
"Bright clarity, beautiful presentation. Very complex. Warmth evident. Very nice."
"Rich malty caramel first. Subtle wheat supporting. Phenolics hide in the background."