Burnin' Down The House Smoked Weizenbock NHC08

Category 22: Smoke-Flavored and Wood-Aged Beer

2008 AHA National Homebrew Competition Gold Medal

Sponsored by Alaskan Brewing Co
Gordon Strong, Beavercreek, OH, Other Smoked Beer, Saint Paul Homebrewers Club

2008 Ninkasi Award Winner

"Burnin' Down the House"

Smoked Weizenbock

Ingredients for 6 gallons (22.71 liters)

8.0       lb (3.63 kg) Durst wheat malt
6.0       lb (2.72 kg) Weyermann Rauchmalz
1.5       lb (0.68 kg) Weyermann caramel wheat malt
0.25    lb (113 g) Weyermann chocolate wheat malt
1.5       lb (0.68 kg) Dingeman aromatic malt
2.0       lb (0.9 kg) Weyermann dark wheat malt
1 .0      oz (28 g) Saaz whole hops, 4% alpha acid (60 min.)
White Labs WLP380 Hefeweizen IV ale yeast

Reverse osmosis water

1          tsp calcium chloride, in mash

Original Specific Gravity: 1.086

Final Specific Gravity: 1.022

Boiling Time: unknown

Primary Fermentation: 64° F (18°C)

Directions

Use a single decoction mash schedule. Mash in at 127° F (53°C) and hold for 10 minutes. Heat to 146°F (63°C) and hold for 40 minutes. Pull a thick decoction, heat to 162° F (72° C) and hold for 10 minutes, then boil for five minutes. Hold main mash at 158° F (70° C), hold for 10 minutes. Mash out at 168° F (76°C) for 10 min.

Judges' Comments

"Chewy! Quite bitter and dry in finish. Too big to drink much of."

"Interesting combo of weizen aroma and wood fire notes. Alcohol evident. A nice effort with good subtle smoke characteristics."

"Very complex with balance of smoke and malt. Spicy clove-like phenols come through."