As integral as building the physical space for our brewery is right now, so is keeping our sanity through constantly brewing to update my Brewing Catalog (Cookbook). While I have more or less decided what beers we’re launching with, we’re looking to keep 10+ taps constantly rotating which means we can jump across international styles and offer everything from the standard IPA, Stout, and Amber to more exotic styles like a Lithuanian Porter, or a Pumpkin Peach Ale, or in todays pilot brew: A Bavarian Weizenbock.
The German Beer Institute describes a Weizenbock as similar to a standard Bock (See our launch Doppelbock: Chewbocka the Masticator) except with far more wheat and fermented as an ale instead of lagered. It is practically a stronger version of a more commonly found Hefeweizen, similarly made with at least 50% wheat. The remainder of the malt bill is filled with Pilsen, Munich, and various crystal malts for additional sweetness and mouthfeel. The goal for the flavor of this beer is to have a slight spice bite with a clove like flavor mixed with rich dark fruits and perhaps a slight banana aroma, but that we’ll wait a few weeks to truly see.
We’re currently piloting on a 1.5 BBL (≈50 Gallon) System, which is a lot of beer for test purposes, but there are a lot of thirsty mouths out there begging for samples as we progress and we are more than happy to oblige.
The brewday went as planned, hitting our expected gravity of 1.075 after a hot mash and a full hour boil. We lightly hopped with Hallertauer, a US variant of a German noble hop known for its spicy characteristics but mild bitterness added.
The yet to be named Weizenbock will sit in the Fermenter at 68°F for 2 weeks on top of the pitched yeast after which point we will naturally filter out the excess yeast to brighten the beer followed by carbonation, and then maybe a bit of celebratory tasting as we brew our next pilot batch.