Buergermeister Weizenbock #23
Specifics
General Information
Method: Partial Mash
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
9.00 pounds LME - Wheat 75% of grist
9.00 pounds Total Extract Weight 75% of grist
Reference
Malts and Grains
Reference
Hops
Reference
Yeast
Wyeast Labs Weihenstephan Weizen #3068 — Liquid — 125 ml
Fermentation
Primary: 6 days @ 62° F
Secondary: 31 days @ 64° F
print recipe Output to Beer XML
Awards & Competitions
Entry Name: Buergermeister Weizenbock
Competition: The Milwaukee Monster Mash
Date: Mar 6, 2006
Style: Weizenbock
Place: 3rd (Bronze)