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Home » Recipes » 2003 LACF - Second Runnerup - Carl Townsend's Weizenbock
2003 LACF - Second Runnerup - Carl Townsend's Weizenbock
Style:    17.5 Weizenbock
Brewed by:    Carl Townsend
Batch Size:    9.3 Gallons
Boil Time:    60 Minutes
Est. OG:    1.067
Est. Color:    23.0 SRM
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Malt German 3.0 lbs -
Wheat Malt German 11.5 lbs -
Dark Munich Malt 5.0 lbs -
Light Munich Malt 5.0 lbs -
18L Crystal Malt German 0.75 lbs -
50L Crystal Malt German 0.75 lbs -
Name Form Alpha Oz Time
Spalt Pellet 8.0% 1.25 60
Tettnang Pellet 4.1% 1.50 30
Man. Code Name Type Amount (Starter)
White Labs WLP300 Hefeweizen Ale Starter made with 1.020
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 104 F - minutes Infusion 18Qts (115F)
Step Up 122 F - minutes Infusion 10Qts (164F)
Step Up 156 F - minutes Decoction 15Qts
Mash Out 170 F - minutes Decoct 11Qts
Carl Townsend grabbed the second runner-up at this years Los Angeles County Fair with this classic Weizenbock.

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.