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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 -
Hops
Name Form Alpha Oz Time
Spalt Pellet 8.0% 1.25 60
Tettnang Pellet 4.1% 1.50 30
Yeast
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
Extras
Notes
Carl Townsend grabbed the second runner-up at this years Los Angeles County Fair with this classic Weizenbock.
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Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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