Wartburg Weizenbock Label

Wartburg Weizenbock started out as an attempt at a Hefeweizen. However, to get a 10 gallon batch I needed to supplement my grain bill with extract, which is notorious for darkening a beer. And since I used enough grain and malt syrup to make a 15 gal. batch, I overshot the specific gravity for a Hefeweizen. So I just renamed it as a wheat bock!

The name for this beer comes from the Wartburg castle in Germany where Martin Luther was "kidknapped" by friends and hid out for safety after being condemned by the Holy Roman Emperor and the Pope in A.D. 1521.

While in the Wartberg, Luther translated the Bible into the German language, let his hair grow out from his monk's shave so he could pass for a knight, nick-named, Junker Georg ("Knight George," as pictured in my Sir George's Stout Label), and probably brewed some beer!

Check out my latest Recipe: Wartburg Weizenbock II

Wartberg Weizenbock

(My 1st try at a German Wheat Beer)

• 5 lbs. of 2-row pale malt
• 2 lbs. of unmalted wheat.
• 1 lb. of malted wheat.

• 6 lbs. of Amber malt syrup
• 6 lbs. of malted wheat syrup

• 3 oz. Hallertauer hops (4 % AAUs) boiled for 60 min.
• 1 oz. Tettnager hops boiled for 30 min.

BREWING SPECIFICATIONS:

• Wyeast Bavarian Wheat yeast cultured in 1/2 gal. jug a week before
• 3 days primary fermentation at 55 degrees
• 1 month fermentation at 40 degrees
• Original Gravity=1.062
• Terminal Gravity=1.016
• Bottled in 2 batches: 5 gals in Sept. 2003 (too early since S.G. was still 1.024!)
• 2nd Bottling: Oct. 2003 (perfect conditions after raising refridgerator temp to 55 degrees to finish out fermentation).