Weizenbock Party

by Mike Dixon
3rd Place TRUB XIII (2001)

7 lb. Belgian Pale Malt
7 lb. Wheat malt
1.25 lb. Belgian CaraMunich

95F
131F 15 min
149F 40 min
161F 30 min
170F 10 min

1 Teaspoon Gypsum in Sparge

90 minute Boil

1 oz. Hallertauer (4.25% AA, 60 min.)

Wyeast 3333 German Wheat

Ferment at 68 F

OG 1.083 FG 1.018

5 drops Sinamar per bottle for color, otherwise color is too light.