11. Eleven O'Clock Bock

Style = Weizenbock
Brew Date = March 16, 2008
Drink Date = April 19, 2008
Liquid Malt Extract = 7.0 lbs Wheat Malt Extract
Specialty Grain = 2.5 lbs German Wheat Malt
Specialty Grain = 1.0 lbs of German Crystal Malt (130 L)
Specialty Grain = 1.0 lbs of Light Munich Malt (6 L)
Bittering Hops = 2.0 oz German Spaltz [3.5% AA] hops (boil 60 min)
Flavoring Hops = 0.5 oz French Strisselspalt [2.5% AA] hops (boil 30 min)
Additional Sugars = 0.5 lb Brown Sugar (late addition)
Yeast = Wyeast #3068 (Weihenstephan Weizen)
Primary = 7 days at 68 F
Secondary = 21 days at 68 F
Secondary Additional = 3 days at 34 F to drop yeast out of supension
Keg Conditioning = Store at 38 F for 3 days under 20 psig