Rock Chalk Weizenbock

Rock Chalk Weizenbock is our first attempt to make an all-grain brew and will be entered into the St. Arnold's Big Batch Bash as our second weizenbock entry. This beer celebrates the incredible, some would even say unbelievable run of the Kansas Jayhawks on the way to capturing the 2008 NCAA Men's Basketball championship. Our good friend and Assistant Brewmaster, David "OH" T.V. was unable to attend this brewing session as he was faithfully cheering for a Jayhawk victory in San Antonio.


12. Rock Chalk Weizenbock
Style = Weizenbock
Method = All-Grain Single Infusion
Brew Date = April 5, 2008
Drink Date = May 8, 2008
Liquid Malt Extract = 2.5 lbs of Munich Malt Extract
Specialty Grain = 6.25 lbs German Wheat Malt (2 L)
Specialty Grain = 2.375 lbs of Domestic Wheat Malt (3 L)
Specialty Grain = 1.5 lbs of Dark Munich Malt (33 L)
Specialty Grain = 1.0 lbs Domestic 2-Row Malt (2 L)
Specialty Grain = 1.0 lbs of German Pils Malt (1 L)
Specialty Grain = 0.75 lbs of German Crystal Malt (130 L)
Specialty Grain = 0.5 Cara Wheat Malt (53 L)
Specialty Grain = 0.5 Rice Hulls
Specialty Grain = 0.25 lbs of Domestic Cyrstal Malt (40 L)
Bittering Hops = 1.0 oz Czech Saaz [3.6% AA] hops (boil 60 min)
Flavoring Hops = 1.0 oz French Strisselspalt [2.5% AA] hops (boil 30 min)
Additional Ingrediants = 0.75 oz Macallan 15yr Single Malt Scotch added to Secondary Fermenter, infused with 10 whole cloves.
Yeast = Wyeast #3068 (Weihenstephan Weizen)
Primary = 5 days at 68 F
Secondary = 24 days at 68 F
Keg Conditioning = Store at 38 F for 4 days under 10 psig

O.G = 1060 I.G.= 1018 F.G = 1016 ABV = 5.9