DRUNKEN DRAGON
BREWING COMPANY
Pepperpot Weizenwine
STYLE: Specialty, Experimental, Historical
ABV: 12.71 %
OG: 1.123
FG: 1.028
IBU: 30.7
All ABV and OGs approximate


Recipe for 4 gallons US

Malts:

Malt

Amount

Units

Belgian Pale Ale

14

lb

Demerara / turbinado

2

lb

Rice Hulls

2

lb

Rye Malt

3

lb

Wheat Malt

6

lb

Hops:

Hop

Form

Amount

Units

Add

Minutes

E. Kent Goldngs

Pellet

2

oz

Boil

60

E. Kent Goldngs

Pellet

.5

oz

Boil

15

E. Kent Goldngs

Pellet

.5

oz

Boil

0

Yeast:

Wyeast 1214 Abbey Ale

Miscellaneous Ingredients:

Ingredient

Amount

Units

Comments

Mash:

Step Type

Temp

Method

Time (min)

Directions



Notes:


This experimental beer is a weizen wine fermented with Belgian yeast. Adding to the complexity is peppery EKG hops, peppery rye malt and a touch of black pepper.

Water choice: Zephyrhills

Mashing is done "doble doble bere" style of ancient time.

1) Half the mash is placed in the cooler.

2) We aim for a 150 mash temperature.

3) The mash is performed with 3.75 gallons of water. Strike temperature is 161F.

4) Drain. Sparge mash with 1.1 gallons of water @ 170F. This should give you 3.75 gallons again.

5) Replace grains in mash with the other half.

6) Heat this wort up to 161F.

7) Mash the 2nd half using the 161F wort.

8) Sparge with 2.375 gallons of water @ 170F.

The mash efficiency of this style is uncertain, we want at least a 1.100 wort level at the end. The sugar in the secondary will contribute 21.5 points.

Sugar is demerara (raw sugar). This is picked up from The Baker's Catalog.

The sugar is added as primary fermentation finishes out, a pound each, for a total of three primary fermentations.

Ferment cool @ 62F.

Spices: Add 1 teaspoon black pepper at flameout.

Brew History:

Date

History

10/22/2006


OG: 1.113 FG: 1.032
(OG before sugar: 1.092)
ABV: 10.63%

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(C) 2006 Chad Gould