Neshaminy Creek Brewing Company: Neshaminator Wheat Bock clone
A traditional German wheat bock with a twist. Breaking from tradition, Neshaminy Creek adds orange blossom honey to add orange background notes.
Neshaminy Creek Neshaminator Wheat Bock clone
(5 gallons/19 L, all-grain)
OG = 1.078 FG = 1.017
IBU = 21 SRM = 22 ABV = 8.5%
Ingredients
5.5 lbs. (2.5 kg) 2-row pale malt
4 lbs. (1.8 kg) dark Munich malt (10 °L)
4 lbs. (1.8 kg) red wheat malt
1 lb. (0.45 kg) caramel Pils/dextrine malt
0.75 lb. (0.34 kg) crystal malt (60 °L)
0.5 lb. (0.23 kg) chocolate malt (350 °L)
0.25 lb. (0.12 kg) crystal malt (80 °L)
0.5 lb. (0.23 kg) orange blossom honey (60 min.)
5.6 AAU Hallertau hops (45 min.) (1.25 oz./35 g at 4.5% alpha acids)
3.4 AAU Tettnang hops (15 min.) (0.75 oz./21 g at 4.5% alpha acids)
White Labs WLP300 (Hefeweizen Ale) or Wyeast 3068 (Weihenstephan Weizen) yeast
1 cup (200 g) dextrose (if priming)
Step by Step
Mill the grains and mix with 4.8 gallons (18.1 L) of 168 °F (75 °C) strike water to reach a mash temperature of 156 °F (69 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear and lauter. Sparge the grains with 3.3 gallons (12.5 L) water, add honey and stir until dissolved, and top up as necessary to obtain 6 gallons (23L) of wort.
Boil for 75 minutes, adding hops according to the ingredient list. Chill the wort to 63 °F (17 °C), aerate, and pitch yeast.
Ferment at 63 °F (17 °C) for 3 days. Raise to 68 °F (20 °C) for seven more days, or until you reach terminal gravity. Then increase to 70 °F (21 °C) and hold for three days for the diacetyl rest before bottling or kegging. Carbonate to approximately 3 volumes. You may want to cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve clarity.
Extract with grains option:
Reduce the caramel Pils/dextrine malt in the all-grain recipe 8 oz. (0.23 kg) and replace the 2-row pale malt, dark Munich malt, and red wheat malt with 2 lbs. (0.91 kg) extra light dried malt extract, 3.3 lbs. (1.5 kg) Munich liquid malt extract, and 3.3 lbs. (1.5 kg) wheat liquid malt extract. Bring 5.3 gallons (20.1 L) of water to approximately 162 °F (72 °C) and steep grains for 15 minutes. Remove the grain bags and let drain fully. Add liquid malt extract and honey off-heat and stir until completely dissolved. Top up as necessary to obtain 6 gallons (23 L) of wort. Follow the remaining portion of the all-grain recipe.
