Weizen Trippelbock
Inspired by The Livery’s Trippel Weizenbock. Steve Berthel told us that, “Most lagers do not use black patent, chocolate, or roast barley in the recipes. I favor a two-hour boil with dark crystal malts to achieve the raisiny, toffee flavors.” The second attempt to dial in this recipe is used a 5-gallon (19-L) malt whisky barrel from Balcones Distillery in Texas.
Weizen Trippelbock, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.108 FG = 1.026
IBU = 35 SRM = 24 ABV = 10.8%
Ingredients
7.5 lbs. (3.4 kg) German wheat malt
5 lbs. (2.3 kg) German dark Munich malt
5 lb. 2 oz. (2.3 kg) German Pilsner malt
4 lbs. (1.8 kg) German Vienna malt
1.25 lbs. (0.57 kg) Simpsons extra dark crystal malt (160 °L)
8 AAU Perle hops (75 min.) (1.1 oz./32 g of 7% alpha acids)
4 AAU Perle hops (20 min.) (0.57 oz./16 g of 7% alpha acids)
3 AAU Tettnang hops (10 min.) (0.86 oz./24 g of 3.5% alpha acids)
White Labs WLP833 (German Bock) or Wyeast 2487 (Hella Bock) yeast
2/3 cup (150 g) dextrose (if priming)
Step By Step
Mash grain at 154 °F (68 °C) for 60 minutes. Boil wort for 120 minutes, adding hops as indicated. Chill to 46 °F (8 °C). Oxygenate with pure oxygen for 90 seconds. Pitch a large starter of the yeast, or multiple vials to reach at least 600 billion cells. Ferment for 10 days keeping the temperature of the wort at 52 °F (11 °C). As fermentation slows, raise the temperature for a diacetyl rest to 66 °F (19 °C). When the final gravity is reached, and there is no perception of diacetyl, chill the wort to 32 °F (0 °C) for at least two months of lagering. If you want to barrel age the beer, do so before lagering. Carbonate to 2.2 volumes of CO2.
Weizen Trippelbock, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.108 FG = 1.026
IBU = 35 SRM = 24 ABV = 10.8%
Ingredients
5.25 lbs. (2.4 kg) German wheat dried malt extract
5 lbs. (2.3 kg) Munich liquid malt extract (late addition)
4 lbs. (1.8 kg) German Vienna malt
1.25 lbs. (0.57 kg) Simpsons extra dark crystal malt (160 °L)
8 AAU Perle hops (75 min.) (1.1 oz./32 g of 7% alpha acids)
4 AAU Perle hops (20 min.) (0.57 oz./16 g of 7% alpha acids)
3 AAU Tettnang hops (10 min.) (0.86 oz./24 g of 3.5% alpha acids)
White Labs WLP833 (German Bock) or Wyeast 2487 (Hella Bock) yeast
2/3 cup (150 g) dextrose (if priming)
Step By Step
Mash Vienna malt at 154 °F (68 °C) for 60 minutes. Steep dark crystal malt in a separate pot for same time and temperature. Colect about 2.25 gallons (8.5 L) of wort from partial mash and combine with “grain tea” from crystal malt. Add dried malt extract and water to make at least 3.5 gallons (13 L). Boil wort for 120 minutes, adding hops as indicated. Keep some boiling water handy to keep boil topped up to at least 3.0 gallons (11 L). Stir in liquid malt extract in final 15 minutes of boil. Chill to 46 °F (8 °C) and transfer to fermenter. Top up to 5 gallons (19 L) with cold water and oxygenate with pure oxygen for 90 seconds. Pitch yeast, ferment and condition beer following the instructions in the all-grain recipe.
Tips for Success: Your biggest key to success is pitching enough yeast. The all-grain recipes give an optimal yeast starter size for a yeast starter that is heavily aerated. (Consider brewing 5 gallons (19 L) of helles or other light lager as a yeast starter for the Weizen Trippelbock.) See the pitching rate calculator at www.mrmalty.com for other options to raise the appropriate amount of healthy cells. Without an adequate pitch, these beers will not ferment properly.
