Lil' RAD Riding Hood #1

Big Bad Wolf Clone  
by Pagosa Brewing Co.

2/9/14

1st Attempt 

Notes:

Big Bad Wolf™ is based on the world-class weizenbock bier, Aventinus, from Schneider & Sohn in Germany. Big Bad Wolf™ has a complex malt aromas with dark, rich fruit flavors of plums, prunes, and raisins.  Over 7.5% alcohol by volume. LOVE THIS BEER. (Aventinus too!)

ACTUAL RECIPE:

• Wyeast 3333 activated 60hrs in advance (left in bedroom b/c its warmest room)

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• 3.5gal water
• Steep grain at 152 degrees (don't exceed 170!)
• .3lbs chocolate malt
• .3lbs cara aroma 

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• Remove grain
• Add 6lbs Munich malt syrup
• Bring to boil
• add 1 oz german perle hops
• boil for 60 min
• add 1 oz german hersbrucker hops - 45 min into boil
• add 6lbs wheat malt extract syrup - 45 min into boil 

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• Chill to ~100 degrees
• transfer to fermenter, add activated wyeast 3333
• add water to 5 gallon

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SPECIFIC GRAVITY: 1.120

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Ferment 3 weeks @ ~66 degrees/ 20% room humidity (in office closet)

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• Prime 5 oz. corn sugar in 16oz water (MAKE SURE ITS ALL DISSOLVED!!! - some was still left in the pan this time)
• Bottled 3/2/14
• SPECIFIC GRAVITY: 1.020
• 13% ABV

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week1 - too malty! not carbonated enough.

week2 - better carbonation, holy bitterness <blahg>

week3 - starting to mellow out! not great, but better.

week4 - bitter...

week5 - malty...
week6 - bitter...
week7 - BEST YET! puttin a 6 pk in the fridge!!!
week8 - bitter... Coincidence or is this a trend?

week9 - maltiness has faded considerably (similar to wk7)
week10 - stabilizing.
week11 - same
week12 - same

Week13 - same

Week14 - same. Put remaining bottles in fridge.

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Next Time:

• follow Aventinus recipe straight up instead of doing a kit/ingredient combination!

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Wizenbock Kit

Aventinus Clone Recipe:

5 gallons, all-grain

Ingredients:

7.25 lbs. wheat malt

6 lbs. Munich two-row

0.3 lb. chocolate malt

1.25 oz. Hallertauer hops (3.7% alpha acid): 1 oz. for 90 min., 0.25 oz. at end of boil

Wyeast 2206 (Bavarian lager) or 3333 (German wheat)

2/3 cup corn sugar for priming

Step by Step:

Mash grains in 4.25 gal. water in a single infusion at 152° F for 60 min. Sparge with 170° F water to collect 5.5 gal.

Total boil is 90 min. At start of boil, add 1 oz. Hallertauer hops. At end of boil add 0.25 oz. Hallertauer hops. Chill to 45° F and pitch yeast in a starter.

Ferment at 45° F for three days. Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more days). Age at 40° F until clear (seven to 14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days).

*Note: To employ a step mash, the real Aventius employs a rest at 128° F and is stepped up to 152° F with hot water.