Welton's Wild Cow Wiezenbock - Take Two!

Waay back in January of 2008, Satan and I attempted a wiezenbock. Somehow we fouled things up and wound up with a dunkelwiezen. It wasn't bad beer. We entered in the the 2008 Nationals and advanced to the second round. I have finally worked up the nerve to try it again.

Welton's Wild Cow Wiezenbock
11# red malt
6# Pilsner malt
3# Munich Malt
.5# Special B
.5# Crystal 40
4 oz Pale Chocolate
2 oz Hallertauer 3.9%/60
Wyeast 3068
Mash at 152° for 60 minutes.

According to the Brewing Association's Beer & Food Matching Chart, wiezenbock pairs well with roast pork, beef, smoked ham or game dishes; aged Provalone or Spanish Manchego cheese; pine nut torte with dried fruit, and banana souflée. And in The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food, Garrett Oliver said it also goes well with duck and venison. And Randy Mosher's Tasting Beer: An Insider's Guide to the World's Greatest Drink adds big desserts to the mix.

I wonder if it would go with Banana Pudding?

About the name. My dad's uncle was Welton Holt. He was a rancher in Coleman County, and my dad helped him work cows. One time, they were branding calves on the Colorado River, when a young calf kicked Uncle Welton three times on the shin. Dad said is hit like a machine gun: bam bam bam. Uncle Welton kicked the cow back three times and said, "How do you like that, you son of a bitch?"

Anyway, I was shooting for 1.075 and got 1.068. Just when I think I have this stuff all figured out. . .