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Christmas Weizenbock

260 calories 27.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Weizenbock
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 4.01 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Wednesday August 27th 2025
1.078
1.020
7.6%
16.7
22.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 lb Weyermann - Dark Wheat Malt3.2 lb Dark Wheat Malt 37 7 48.9%
1.10 lb Weyermann - Vienna Malt1.1 lb Vienna Malt 37 3.5 16.8%
13 oz Weyermann - Munich Type II (Dark)13 oz Munich Type II (Dark) 37 10 12.4%
13 oz Weyermann - Pilsner13 oz Pilsner 36 1.5 12.4%
3 oz Weyermann - Caramunich Type 33 oz Caramunich Type 3 34 57 2.9%
4 oz Dingemans - Special B4 oz Special B 33.1 125 3.8%
2 oz Weyermann - Melanoidin2 oz Melanoidin 34.5 27 1.9%
1 oz German - Carafa II1 oz Carafa II - (late mash tun addition) 32 425 1%
104.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.10 g Magnum4.1 g Magnum Hops Pellet 11.9 Boil 60 min 16.67 100%
4.10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.13 tsp Epsom Salt Water Agt Mash 1 hr.
0.25 tsp Gypsum Water Agt Mash 1 hr.
0.13 tsp Salt Water Agt Mash 1 hr.
0.25 tsp Baking Soda Water Agt Mash 1 hr.
0.40 each Sweet Orange Peel Flavor Boil 5 min.
0.13 tsp Ginger Spice Boil 5 min.
0.25 each Nutmeg Spice Boil 5 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.38 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.75 oz Vanilla beans - in 2oz Vodka Water Agt Secondary 10 days
0.75 oz Cinnamon stick Spice Secondary 10 days
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 3 44 104 50 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 158 °F 154 °F 60 min
Mash Out Temperature 154 °F 170 °F 15 min
1.02 gal Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.32 g | 21.3 qt) 5.08 20.3  
Mash volume with grains (equipment estimates 5.85 g | 23.4 qt) 5.6 22.4  
Grain absorption losses -0.82 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.26 g | 17 qt) 4.01 16  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 2 g | 8 qt) 2.5 10  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.5 g | 10 qt) 2 8  
Total: 5.08 20.3
Equipment Profile Used: System Default
"Christmas Weizenbock" Weizenbock beer recipe by James.king. BIAB, ABV 7.61%, IBU 16.67, SRM 22.94, Fermentables: (Dark Wheat Malt, Vienna Malt, Munich Type II (Dark), Pilsner, Caramunich Type 3, Special B, Melanoidin, Carafa II) Hops: (Magnum) Other: (Epsom Salt, Gypsum, Salt, Baking Soda, Sweet Orange Peel, Ginger, Nutmeg, Beer Nutrient, Calcium Chloride (anhydrous), Vanilla beans - in 2oz Vodka, Cinnamon stick)
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  • Public: Yup, Shared
  • Last Updated: 2025-11-16 21:41 UTC