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LaidBock Weizenbock

296 calories
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 75% (brew house)
Source: Paul Ornelas
Calories: 296 calories (Per 12oz)
Share: <EMBED>
Amount Fermentable PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 41.2%
7 lb German - Wheat Malt7 lb Wheat Malt 37 2 41.2%
0.5 lb United Kingdom - Crystal 15L0.5 lb Crystal 15L 34 15 2.9%
0.5 lb German - Carapils0.5 lb Carapils 35 1.3 2.9%
0.5 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2.9%
1.5 lb Honey 1.5 lb Honey 42 2 8.8%
17 lb Total      
Amount Variety Type AA Use Time IBU
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 3 Boil 60 min 18.04
Mash Guidelines
Amount Description Type Temp Time
20 qtMash InInfusion95 °F--
20 qtProtein RestInfusion122 °F15 min
9 qtSaccharifaction RestDecoction158 °F15 min
9 qt1st DecoctionDecoction212 °F20 min
20 qtRecombine Decoction 10-15 minInfusion149 °F15 min
9 qtSaccharifaction RestDecoction158 °F15 min
9 qt2nd DecoctionDecoction212 °F20 min
20 qtRecombine Decoction 10-30 minInfusion158 °F30 min
20 qtMash Out 5-10 minInfusion168 °F10 min
28 qtSparge and collect 6.5-7.5 galFly Sparge172 °F45 min
Other Ingredients
Amount Name Type Use Time
2 oz Chamomile Herb Boil 1 hr.
2 tsp Irish Moss Fining Boil 15 min.
Attenuation (avg):
Optimum Temp:
68 - 72 °F
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 222 B cells required
Yeast Pitch Rate and Starter Calculator
Method: Corn Sugar       Amount: 3/4 Cup      
Here’s an easy double decoction Weizenbock that’s HEAVY on the Laidback SoCal attitude. Features a Honey and Chamomile presence with a rich color that says you just tasted some SoCal attitude. The recipe was pulled from a few ingredient designs on the web and the construct was taken directly from Stephen Snyder’s “The Brew-Master’s Bible” where he promotes and explains the purpose and how-to for Decoction Mashing.
The wheat, honey, and chamomile was the focus for flavor and aroma which turned out to be easy on the pallet, but the attitude is all about the 8.6% ABV which keeps in line with the SoCal +ABV standards. The 2 oz. of Chamomile can be inserted a few different ways according to research on the web, I chose to use a hop sack at the 60 min. boil point. Expect a long maturation, I’m now into it for 3 months and will give it another 3 months, but the tasters are keeping me anxious.
Fermentation was vigorous, I used a primary carboy cap with a 3/8 hose to a water bottle bucket. Primary Fermentation: 5-7 days @ 55°-68° F, Secondary Fermentation: 1-4 weeks @ 40°-45° F.
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View Count: 1711
Brew Count: 0
Last Updated: 2013-03-02 05:24 UTC
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