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10C1. Weizenbock

283 calories 28.1 g 12 oz
Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 85% (brew house)
Source: WAWooldridge
Calories: 283 calories (Per 12oz)
Carbs: 28.1 g (Per 12oz)
Created Wednesday August 23rd 2017
Amount Fermentable Cost PPG °L Bill %
9 lb German - Dark Wheat9 lb Dark Wheat 39 6.5 63.2%
5 lb German - Pilsner5 lb Pilsner 38 1.6 35.1%
4 oz German - Chocolate Wheat4 oz Chocolate Wheat 31 413 1.8%
14.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Hersbrucker1.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.03 83.3%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.14 16.7%
1.50 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
8.02 gal Strike Water @ 159 F Temperature 148 °F --
Single Infusion Infusion 159 °F 90 min
Mash Out Temperature 170 °F 15 min
1.88 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
13 g Chalk Water Agt Mash 1 hr.
2.75 g Epsom Salt Water Agt Mash 1 hr.
66.35 ml Phosphoric acid Water Agt Mash 1 hr.
3.03 g Phosphoric acid Water Agt Sparge 1 hr.
White Labs - Hefeweizen Ale Yeast WLP300
1 Each
Attenuation (avg):
Optimum Temp:
68 - 72 °F
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 532 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 3 Volumes
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Ferulic Acid Rest (113F 10min)
Pilsner malt protein rest (122-131F 15 min)

Pitch at 54◦F and warm up to 64◦F to impart clove and banana flavors. Warmer than that and bubblegum flavors begin to dominate.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.

Medium-high to high malty-rich character with a significant bready-grainy wheat component. Paler versions will have a bready-toasty malty richness, while darker versions will have a deeper, richer malt presence with significant Maillard products. The malt component is similar to a helles bock for pale versions (grainy-sweet-rich, lightly toasted) or a dunkles bock for dark versions (bready-malty-rich, highly toasted, optional caramel). The yeast contributes a typical weizen character of banana and spice (clove, vanilla), which can be medium-low to medium-high. Darker versions can have some dark fruit aroma (plums, prunes, grapes, raisins), particularly as they age. A low to moderate alcohol aroma is acceptable, but shouldn’t be hot or solventy. No hop aroma. The malt, yeast, and alcohol intertwine to produce a complex, inviting, prominent bouquet.

Pale and dark versions exist, with pale versions being light gold to light amber, and dark versions being dark amber to dark ruby-brown in color. A very thick, moussy, long-lasting white to off-white (pale versions) or light tan (dark versions) head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to the cloudiness.

Like the aroma, a medium-high to high malty-rich flavor together with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted malt flavors with significant Maillard products, optional caramel. Low to moderate banana and spice (clove, vanilla) yeast character. Darker versions can have some dark fruit flavor (plums, prunes, grapes, raisins), particularly as they age. A light chocolate character (but not roast) is optional in darker versions. No hop flavor. A low hop bitterness can give a slightly sweet palate impression, but the beer typically finishes dry (sometimes enhanced by a light alcohol character). The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age.

Medium-full to full body. A fluffy or creamy texture is typical, as is the mild warming sensation of substantial alcohol content. Moderate to high carbonation.

A Weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark is more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.

Aventinus, the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Schneider Weisse Brauhaus in Munich.

Characteristic Ingredients:
A high percentage of malted wheat is used (by German brewing tradition must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts in darker versions, and more Pils malt in paler versions. Some color malts may be used sparingly. A traditional decoction mash can give the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Hop choice is essentially irrelevant, but German varieties are most traditional.

Style Comparison:
Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the bock to doppelbock range.

Entry Instructions:
The entrant will specify whether the entry is a pale or a dark version.

Vital Statistics:
OG: 1.064 – 1.090
FG: 1.015 – 1.022
ABV: 6.5 – 9.0%
IBUs: 15 – 30
SRM: 6 – 25

Commercial Examples:
Dark –Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus; Pale –Plank Bavarian Heller Weizenbock, Weihenstephaner Vitus

high-strength, amber-color, pale-color, top-fermented, central-Europe, traditional-style, wheat-beer-family, malty

Last Updated and Sharing
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  • Last Updated: 2019-10-29 20:27 UTC
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