German Wheat Beer - Weizenbock

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.

Flavor Profile: Similar to 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 mal

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. Som

BJCP Style Guide

Top 10 Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
JUNIPER WHEAT BEER	30 L	6.72%	34.41	1.058	1.007		All Grain	9421
Vitus Clone	21 L	7.16%	19.94	1.073	1.018		All Grain	7303
10C.Weizenbock	21 L	8.01%	22.74	1.081	1.020		All Grain	6135
Weizenbock	25 L	6.54%	13.97	1.066	1.016		BIAB	6049
Bismarck Weizenbock Braumeister 20L	21 L	7.98%	21.62	1.078	1.017		BIAB	5153
SCHNEIDER WEISSE TAP 5 CLONE	25 L	8.22%	42.12	1.083	1.021		All Grain	5078
Hempnotic Weizenbock	5 gal	7.53%	21.2	1.076	1.019		All Grain	4527
Apricot Honey Hefeweizen	5 gal	11.26%	15.29	1.103	1.026		Partial Mash	3485
Weizenbock	14 L	7.91%	19.05	1.075	1.015		Partial Mash	3418
#61 Smoked Weizenbock	40 L	7.87%	27.93	1.068	1.008		All Grain	3265

Newest Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
tasty wheat	5.5 gal	7.78%	24.52	1.072	1.013		All Grain	43
Bingham's Vitus Clone v2	5 gal	8.1%	20.38	1.081	1.019		All Grain	60
Galvin's Hefeweizen	5.5 gal	5.43%	19.16	1.053	1.011		BIAB	76
Weizenbock	21 L	4.89%	0	1.050	1.012		BIAB	46
Weizenbock	21 L	7.2%	15.44	1.073	1.018		All Grain	100
Weizenboc	5.5 gal	8.63%	62.29	1.085	1.020		All Grain	125
Weizen	20.8 L	2.15%	0	1.022	1.005		Partial Mash	134
Weizenbock Reto Tritordeum	25 L	8.3968%	0	1.085	1.021		All Grain	143
Spiced Winter Lager	5.5 gal	5.85%	26.84	1.061	1.016		BIAB	275
Midnight Wheat	2.75 gal	7.43%	21.13	1.070	1.013		BIAB	153

Fermentables Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	146	German	Grain	base malt	2°L	37	48%	8% - 100%
German - Pilsner	91	German	Grain	base malt	1.6°L	38	32%	8% - 88%
Special B	81		Grain	crystal malt	115°L	34	3%	0% - 11%
Munich - Light 10L	78		Grain	specialty malt	10°L	33	19%	4% - 67%
German - Vienna	71	German	Grain	base malt	4°L	37	24%	1% - 69%
German - Melanoidin	66	German	Grain	roasted malt	25°L	37	4%	0% - 17%
Munich Dark 20L	63		Grain	specialty malt	20°L	34	20%	3% - 52%
German - Dark Wheat	53	German	Grain	base malt	6.5°L	39	38%	5% - 100%
American - White Wheat	48	American	Grain	base malt	2.8°L	40	40%	5% - 84%
Rice Hulls	46		Adjunct	other	0°L	0	4%	0% - 13%

Hops Used In Weizenbock Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	87	3.75	62%	0% - 100%
Tettnanger	70	4.5	49%	0% - 100%
Hallertau Hersbrucker	49	4	54%	13% - 100%
Magnum	45	15	65%	5% - 100%
Saaz	38	3.5	51%	8% - 100%
Perle	37	8.2	58%	9% - 100%
Domestic Hallertau	28	3.9	68%	8% - 100%
Hallertau Tradition (Germany)	22	5	59%	22% - 100%
Cascade	14	7	44%	10% - 100%
Mandarina Bavaria	13	8.5	27%	3% - 100%

Steeping Grains Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	3		Grain	crystal malt	115°L	34	50%	29% - 80%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	58%	15% - 100%
Munich - Light 10L	2		Grain	specialty malt	10°L	33	63%	26% - 100%
Munich Dark 20L	2		Grain	specialty malt	20°L	34	52%	4% - 100%
German - CaraMunich I	2	German	Grain	crystal malt	39°L	34	71%	70% - 71%
Weyermann - CaraWheat	2	DE	Grain	crystal malt	45°L	31	98%	96% - 100%

Yeasts Used In Weizenbock Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Weihenstephan Weizen 3068	80	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	71	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	61	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Mangrove Jack - Bavarian Wheat Yeast M20	36	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	26	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
White Labs - Hefeweizen IV Ale Yeast WLP380	23	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	22	Lallemand	Ales	High	Low	78%	64°F	72°F
Wyeast - Bavarian Wheat 3056	14	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F
Danstar - Munich Classic Wheat Beer Yeast	14	Danstar	Wheat	.09	Low	75%	63°F	72°F
Fermentis - Safale - American Ale Yeast US-05	12	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F

Other Ingredients Used In Weizenbock Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	50	Water Agt	Mash	16%	0% - 100%
Calcium Chloride (dihydrate)	30	Water Agt	Mash	8%	0% - 50%
Epsom Salt	26	Water Agt	Mash	8%	0% - 50%
Lactic acid	25	Water Agt	Mash	73%	0% - 100%
Irish Moss	24	Fining	Boil	73%	0% - 100%
Calcium Chloride (anhydrous)	20	Water Agt	Mash	17%	0% - 100%
Whirlfloc	17	Water Agt	Mash	55%	1% - 100%
Phosphoric acid	12	Water Agt	Mash	61%	0% - 100%
Baking Soda	12	Water Agt	Mash	13%	0% - 68%
Wyeast - Beer Nutrient	10	Other	Boil	49%	0% - 100%

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