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	9230
Vitus Clone	21 L	7.16%	19.94	1.073	1.018		All Grain	7010
10C.Weizenbock	21 L	8.01%	22.74	1.081	1.020		All Grain	6028
Weizenbock	25 L	6.54%	13.97	1.066	1.016		BIAB	5929
Bismarck Weizenbock Braumeister 20L	21 L	7.98%	21.62	1.078	1.017		BIAB	4974
SCHNEIDER WEISSE TAP 5 CLONE	25 L	8.22%	42.12	1.083	1.021		All Grain	4679
Hempnotic Weizenbock	5 gal	7.53%	21.2	1.076	1.019		All Grain	4367
Apricot Honey Hefeweizen	5 gal	11.26%	15.29	1.103	1.026		Partial Mash	3373
Weizenbock	14 L	7.91%	19.05	1.075	1.015		Partial Mash	3321
#61 Smoked Weizenbock	40 L	7.87%	27.93	1.068	1.008		All Grain	3174

Newest Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Weizen	20.8 L	2.15%	0	1.022	1.005		Partial Mash	44
Weizenbock Reto Tritordeum	25 L	8.3968%	0	1.085	1.021		All Grain	50
Spiced Winter Lager	5.5 gal	5.85%	26.84	1.061	1.016		BIAB	149
Midnight Wheat	2.75 gal	7.43%	21.13	1.070	1.013		BIAB	72
SiouxWeizeBock	10.5 gal	8.06%	22.48	1.080	1.018		All Grain	58
Weizenbock	5.25 gal	7.03%	19	1.069	1.016		All Grain	101
Christmas Weizenbock	2 gal	7.61%	19.86	1.078	1.020		BIAB	96
Dunkel Weizenbock 2025	2.5 gal	8.12%	27.44	1.082	1.021		BIAB	141
Weizenbock Aug 2025	21 gal	7.48%	24.09	1.075	1.018		extract	122
Weihenstephaner Vitus Clone	1 gal	7.94%	20.88	1.077	1.016		BIAB	215

Fermentables Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	145	German	Grain	base malt	2°L	37	48%	8% - 100%
German - Pilsner	90	German	Grain	base malt	1.6°L	38	32%	8% - 88%
Special B	83		Grain	crystal malt	115°L	34	3%	0% - 11%
Munich - Light 10L	78		Grain	specialty malt	10°L	33	19%	4% - 67%
German - Vienna	70	German	Grain	base malt	4°L	37	24%	1% - 69%
German - Melanoidin	64	German	Grain	roasted malt	25°L	37	4%	0% - 17%
Munich Dark 20L	62		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	49	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	86	3.75	62%	0% - 100%
Tettnanger	69	4.5	48%	0% - 100%
Hallertau Hersbrucker	49	4	54%	13% - 100%
Magnum	44	15	64%	5% - 100%
Perle	38	8.2	57%	9% - 100%
Saaz	38	3.5	51%	8% - 100%
Domestic Hallertau	28	3.9	68%	8% - 100%
Hallertau Tradition (Germany)	22	5	59%	22% - 100%
Cascade	15	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	78	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	28	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	21	Lallemand	Ales	High	Low	78%	64°F	72°F
Danstar - Munich Classic Wheat Beer Yeast	14	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	13	Wyeast	Wheat	0.1	Medium	75%	64°F	74°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	48	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	24	Water Agt	Mash	72%	0% - 100%
Irish Moss	24	Other	Boil	72%	0% - 100%
Calcium Chloride (anhydrous)	19	Water Agt	Mash	16%	0% - 100%
Whirlfloc	16	Water Agt	Boil	52%	1% - 100%
Baking Soda	13	Water Agt	Mash	13%	0% - 68%
Phosphoric acid	12	Water Agt	Sparge	61%	0% - 100%
Chalk	10	Water Agt	Mash	29%	0% - 91%

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