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	9017
Vitus Clone	21 L	7.16%	19.94	1.073	1.018		All Grain	6805
10C.Weizenbock	21 L	8.01%	22.74	1.081	1.020		All Grain	5956
Weizenbock	25 L	6.54%	13.97	1.066	1.016		BIAB	5864
Bismarck Weizenbock Braumeister 20L	21 L	7.98%	21.62	1.078	1.017		BIAB	4871
SCHNEIDER WEISSE TAP 5 CLONE	25 L	8.22%	42.12	1.083	1.021		All Grain	4362
Hempnotic Weizenbock	5 gal	7.53%	21.2	1.076	1.019		All Grain	4231
Apricot Honey Hefeweizen	5 gal	11.26%	15.29	1.103	1.026		Partial Mash	3286
Weizenbock	14 L	7.91%	19.05	1.075	1.015		Partial Mash	3236
#61 Smoked Weizenbock	40 L	7.87%	27.93	1.068	1.008		All Grain	3125

Newest Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Christmas Weizenbock	2 gal	7.8%	0	1.078	1.018		BIAB	5
The Annals of Bavaria	5.5 gal	8.03%	28.62	1.071	1.010		extract	29
Dunkel Weizenbock 2025	2.5 gal	8.12%	27.44	1.082	1.021		BIAB	33
Weizenbock Aug 2025	21 gal	7.58%	24.09	1.075	1.017		extract	56
Weizenbock	10 gal	8.16%	23.72	1.084	1.022		All Grain	52
Weizenbock	8.5 gal	9.29%	36.92	1.091	1.020		BIAB	96
Aventinus(weizen bock)	20.8 L	6.17%	59.15	1.065	1.018		BIAB	74
Leftover Grain Drain	3 gal	7.32%	28.9	1.075	1.019		All Grain	82
Raspberry Chocolate Wheat Ale	5 gal	7.99%	22.21	1.075	1.014		All Grain	109
Meyer Lemon Weizenbock	3.5 gal	6.68%	25.63	1.065	1.014		All Grain	148

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	88	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	77		Grain	specialty malt	10°L	33	19%	4% - 67%
German - Vienna	70	German	Grain	base malt	4°L	37	24%	1% - 69%
Munich Dark 20L	62		Grain	specialty malt	20°L	34	20%	3% - 52%
German - Melanoidin	62	German	Grain	roasted malt	25°L	37	4%	0% - 13%
German - Dark Wheat	53	German	Grain	base malt	6.5°L	39	38%	5% - 100%
American - White Wheat	46	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	82	3.75	61%	0% - 100%
Tettnanger	68	4.5	49%	0% - 100%
Hallertau Hersbrucker	48	4	54%	13% - 100%
Magnum	42	15	65%	5% - 100%
Perle	38	8.2	57%	9% - 100%
Saaz	37	3.5	50%	8% - 100%
Domestic Hallertau	28	3.9	68%	8% - 100%
Hallertau Tradition (Germany)	21	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%
Munich Malt	2		Grain	specialty malt	7.86802°L	36.8	64%	28% - 100%
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	77	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	67	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	35	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	27	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
White Labs - Hefeweizen IV Ale Yeast WLP380	21	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	20	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
White Labs - Bavarian Weizen Yeast WLP351	12	White Labs	Wheat	Medium	Low	75%	66°F	70°F

Other Ingredients Used In Weizenbock Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	44	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	27	Water Agt	Mash	9%	0% - 50%
Epsom Salt	25	Water Agt	Mash	8%	0% - 50%
Irish Moss	23	Fining	Boil	71%	0% - 100%
Lactic acid	20	Water Agt	Sparge	75%	0% - 100%
Whirlfloc	15	Fining	Boil	54%	1% - 100%
Calcium Chloride (anhydrous)	15	Water Agt	Mash	19%	0% - 100%
Baking Soda	12	Water Agt	Mash	14%	0% - 68%
Phosphoric acid	12	Water Agt	Mash	61%	0% - 100%
Wyeast - Beer Nutrient	8	Water Agt	Boil	58%	0% - 100%

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