German Wheat and Rye Beer - Weizenbock (BJCP 2008)
Top 10 Weizenbock (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Ron's Roggenbock |
7 gal | 7.51% | 16.84 | 1.076 | 1.019 | All Grain | 3220 | |
| #20 Weizenbock |
24 L | 8% | 21.33 | 1.085 | 1.024 | All Grain | 3009 | |
| DoppelHefeWeizen |
16.8 L | 7.75% | 76.04 | 1.079 | 1.020 | All Grain | 2976 | |
| Dunkelweizenbock |
6 gal | 7.36% | 21.48 | 1.076 | 1.020 | All Grain | 2455 | |
| Skuumkoppe III |
15 L | 5.6% | 17.14 | 1.058 | 1.016 | All Grain | 2424 | |
| Weizenbock |
6.5 gal | 7.22% | 13.52 | 1.073 | 1.018 | All Grain | 2371 | |
| ricktober fest |
5 gal | 5.62% | 32.17 | 1.061 | 1.018 | All Grain | 1894 | |
| I'll be Bock |
6 gal | 8.59% | 19.98 | 1.087 | 1.022 | All Grain | 1654 | |
| Maple Wheat Ale Clone |
5 gal | 7.48% | 25.88 | 1.079 | 1.022 | extract | 1401 | |
| Weizenbock |
5 gal | 7.14% | 29.11 | 1.069 | 1.017 | Partial Mash | 1373 |
Newest Weizenbock (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| SBS Wilhelm Grogen Weizenbock AG Conversion |
5.5 gal | 7.95% | 25.89 | 1.076 | 1.016 | All Grain | 31 | |
| Weizenbock |
5.5 gal | 8.66% | 37.92 | 1.075 | 1.009 | All Grain | 40 | |
| Awesome Recipe |
5.5 gal | 7.64% | 0 | 1.078 | 1.019 | All Grain | 50 | |
| Awesome Recipe |
5.5 gal | 6.52% | 0 | 1.066 | 1.017 | All Grain | 34 | |
| TAP 5 Clone |
20.8 L | 8.04% | 21.2 | 1.077 | 1.015 | All Grain | 141 | |
| Amber Rye Ale |
3 gal | 7.07% | 29.26 | 1.070 | 1.016 | All Grain | 120 | |
| weizenbock |
180 L | 8.46% | 19.44 | 1.086 | 1.021 | extract | 132 | |
| Awesome Recipe |
200 L | 8.51% | 18.27 | 1.086 | 1.022 | All Grain | 83 | |
| SBS Wilhelm Grogen Weizenbock (kit) |
5 gal | 7.98% | 24.33 | 1.077 | 1.016 | extract | 238 | |
| Pete's BF Hefe (Hefeweizen) |
10 gal | 5.72% | 19.04 | 1.057 | 1.014 | All Grain | 287 |
Fermentables Used In Weizenbock (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Pilsner | 47 | German | Grain | base malt |
1.6°L
|
38 | 30% | 8% - 60% |
| German - Wheat Malt | 38 | German | Grain | base malt |
2°L
|
37 | 44% | 5% - 64% |
| Belgian - Special B | 28 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 2% - 16% |
| Munich Dark 20L | 27 | Grain | specialty malt |
20°L
|
34 | 23% | 5% - 47% | |
| Munich - Light 10L | 26 | Grain | specialty malt |
10°L
|
33 | 24% | 9% - 100% | |
| German - Dark Wheat | 24 | German | Grain | base malt |
6.5°L
|
39 | 35% | 5% - 57% |
| German - Melanoidin | 20 | German | Grain | roasted malt |
25°L
|
37 | 5% | 1% - 17% |
| German - Pale Wheat | 17 | German | Grain | base malt |
1.5°L
|
39 | 44% | 21% - 70% |
| Rice Hulls | 16 | Adjunct | other |
0°L
|
0 | 4% | 0% - 10% | |
| German - Vienna | 15 | German | Grain | base malt |
4°L
|
37 | 21% | 3% - 45% |
Hops Used In Weizenbock (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Hersbrucker | 25 | 4 | 52% | 14% - 100% |
| Tettnanger | 22 | 4.5 | 45% | 12% - 100% |
| Hallertau Mittelfruh | 18 | 3.75 | 50% | 11% - 100% |
| Saaz | 16 | 3.5 | 45% | 11% - 100% |
| Perle | 16 | 8.2 | 56% | 13% - 100% |
| Magnum | 12 | 15 | 30% | 7% - 100% |
| Domestic Hallertau | 12 | 3.9 | 59% | 13% - 100% |
| Cascade | 10 | 7 | 39% | 20% - 50% |
| Citra | 9 | 11 | 23% | 10% - 48% |
| Willamette | 5 | 4.5 | 40% | 16% - 78% |
Steeping Grains Used In Weizenbock (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - CaraMunich III | 4 | German | Grain | crystal malt |
57°L
|
34 | 55% | 9% - 80% |
| American - Caramel / Crystal 40L | 3 | American | Grain | crystal malt |
40°L
|
34 | 34% | 29% - 40% |
| Belgian - Special B | 3 | Belgian | Grain | roasted malt |
115°L
|
34 | 34% | 29% - 40% |
| United Kingdom - Pale Chocolate | 3 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 23% | 14% - 33% |
| Flaked Oats | 2 | Adjunct | raw |
2.2°L
|
33 | 18% | 18% - 18% | |
| Munich - Light 10L | 2 | Grain | specialty malt |
10°L
|
33 | 42% | 35% - 50% | |
| Munich Dark 20L | 2 | Grain | specialty malt |
20°L
|
34 | 36% | 36% - 36% | |
| German - CaraHell | 2 | German | Grain | crystal malt |
11°L
|
34 | 23% | 21% - 25% |
| German - Caramel Wheat | 2 | German | Grain | crystal malt |
46°L
|
34 | 25% | 25% - 25% |
| German - CaraMunich II | 2 | German | Grain | crystal malt |
46°L
|
34 | 18% | 18% - 18% |
Yeasts Used In Weizenbock (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| White Labs - Hefeweizen Ale Yeast WLP300 | 33 | White Labs | Wheat | Medium | Low | 74% | 68°F | 72°F |
| Wyeast - Weihenstephan Weizen 3068 | 23 | Wyeast | Wheat | 0.1 | Low | 75% | 64°F | 75°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 17 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Mangrove Jack - Bavarian Wheat Yeast M20 | 7 | Mangrove Jack | Ale | n/a | Low | 73% | 59°F | 86°F |
| White Labs - Hefeweizen IV Ale Yeast WLP380 | 6 | White Labs | Wheat | Medium | Low | 76.5% | 66°F | 70°F |
| Wyeast - German Wheat 3333 | 6 | Wyeast | Wheat | 0.1 | High | 73% | 63°F | 75°F |
| Wyeast - Bavarian Wheat 3638 | 5 | Wyeast | Wheat | 0.1 | Low | 73% | 64°F | 75°F |
| White Labs - Bavarian Weizen Yeast WLP351 | 4 | White Labs | Wheat | Medium | Low | 75% | 66°F | 70°F |
| Wyeast - Bavarian Wheat 3056 | 4 | Wyeast | Wheat | 0.1 | Medium | 75% | 64°F | 74°F |
| White Labs - California Ale Yeast WLP001 | 3 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Other Ingredients Used In Weizenbock (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 11 | Fining | Boil | 80% | 8% - 100% |
| Whirlfloc | 7 | Water Agt | Boil | 71% | 25% - 100% |
| Gypsum | 5 | Water Agt | Mash | 10% | 0% - 50% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 26% | 2% - 50% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 39% | 29% - 50% |
| Epsom Salt | 2 | Water Agt | Mash | 18% | 0% - 36% |
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