German Wheat and Rye Beer - Weizenbock

Top 10 Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Schneider Weisse Aventinus Weizenbock Tap6 Clone	19.5 L	6.71%	35.95	1.074	1.023		All Grain	2461
Doppel Dunkel Weizenbock	6 gal	7.74%	33.68	1.077	1.018		All Grain	2446
#20 Weizenbock	24 L	8%	21.33	1.085	1.024		All Grain	1987
DoppelHefeWeizen	16.8 L	7.75%	76.04	1.079	1.020		All Grain	1947
Skuumkoppe III	15 L	5.6%	17.14	1.058	1.016		All Grain	1652
Ron's Roggenbock	5.5 gal	9.32%	19.79	1.096	1.025		All Grain	1577
Three Shutt's to the Wind: Weizenbock	5.5 gal	7.7%	25.31	1.078	1.020		extract	1547
Weizenbock	6.5 gal	7.22%	13.52	1.073	1.018		All Grain	1541
Dunkelweizenbock	6 gal	7.36%	21.48	1.076	1.020		All Grain	1472
ricktober fest	5 gal	5.62%	32.17	1.061	1.018		All Grain	1347

Newest Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hopfenweizenbock	17 L	8.85%	31.75	1.088	1.020		All Grain	14
Trick or Treat Weizenbock	5 gal	7.85%	29.44	1.087	1.027		BIAB	18
Awesome Recipe	250 gal	5.92%	24.16	1.060	1.015		All Grain	17
Awesome Recipe	19 L	8.35%	19.46	1.085	1.021		All Grain	27
Gale’s Version of Mike’s Rye Weizenbock 181B	31 gal	6.04%	36.07	1.054	1.008		All Grain	37
38 - Jus de Poulles - Stenbier	20 L	6.48%	49.24	1.053	1.004		All Grain	104
Awesome Recipe	22 L	7.25%	17.21	1.075	1.019		All Grain	33
SB Weizenbock	45 L	7.24%	17.47	1.079	1.024		extract	44
Diabolical Dunkelweizenbock	7 gal	7.35%	20.58	1.077	1.021		BIAB	73
HB Weizenbock	21 L	7.24%	26.88	1.074	1.018		All Grain	56

Fermentables Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	42	German	Grain	base malt	1.6°L	38	30%	8% - 60%
German - Wheat Malt	34	German	Grain	base malt	2°L	37	44%	5% - 64%
German - Dark Wheat	26	German	Grain	base malt	6.5°L	39	36%	5% - 57%
Belgian - Special B	25	Belgian	Grain	roasted malt	115°L	34	4%	2% - 16%
German - Melanoidin	20	German	Grain	roasted malt	25°L	37	5%	1% - 17%
German - Munich Light	19	German	Grain	base malt	6°L	37	27%	8% - 100%
Rice Hulls	15		Adjunct	other	0°L	0	4%	1% - 10%
German - Vienna	14	German	Grain	base malt	4°L	37	21%	3% - 45%
American - Caramel / Crystal 40L	13	American	Grain	crystal malt	40°L	34	3%	2% - 8%
German - Munich Dark	13	German	Grain	base malt	15.5°L	37	24%	6% - 44%

Hops Used In Weizenbock Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Hersbrucker	26	4	52%	14% - 100%
Tettnanger	20	4.5	46%	14% - 100%
Saaz	17	3.5	42%	11% - 100%
Perle	15	8.2	58%	13% - 100%
Hallertau Mittelfruh	14	3.75	50%	13% - 100%
Magnum	13	15	31%	7% - 100%
Domestic Hallertau	12	3.9	59%	13% - 100%
Cascade	9	7	38%	20% - 50%
Citra	7	11	22%	10% - 48%
Mandarina Bavaria	4	8.5	32%	25% - 40%

Steeping Grains Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Chocolate Wheat	3	German	Grain	roasted malt	413°L	31	18%	14% - 20%
Belgian - Special B	3	Belgian	Grain	roasted malt	115°L	34	30%	29% - 33%
German - CaraMunich III	3	German	Grain	crystal malt	57°L	34	70%	50% - 80%
Flaked Oats	2		Adjunct	raw	2.2°L	33	18%	18% - 18%
United Kingdom - Pale Chocolate	2	United Kingdom	Grain	roasted malt	207°L	33	24%	14% - 33%
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%
American - Caramel / Crystal 40L	2	American	Grain	crystal malt	40°L	34	31%	29% - 33%
German - Dark Munich	2	German	Grain	base malt	10°L	36	36%	36% - 36%
German - CaraMunich II	2	German	Grain	crystal malt	46°L	34	18%	18% - 18%

Yeasts Used In Weizenbock Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - Hefeweizen Ale Yeast WLP300	26	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	16	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Mangrove Jack - Bavarian Wheat Yeast M20	6	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°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
White Labs - Hefeweizen IV Ale Yeast WLP380	4	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	4	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Bavarian Wheat 3056	3	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F

Other Ingredients Used In Weizenbock Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	11	Fining	Boil	76%	8% - 100%
Whirlfloc	8	Fining	Boil	65%	10% - 100%
Gypsum	3	Water Agt	Mash	1%	0% - 1%
Calcium Chloride (dihydrate)	2	Water Agt	Mash	26%	2% - 50%
Chalk	2	Water Agt	Mash	10%	0% - 20%
Five Star Chemicals - 5.2 pH Stabilizer	1	Water Agt	Mash	33%	33% - 33%
Calcium Chloride (dihydrate)	1	Water Agt	Mash	10%	10% - 10%
Citric acid	1	Water Agt	Mash	0%	0% - 0%
Lactic acid	1	Water Agt	Mash	97%	97% - 97%
Baking Soda	1	Water Agt	Mash	20%	20% - 20%

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