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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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