German Wheat and Rye Beer - Weizenbock (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 3780
DoppelHefeWeizen
16.8 L 7.75% 76.04 1.079 1.020
All Grain 3338
#20 Weizenbock
24 L 8% 21.33 1.085 1.024
All Grain 3288
Dunkelweizenbock
6 gal 7.36% 21.48 1.076 1.020
All Grain 2798
Weizenbock
6.5 gal 7.22% 13.52 1.073 1.018
All Grain 2775
ricktober fest
5 gal 5.62% 32.17 1.061 1.018
All Grain 2069
I'll be Bock
6 gal 8.59% 19.98 1.087 1.022
All Grain 1966
Maple Wheat Ale Clone
5 gal 7.48% 25.88 1.079 1.022
extract 1662
Weizenbock
5 gal 7.14% 29.11 1.069 1.017
Partial Mash 1563
'The Great Pumpkin' Spiced Ale
5.5 gal 6.12% 33.08 1.059 1.013
All Grain 1501

Newest Weizenbock (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Christmas Rye Bock
5.5 gal 7.11% 32.78 1.068 1.014
All Grain 136
Red Light, Grey Morning
5.5 gal 4.36% 22.66 1.044 1.011
All Grain 67
belgian wit 2023/9/11
55 L 4.7% 15.99 1.048 1.012
All Grain 86
Weizenbock
5.5 gal 7.36% 19.65 1.072 1.016
All Grain 379
Awesome Recipe
1 gal 1.73% 0 1.018 1.004
BIAB 146
won2
19 L 7.21% 21.62 1.070 1.015
All Grain 217
SBS Wilhelm Grogen Weizenbock AG Conversion
5.5 gal 7.95% 25.89 1.076 1.016
All Grain 206
Weizenbock
5.5 gal 8.66% 37.92 1.075 1.009
All Grain 214
Awesome Recipe
5.5 gal 7.64% 0 1.078 1.019
All Grain 205
Awesome Recipe
5.5 gal 6.52% 0 1.066 1.017
All Grain 237

Fermentables Used In Weizenbock (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 48 German Grain base malt 1.6°L
38 30% 7% - 60%
German - Wheat Malt 39 German Grain base malt 2°L
37 44% 5% - 64%
Special B 28 Grain crystal 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%
American - Wheat 15 American Grain base malt 1.8°L
38 40% 10% - 55%

Hops Used In Weizenbock (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Hersbrucker 26 4 52% 14% - 100%
Tettnanger 23 4.5 44% 12% - 100%
Hallertau Mittelfruh 19 3.75 50% 11% - 100%
Perle 17 8.2 58% 13% - 100%
Saaz 16 3.5 45% 11% - 100%
Domestic Hallertau 12 3.9 59% 13% - 100%
Magnum 11 15 26% 7% - 100%
Cascade 9 7 37% 20% - 50%
Citra 9 11 23% 10% - 48%
Hallertau Tradition (Germany) 5 5 63% 5% - 100%

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%
Special B 3 Grain crystal 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 34 White Labs Wheat Medium Low 74% 68°F 72°F
Wyeast - Weihenstephan Weizen 3068 24 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
White Labs - Bavarian Weizen Yeast WLP351 5 White Labs Wheat Medium Low 75% 66°F 70°F
Wyeast - Bavarian Wheat 3638 5 Wyeast Wheat 0.1 Low 73% 64°F 75°F
Fermentis - Safale-WB06 4 Fermentis / Safale Ales High Low 78% 59°F 75°F
Wyeast - Bavarian Wheat 3056 4 Wyeast Wheat 0.1 Medium 75% 64°F 74°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 9 Fining Boil 68% 14% - 100%
Gypsum 5 Water Agt Mash 10% 0% - 50%
Five Star Chemicals - 5.2 pH Stabilizer 2 Water Agt Mash 31% 29% - 33%
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%
Yeast Nutrient 2 Other Boil 64% 29% - 100%

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