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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 2829
Doppel Dunkel Weizenbock
6 gal 7.74% 33.68 1.077 1.018
All Grain 2586
#20 Weizenbock
24 L 8% 21.33 1.085 1.024
All Grain 2055
DoppelHefeWeizen
16.8 L 7.75% 76.04 1.079 1.020
All Grain 2010
Skuumkoppe III
15 L 5.6% 17.14 1.058 1.016
All Grain 1694
Ron's Roggenbock
5.5 gal 9.32% 19.79 1.096 1.025
All Grain 1676
Three Shutt's to the Wind: Weizenbock
5.5 gal 7.7% 25.31 1.078 1.020
extract 1590
Weizenbock
6.5 gal 7.22% 13.52 1.073 1.018
All Grain 1585
Dunkelweizenbock
6 gal 7.36% 21.48 1.076 1.020
All Grain 1510
ricktober fest
5 gal 5.62% 32.17 1.061 1.018
All Grain 1380

Newest Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
Weizenbock (#21)
5.25 gal 7.99% 37.27 1.081 1.020
extract 20
Weizenator
4 gal 7.93% 28.53 1.080 1.020
All Grain 25
Hopfenweizenbock
17 L 8.85% 31.75 1.088 1.020
All Grain 64
Trick or Treat Weizenbock
5 gal 7.85% 29.44 1.087 1.027
BIAB 55
Awesome Recipe
250 gal 5.92% 24.16 1.060 1.015
All Grain 43
Awesome Recipe
19 L 8.35% 19.46 1.085 1.021
All Grain 49
Festivus Weizenbock
5.5 gal 6.78% 17.96 1.069 1.017
All Grain 191
Gale’s Version of Mike’s Rye Weizenbock 181B
31 gal 6.04% 36.07 1.054 1.008
All Grain 79
038 - Jus de Poulles - Stenbier
20 L 6.48% 49.24 1.053 1.004
All Grain 242
Awesome Recipe
22 L 7.25% 17.21 1.075 1.019
All Grain 59

Fermentables Used In Weizenbock Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 43 German Grain base malt 1.6°L
38 30% 8% - 60%
German - Wheat Malt 35 German Grain base malt 2°L
37 44% 5% - 64%
German - Dark Wheat 27 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 15 German Grain base malt 4°L
37 20% 3% - 45%
German - Munich Dark 13 German Grain base malt 15.5°L
37 24% 6% - 44%
American - Caramel / Crystal 40L 13 American Grain crystal malt 40°L
34 3% 2% - 8%

Hops Used In Weizenbock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Hersbrucker 27 4 53% 14% - 100%
Tettnanger 20 4.5 46% 14% - 100%
Saaz 18 3.5 44% 11% - 100%
Perle 16 8.2 54% 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
Belgian - Special B 4 Belgian Grain roasted malt 115°L
34 33% 29% - 40%
United Kingdom - Pale Chocolate 3 United Kingdom Grain roasted malt 207°L
33 23% 14% - 33%
German - Chocolate Wheat 3 German Grain roasted malt 413°L
31 18% 14% - 20%
American - Caramel / Crystal 40L 3 American Grain crystal malt 40°L
34 34% 29% - 40%
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%
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 - 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 29 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 7 Fining Boil 60% 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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