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German Wheat Beer - Weizenbock

BJCP Style Guide

Top 10 Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
Weizenbock
25 L 6.54% 13.97 1.066 1.016
BIAB 3400
10C.Weizenbock
21 L 8.01% 22.74 1.081 1.020
All Grain 2912
Bismarck Weizenbock Braumeister 20L
21 L 7.98% 21.62 1.078 1.017
BIAB 2530
Weizenbock
20 L 7.14% 20.28 1.073 1.018
All Grain 1911
Hempnotic Weizenbock
5 gal 7.53% 21.2 1.076 1.019
All Grain 1678
Weizenbock
14 L 7.91% 19.05 1.075 1.015
Partial Mash 1619
#61 Smoked Weizenbock
40 L 7.87% 27.93 1.068 1.008
All Grain 1570
Apricot Honey Hefeweizen
5 gal 11.26% 15.29 1.103 1.026
Partial Mash 1539
Taking the hobbits to Weizengard
40 L 6.35% 20.72 1.072 1.024
All Grain 1438
Extract Weizenbock
2 gal 8.82% 27.61 1.090 1.022
extract 1415

Newest Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
10 L 4.95% 14.64 1.050 1.013
BIAB 5
Weizenbock
10 L 8.23% 24.76 1.084 1.021
BIAB 16
Quarantine Weizenbock
5 gal 7.78% 39.62 1.078 1.018
All Grain 32
Weizenbock - tbd
20 L 6.44% 26.4 1.064 1.015
All Grain 10
Wheat
5 gal 6.64% 39.5 1.063 1.013
extract 13
Weizenbock
25 L 6.81% 24.51 1.067 1.015
All Grain 10
Floppy Colon Beer
5.5 gal 7.45% 25.93 1.068 1.012
extract 16
Weizenbock
5.5 gal 7.56% 16.56 1.075 1.018
BIAB 14
Weizenbock JZ
11 gal 7.78% 19.12 1.080 1.020
All Grain 14
Viking Veizen
280 L 6.69% 14.92 1.069 1.018
All Grain 23

Fermentables Used In Weizenbock Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Wheat Malt 95 German Grain base malt 2°L
37 47% 8% - 100%
German - Pilsner 70 German Grain base malt 1.6°L
38 31% 8% - 60%
Belgian - Special B 58 Belgian Grain roasted malt 115°L
34 4% 1% - 11%
German - Munich Light 47 German Grain base malt 6°L
37 19% 4% - 67%
German - Melanoidin 46 German Grain roasted malt 25°L
37 4% 0% - 13%
German - Vienna 44 German Grain base malt 4°L
37 20% 1% - 45%
German - Dark Wheat 36 German Grain base malt 6.5°L
39 39% 6% - 80%
American - Caramel / Crystal 40L 32 American Grain crystal malt 40°L
34 4% 2% - 20%
American - White Wheat 30 American Grain base malt 2.8°L
40 40% 5% - 84%
German - Chocolate Wheat 29 German Grain roasted malt 413°L
31 3% 1% - 10%

Hops Used In Weizenbock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 50 3.75 69% 0% - 100%
Tettnanger 32 4.5 50% 20% - 100%
Hallertau Hersbrucker 31 4 57% 15% - 100%
Magnum 27 15 61% 5% - 100%
Saaz 25 3.5 46% 8% - 100%
Perle 24 8.2 65% 9% - 100%
Domestic Hallertau 24 3.9 63% 8% - 100%
Mandarina Bavaria 11 8.5 29% 10% - 100%
Spalt 6 4.5 31% 13% - 100%
Mosaic 5 12.5 21% 10% - 30%

Steeping Grains Used In Weizenbock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 3 Belgian Grain roasted malt 115°L
34 50% 29% - 80%
American - Chocolate 2 American Grain roasted malt 350°L
29 58% 15% - 100%
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 40% 40% - 40%
United Kingdom - Crystal 45L 1 United Kingdom Grain crystal malt 45°L
34 29% 29% - 29%
German - CaraMunich I 1 German Grain crystal malt 39°L
34 70% 70% - 70%
American - Wheat 1 American Grain base malt 1.8°L
38 56% 56% - 56%
German - Melanoidin 1 German Grain roasted malt 25°L
37 14% 14% - 14%
German - CaraAroma 1 German Grain crystal malt 130°L
34 100% 100% - 100%
American - Caramel / Crystal 80L 1 American Grain crystal malt 80°L
33 33% 33% - 33%
United Kingdom - Pale Chocolate 1 United Kingdom Grain roasted malt 207°L
33 20% 20% - 20%

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 45 White Labs Wheat Medium Low 74% 68°F 72°F
Wyeast - Weihenstephan Weizen 3068 41 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 41 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Mangrove Jack - Bavarian Wheat Yeast M20 18 Mangrove Jack Ale n/a Low 73% 59°F 86°F
White Labs - Hefeweizen IV Ale Yeast WLP380 11 White Labs Wheat Medium Low 76.5% 66°F 70°F
Danstar - Munich Classic Wheat Beer Yeast 9 Danstar Wheat .09 Low 75% 63°F 72°F
Wyeast - Bavarian Wheat 3056 9 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
White Labs - Bavarian Weizen Yeast WLP351 8 White Labs Wheat Medium Low 75% 66°F 70°F
Danstar - Munich Dry Wheat Yeast 7 Danstar Wheat Medium Medium 75% 64°F 70°F
Wyeast - Bavarian Wheat 3638 6 Wyeast Wheat 0.1 Low 73% 64°F 75°F

Other Ingredients Used In Weizenbock Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 18 Fining Boil 89% 2% - 100%
Gypsum 14 Water Agt Mash 29% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 11% 0% - 56%
Epsom Salt 8 Water Agt Sparge 6% 0% - 25%
Whirlfloc 7 Fining Boil 60% 33% - 100%
Phosphoric acid 5 Water Agt Mash 52% 0% - 98%
Wyeast - Beer Nutrient 5 Water Agt Boil 55% 0% - 100%
Calcium Chloride (anhydrous) 4 Water Agt Mash 29% 0% - 100%
Baking Soda 3 Water Agt Mash 10% 0% - 28%
Table Salt 3 Water Agt Mash 3% 0% - 11%

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