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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 4093
10C.Weizenbock
21 L 8.01% 22.74 1.081 1.020
All Grain 3632
Bismarck Weizenbock Braumeister 20L
21 L 7.98% 21.62 1.078 1.017
BIAB 3034
Hempnotic Weizenbock
5 gal 7.53% 21.2 1.076 1.019
All Grain 2088
Weizenbock
14 L 7.91% 19.05 1.075 1.015
Partial Mash 1904
Apricot Honey Hefeweizen
5 gal 11.26% 15.29 1.103 1.026
Partial Mash 1836
#61 Smoked Weizenbock
40 L 7.87% 27.93 1.068 1.008
All Grain 1811
Vitus Clone
21 L 7.16% 19.94 1.073 1.018
All Grain 1776
Extract Weizenbock
2 gal 8.82% 27.61 1.090 1.022
extract 1776
Taking the hobbits to Weizengard
40 L 6.35% 20.72 1.072 1.024
All Grain 1699

Newest Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
Monument Weizenbock
11 gal 7.16% 28.33 1.071 1.017
All Grain 14
Das Extractin Weizenbock
3 gal 8.24% 29.24 1.084 1.021
extract 9
fist beer
23 L 8.01% 0 1.081 1.020
All Grain 5
#0004 Honigweizenbock
400 L 8.79% 17.86 1.087 1.020
All Grain 6
Bockus Covidus
20 L 6.5% 27.96 1.066 1.017
All Grain 7
Weiss Final 2020
22 L 5.82% 22.57 1.060 1.015
All Grain 13
dunkelweizen biab
5.5 gal 6.54% 18.26 1.066 1.017
All Grain 13
Aventinus-adjascent
5.75 gal 7.54% 35.92 1.076 1.019
All Grain 17
Conjunction
5.5 gal 7.87% 38.25 1.080 1.020
All Grain 16
Bube's Hearty Wheat Ale
90 gal 7.26% 16.68 1.068 1.013
All Grain 18

Fermentables Used In Weizenbock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Wheat Malt 82 German Grain base malt 2°L
37 48% 8% - 79%
German - Pilsner 61 German Grain base malt 1.6°L
38 29% 8% - 55%
Munich - Light 10L 56 Grain specialty malt 10°L
33 20% 4% - 50%
Munich Dark 20L 49 Grain specialty malt 20°L
34 20% 3% - 52%
Belgian - Special B 43 Belgian Grain roasted malt 115°L
34 4% 2% - 11%
German - Melanoidin 35 German Grain roasted malt 25°L
37 4% 0% - 13%
German - Vienna 29 German Grain base malt 4°L
37 21% 3% - 45%
American - Caramel / Crystal 40L 27 American Grain crystal malt 40°L
34 5% 3% - 20%
German - Dark Wheat 27 German Grain base malt 6.5°L
39 40% 6% - 80%
American - White Wheat 25 American Grain base malt 2.8°L
40 40% 5% - 84%

Hops Used In Weizenbock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 34 3.75 65% 0% - 100%
Hallertau Hersbrucker 24 4 57% 17% - 100%
Domestic Hallertau 24 3.9 63% 8% - 100%
Tettnanger 23 4.5 54% 20% - 100%
Magnum 22 15 62% 5% - 100%
Saaz 22 3.5 45% 8% - 100%
Perle 17 8.2 57% 9% - 100%
Mandarina Bavaria 10 8.5 26% 10% - 50%
Mosaic 5 12.5 27% 10% - 100%
Chinook 5 13 22% 10% - 50%

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%
Munich Dark 20L 2 Grain specialty malt 20°L
34 52% 4% - 100%
American - Chocolate 2 American Grain roasted malt 350°L
29 58% 15% - 100%

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 38 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 38 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Wyeast - Weihenstephan Weizen 3068 30 Wyeast Wheat 0.1 Low 75% 64°F 75°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
Wyeast - Bavarian Wheat 3056 8 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
Danstar - Munich Classic Wheat Beer Yeast 6 Danstar Wheat .09 Low 75% 63°F 72°F
Danstar - Munich Dry Wheat Yeast 6 Danstar Wheat Medium Medium 75% 64°F 70°F
White Labs - Bavarian Weizen Yeast WLP351 5 White Labs Wheat Medium Low 75% 66°F 70°F
Wyeast - Bavarian Wheat 3638 4 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 15 Other Boil 86% 2% - 100%
Gypsum 9 Water Agt Mash 32% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 13% 0% - 56%
Epsom Salt 6 Water Agt Mash 8% 0% - 25%
Phosphoric acid 4 Water Agt Sparge 53% 0% - 98%
Whirlfloc 4 Water Agt Boil 67% 50% - 100%
Lactic acid 3 Water Agt Sparge 75% 0% - 100%
Baking Soda 2 Water Agt Sparge 13% 5% - 28%
Chalk 2 Water Agt Mash 22% 0% - 44%
Wyeast - Beer Nutrient 2 Water Agt Boil 64% 29% - 100%

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