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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 3645
10C.Weizenbock
21 L 8.01% 22.74 1.081 1.020
All Grain 3225
Bismarck Weizenbock Braumeister 20L
21 L 7.98% 21.62 1.078 1.017
BIAB 2739
Hempnotic Weizenbock
5 gal 7.53% 21.2 1.076 1.019
All Grain 1853
Weizenbock
14 L 7.91% 19.05 1.075 1.015
Partial Mash 1711
Apricot Honey Hefeweizen
5 gal 11.26% 15.29 1.103 1.026
Partial Mash 1692
#61 Smoked Weizenbock
40 L 7.87% 27.93 1.068 1.008
All Grain 1671
Extract Weizenbock
2 gal 8.82% 27.61 1.090 1.022
extract 1598
Taking the hobbits to Weizengard
40 L 6.35% 20.72 1.072 1.024
All Grain 1544
Wheat
21 L 7.58% 17.52 1.079 1.021
BIAB 1275

Newest Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
Idle Vice Wheat
7 gal 6.99% 73.51 1.065 1.012
All Grain 4
Wiezenbock
20 L 9.15% 19.9 1.080 1.011
All Grain 14
Banana Bock
5 gal 7.79% 10.02 1.078 1.018
All Grain 11
Campfire Wheat
7 gal 6.77% 32.48 1.071 1.019
BIAB 4
Jubeer
24 L 5.02% 0 1.051 1.013
All Grain 4
Vitus Clone
5.2 L 7.79% 26.55 1.079 1.020
BIAB 24
Weizenbock
20.8 L 6.57% 17.44 1.069 1.019
BIAB 13
Awesome Recipe
20.8 L 7.01% 15.27 1.071 1.018
All Grain 25
Thawatchai Lot 4 Weizenbock
7 L 8.12% 31.96 1.084 1.022
All Grain 51
Baijerilainen Wehnäbock
22 L 7.47% 21.84 1.076 1.019
All Grain 31

Fermentables Used In Weizenbock Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Wheat Malt 104 German Grain base malt 2°L
37 47% 8% - 100%
German - Pilsner 77 German Grain base malt 1.6°L
38 31% 8% - 88%
Belgian - Special B 59 Belgian Grain roasted malt 115°L
34 4% 1% - 11%
German - Melanoidin 51 German Grain roasted malt 25°L
37 4% 0% - 13%
German - Munich Light 50 German Grain base malt 6°L
37 19% 4% - 67%
German - Vienna 44 German Grain base malt 4°L
37 20% 1% - 45%
German - Dark Wheat 38 German Grain base malt 6.5°L
39 38% 6% - 80%
American - White Wheat 32 American Grain base malt 2.8°L
40 41% 5% - 84%
American - Caramel / Crystal 40L 31 American Grain crystal malt 40°L
34 4% 2% - 20%
German - Chocolate Wheat 30 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 54 3.75 67% 0% - 100%
Tettnanger 37 4.5 50% 0% - 100%
Hallertau Hersbrucker 36 4 56% 15% - 100%
Magnum 28 15 60% 5% - 100%
Domestic Hallertau 27 3.9 65% 8% - 100%
Saaz 26 3.5 47% 8% - 100%
Perle 25 8.2 64% 9% - 100%
Mandarina Bavaria 11 8.5 29% 10% - 100%
Cascade 7 7 57% 17% - 100%
Mosaic 7 12.5 26% 10% - 100%

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%
Finland - Chocolate Malt 1 Finland Grain roasted malt 338°L
31 7% 7% - 7%
German - Chocolate Wheat 1 German Grain roasted malt 413°L
31 8% 8% - 8%
Belgian - CaraMunich 1 Belgian Grain crystal malt 50°L
33 13% 13% - 13%
American - Bonlander Munich 1 American Grain base malt 10°L
36 67% 67% - 67%
German - Pilsner 1 German Grain base malt 1.6°L
38 50% 50% - 50%
German - Carafa III 1 German Grain roasted malt 535°L
32 8% 8% - 8%
American - Munich - Dark 20L 1 American Grain base malt 20°L
33 4% 4% - 4%
New Zealand - Munich Malt 1 New Zealand Grain base malt 7.86802°L
36.8 28% 28% - 28%

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 47 White Labs Wheat Medium Low 74% 68°F 72°F
Wyeast - Weihenstephan Weizen 3068 43 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 43 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Mangrove Jack - Bavarian Wheat Yeast M20 22 Mangrove Jack Ale n/a Low 73% 59°F 86°F
White Labs - Hefeweizen IV Ale Yeast WLP380 12 White Labs Wheat Medium Low 76.5% 66°F 70°F
Wyeast - Bavarian Wheat 3056 10 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
Danstar - Munich Classic Wheat Beer Yeast 9 Danstar Wheat .09 Low 75% 63°F 72°F
White Labs - Bavarian Weizen Yeast WLP351 8 White Labs Wheat Medium Low 75% 66°F 70°F
Wyeast - Bavarian Wheat 3638 7 Wyeast Wheat 0.1 Low 73% 64°F 75°F
Imperial Yeast - G01 Stefon 7 Imperial Yeast German Ale Low 73% 63°F 73°F

Other Ingredients Used In Weizenbock Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 16 Fining Boil 87% 2% - 100%
Gypsum 15 Water Agt Mash 28% 0% - 100%
Epsom Salt 9 Water Agt Sparge 7% 0% - 25%
Calcium Chloride (dihydrate) 9 Water Agt Mash 11% 0% - 56%
Whirlfloc 9 Water Agt Boil 63% 25% - 100%
Wyeast - Beer Nutrient 6 Water Agt Boil 58% 0% - 100%
Phosphoric acid 5 Water Agt Mash 52% 0% - 98%
Calcium Chloride (anhydrous) 4 Water Agt Mash 29% 0% - 100%
Lactic acid 4 Water Agt Mash 80% 0% - 100%
Table Salt 3 Water Agt Mash 3% 0% - 11%

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