German Wheat Beer - Weizenbock

A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.

Flavor Profile: Similar to the aroma, a medium-high to high malty-rich flavor together with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted mal

Ingredients: A high percentage of malted wheat is used (by German brewing tradition must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts in darker versions, and more Pils malt in paler versions. Som

BJCP Style Guide

Top 10 Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
JUNIPER WHEAT BEER	30 L	6.72%	34.41	1.058	1.007		All Grain	8888
Vitus Clone	21 L	7.16%	19.94	1.073	1.018		All Grain	6657
10C.Weizenbock	21 L	8.01%	22.74	1.081	1.020		All Grain	5921
Weizenbock	25 L	6.54%	13.97	1.066	1.016		BIAB	5828
Bismarck Weizenbock Braumeister 20L	21 L	7.98%	21.62	1.078	1.017		BIAB	4818
Hempnotic Weizenbock	5 gal	7.53%	21.2	1.076	1.019		All Grain	4146
SCHNEIDER WEISSE TAP 5 CLONE	25 L	8.22%	42.12	1.083	1.021		All Grain	4142
Apricot Honey Hefeweizen	5 gal	11.26%	15.29	1.103	1.026		Partial Mash	3241
Weizenbock	14 L	7.91%	19.05	1.075	1.015		Partial Mash	3162
#61 Smoked Weizenbock	40 L	7.87%	27.93	1.068	1.008		All Grain	3089

Newest Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Weizenbock	8.5 gal	9.29%	36.92	1.091	1.020		BIAB	29
Aventinus(weizen bock)	20.8 L	6.17%	59.15	1.065	1.018		BIAB	31
Leftover Grain Drain	3 gal	7.32%	28.9	1.075	1.019		All Grain	47
Raspberry Chocolate Wheat Ale	5 gal	7.99%	22.21	1.075	1.014		All Grain	72
Meyer Lemon Weizenbock	3.5 gal	6.68%	25.63	1.065	1.014		All Grain	102
Hüttengaudi	20 L	6.49%	16.31	1.066	1.016		All Grain	88
Weihenstephaner Vitus Clone	10 gal	7.72%	25.42	1.076	1.017		All Grain	171
Neshaminy Creek Brewing Neshaminator Wheat Bock	10 gal	8.05%	120.91	1.081	1.020		All Grain	199
wake up and smell the wheat oj americano	21 L	4.9%	28.42	1.048	1.011		BIAB	103
Smoked Weizenbock (small batch)	4 gal	8.21%	24.92	1.078	1.015		All Grain	105

Fermentables Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	144	German	Grain	base malt	2°L	37	48%	8% - 100%
German - Pilsner	87	German	Grain	base malt	1.6°L	38	32%	8% - 88%
Special B	81		Grain	crystal malt	115°L	34	3%	0% - 11%
Munich - Light 10L	77		Grain	specialty malt	10°L	33	19%	4% - 67%
German - Vienna	70	German	Grain	base malt	4°L	37	24%	1% - 69%
Munich Dark 20L	62		Grain	specialty malt	20°L	34	20%	3% - 52%
German - Melanoidin	62	German	Grain	roasted malt	25°L	37	4%	0% - 13%
German - Dark Wheat	54	German	Grain	base malt	6.5°L	39	38%	5% - 100%
Rice Hulls	46		Adjunct	other	0°L	0	4%	0% - 13%
American - White Wheat	45	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	80	3.75	61%	0% - 100%
Tettnanger	69	4.5	49%	0% - 100%
Hallertau Hersbrucker	48	4	54%	13% - 100%
Magnum	42	15	65%	5% - 100%
Perle	36	8.2	56%	9% - 100%
Saaz	34	3.5	48%	8% - 100%
Domestic Hallertau	28	3.9	68%	8% - 100%
Hallertau Tradition (Germany)	20	5	57%	22% - 100%
Cascade	15	7	44%	10% - 100%
Mandarina Bavaria	13	8.5	27%	3% - 100%

Steeping Grains Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	3		Grain	crystal malt	115°L	34	50%	29% - 80%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	58%	15% - 100%
Munich - Light 10L	2		Grain	specialty malt	10°L	33	63%	26% - 100%
Munich Dark 20L	2		Grain	specialty malt	20°L	34	52%	4% - 100%
German - CaraMunich I	2	German	Grain	crystal malt	39°L	34	71%	70% - 71%
Munich Malt	2		Grain	specialty malt	7.86802°L	36.8	64%	28% - 100%
Weyermann - CaraWheat	2	DE	Grain	crystal malt	45°L	31	98%	96% - 100%

Yeasts Used In Weizenbock Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Weihenstephan Weizen 3068	76	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	66	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	61	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Mangrove Jack - Bavarian Wheat Yeast M20	33	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	27	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
White Labs - Hefeweizen IV Ale Yeast WLP380	21	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	20	Lallemand	Ales	High	Low	78%	64°F	72°F
Danstar - Munich Classic Wheat Beer Yeast	14	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	13	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F
White Labs - Bavarian Weizen Yeast WLP351	12	White Labs	Wheat	Medium	Low	75%	66°F	70°F

Other Ingredients Used In Weizenbock Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	43	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	26	Water Agt	Mash	9%	0% - 50%
Epsom Salt	24	Water Agt	Mash	8%	0% - 50%
Irish Moss	23	Fining	Boil	71%	0% - 100%
Lactic acid	20	Water Agt	Sparge	75%	0% - 100%
Whirlfloc	15	Fining	Boil	54%	1% - 100%
Calcium Chloride (anhydrous)	15	Water Agt	Mash	19%	0% - 100%
Baking Soda	12	Water Agt	Mash	14%	0% - 68%
Phosphoric acid	12	Water Agt	Mash	61%	0% - 100%
Wyeast - Beer Nutrient	8	Water Agt	Boil	58%	0% - 100%

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