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German Wheat Beer - Weizenbock

BJCP Style Guide

Top 10 Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
WEIZEN BOCK
21 L 7.95% 22.51 1.081 1.020
All Grain 3625
Weizenbock
25 L 6.54% 13.97 1.066 1.016
BIAB 2813
10C.Weizenbock
21 L 8.01% 22.74 1.081 1.020
All Grain 2336
Bismarck Weizenbock Braumeister 20L
21 L 7.98% 21.62 1.078 1.017
BIAB 1903
Weizenbock
20 L 7.14% 20.28 1.073 1.018
All Grain 1513
Weizenbock
14 L 7.91% 19.05 1.075 1.015
Partial Mash 1299
Apricot Honey Hefeweizen
5 gal 11.26% 15.29 1.103 1.026
Partial Mash 1294
#61 Smoked Weizenbock
40 L 7.87% 27.93 1.068 1.008
All Grain 1291
Hempnotic Weizenbock
5 gal 7.53% 21.2 1.076 1.019
All Grain 1215
Taking the hobbits to Weizengard
40 L 6.35% 20.72 1.072 1.024
All Grain 1191

Newest Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
Vitus Clone
26 L 7.49% 14.17 1.075 1.018
All Grain 7
Awesome Recipe
5 gal 7.52% 31.38 1.077 1.020
extract 7
Awesome Recipe
5 gal 6.15% 0 1.062 1.016
Partial Mash 5
Awesome Recipe
5 gal 6.15% 0 1.062 1.016
extract 8
Erdinger Pikantus Excract Clone
5 gal 6.15% 0 1.062 1.016
extract 11
Weizenbock
18 L 6.95% 24.62 1.068 1.017
All Grain 13
Boar's Lair Aventinus
5.5 gal 4.38% 0 1.044 1.011
BIAB 13
Weizenbock II
3 gal 6.76% 27.44 1.081 1.029
Partial Mash 24
Roggenbock
22 L 7.41% 22.36 1.074 1.018
All Grain 21
Weizenbock
5 gal 8.79% 34.59 1.083 1.020
All Grain 25

Fermentables Used In Weizenbock Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Wheat Malt 90 German Grain base malt 2°L
37 48% 8% - 100%
German - Pilsner 60 German Grain base malt 1.6°L
38 31% 8% - 60%
Belgian - Special B 45 Belgian Grain roasted malt 115°L
34 4% 2% - 11%
German - Melanoidin 42 German Grain roasted malt 25°L
37 4% 0% - 13%
German - Vienna 42 German Grain base malt 4°L
37 21% 3% - 45%
German - Munich Light 41 German Grain base malt 6°L
37 19% 4% - 67%
German - Dark Wheat 31 German Grain base malt 6.5°L
39 37% 6% - 80%
American - Caramel / Crystal 40L 29 American Grain crystal malt 40°L
34 5% 3% - 20%
German - Chocolate Wheat 26 German Grain roasted malt 413°L
31 3% 1% - 10%
American - White Wheat 25 American Grain base malt 2.8°L
40 41% 5% - 84%

Hops Used In Weizenbock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 37 3.75 67% 0% - 100%
Hallertau Hersbrucker 29 4 59% 17% - 100%
Domestic Hallertau 27 3.9 65% 8% - 100%
Tettnanger 26 4.5 50% 20% - 100%
Saaz 24 3.5 45% 8% - 100%
Magnum 20 15 63% 5% - 100%
Perle 19 8.2 64% 17% - 100%
Mandarina Bavaria 9 8.5 26% 10% - 50%
Cascade 6 7 62% 22% - 100%
Willamette 5 4.5 16% 3% - 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%
American - Chocolate 2 American Grain roasted malt 350°L
29 58% 15% - 100%
German - Carafa III 2 German Grain roasted malt 535°L
32 11% 8% - 15%
German - Caramel Wheat 2 German Grain crystal malt 46°L
34 18% 15% - 20%
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 40% 40% - 40%
German - Vienna 1 German Grain base malt 4°L
37 38% 38% - 38%
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%
New Zealand - Munich Malt 1 New Zealand Grain base malt 7.86802°L
36.8 28% 28% - 28%
German - De-Husked Caraf III 1 German Grain roasted malt 470°L
32 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 41 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06 39 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Wyeast - Weihenstephan Weizen 3068 35 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Mangrove Jack - Bavarian Wheat Yeast M20 14 Mangrove Jack Ale n/a Low 73% 59°F 86°F
White Labs - Hefeweizen IV Ale Yeast WLP380 10 White Labs Wheat Medium Low 76.5% 66°F 70°F
Wyeast - Bavarian Wheat 3056 7 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
White Labs - Bavarian Weizen Yeast WLP351 7 White Labs Wheat Medium Low 75% 66°F 70°F
Danstar - Munich Dry Wheat Yeast 6 Danstar Wheat Medium Medium 75% 64°F 70°F
Danstar - Munich Classic Wheat Beer Yeast 5 Danstar Wheat .09 Low 75% 63°F 72°F
Wyeast - Bavarian Wheat 3638 5 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 17 Fining Boil 88% 2% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Boil 11% 0% - 56%
Gypsum 7 Water Agt Mash 35% 0% - 100%
Whirlfloc 5 Fining Boil 56% 36% - 100%
Wyeast - Beer Nutrient 4 Water Agt Mash 58% 9% - 100%
Epsom Salt 4 Water Agt Mash 7% 0% - 12%
Phosphoric acid 3 Water Agt Mash 54% 1% - 96%
Table Salt 2 Flavor Boil 6% 0% - 11%
Baking Soda 1 Water Agt Sparge 6% 5% - 7%
Chalk 1 Water Agt Mash 2% 2% - 2%

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