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	3870
Weizenbock	25 L	6.54%	13.97	1.066	1.016		BIAB	2941
10C.Weizenbock	21 L	8.01%	22.74	1.081	1.020		All Grain	2468
Bismarck Weizenbock Braumeister 20L	21 L	7.98%	21.62	1.078	1.017		BIAB	2033
Weizenbock	20 L	7.14%	20.28	1.073	1.018		All Grain	1631
Weizenbock	14 L	7.91%	19.05	1.075	1.015		Partial Mash	1368
#61 Smoked Weizenbock	40 L	7.87%	27.93	1.068	1.008		All Grain	1362
Apricot Honey Hefeweizen	5 gal	11.26%	15.29	1.103	1.026		Partial Mash	1351
Hempnotic Weizenbock	5 gal	7.53%	21.2	1.076	1.019		All Grain	1332
Taking the hobbits to Weizengard	40 L	6.35%	20.72	1.072	1.024		All Grain	1275

Newest Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Batch 67 LemonPepper	38 L	5.94%	50.39	1.063	1.017		All Grain	0
Blitzen's Big Dock	21 L	8.18%	19.99	1.082	1.020		All Grain	31
Awesome Recipe	5 gal	8.93%	0	1.091	1.023		Partial Mash	4
Trick or Treat Bock	30 gal	8.21%	25.79	1.079	1.020		BIAB	13
Luc's Weizenbock	25 L	8.18%	39.71	1.075	1.012		All Grain	75
Weizenbock ii	25 L	5.44%	28.3	1.055	1.013		BIAB	21
Bye Zenbock	28.5 L	6.74%	25.74	1.072	1.021		All Grain	14
300	18 L	6.94%	24.6	1.072	1.019		All Grain	11
Weizenbock	10 L	8.81%	18.43	1.083	1.016		extract	45
Singapore Weizenbock	21 L	6.7%	0	1.064	1.013		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	62	German	Grain	base malt	1.6°L	38	31%	8% - 60%
Belgian - Special B	49	Belgian	Grain	roasted malt	115°L	34	4%	2% - 11%
German - Vienna	43	German	Grain	base malt	4°L	37	21%	1% - 45%
German - Melanoidin	43	German	Grain	roasted malt	25°L	37	4%	0% - 13%
German - Munich Light	42	German	Grain	base malt	6°L	37	19%	4% - 67%
German - Dark Wheat	32	German	Grain	base malt	6.5°L	39	38%	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	26	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	41	3.75	68%	0% - 100%
Hallertau Hersbrucker	29	4	59%	17% - 100%
Tettnanger	26	4.5	50%	20% - 100%
Domestic Hallertau	26	3.9	64%	8% - 100%
Saaz	25	3.5	45%	8% - 100%
Magnum	21	15	65%	5% - 100%
Perle	20	8.2	66%	17% - 100%
Mandarina Bavaria	9	8.5	26%	10% - 50%
Cascade	6	7	62%	22% - 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%
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 - Safbrew - Wheat Beer Yeast WB-06	39	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	36	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	11	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
White Labs - Bavarian Weizen Yeast WLP351	8	White Labs	Wheat	Medium	Low	75%	66°F	70°F
Wyeast - Bavarian Wheat 3056	7	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
Imperial Yeast - G01 Stefon	5	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	Other	Boil	87%	2% - 100%
Gypsum	10	Water Agt	Mash	38%	0% - 100%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	11%	0% - 56%
Whirlfloc	7	Fining	Boil	67%	36% - 100%
Epsom Salt	6	Water Agt	Mash	8%	0% - 25%
Wyeast - Beer Nutrient	6	Water Agt	Boil	48%	3% - 100%
Phosphoric acid	4	Water Agt	Mash	52%	0% - 98%
Baking Soda	2	Water Agt	Sparge	13%	5% - 28%
Lactic acid	2	Water Agt	Sparge	66%	0% - 100%
Table Salt	2	Water Agt	Mash	6%	0% - 11%

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