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	7804
Weizenbock	25 L	6.54%	13.97	1.066	1.016		BIAB	5047
10C.Weizenbock	21 L	8.01%	22.74	1.081	1.020		All Grain	4945
Vitus Clone	21 L	7.16%	19.94	1.073	1.018		All Grain	4198
Bismarck Weizenbock Braumeister 20L	21 L	7.98%	21.62	1.078	1.017		BIAB	4178
Hempnotic Weizenbock	5 gal	7.53%	21.2	1.076	1.019		All Grain	2946
Apricot Honey Hefeweizen	5 gal	11.26%	15.29	1.103	1.026		Partial Mash	2581
Weizenbock	14 L	7.91%	19.05	1.075	1.015		Partial Mash	2544
#61 Smoked Weizenbock	40 L	7.87%	27.93	1.068	1.008		All Grain	2481
Extract Weizenbock	2 gal	8.82%	27.61	1.090	1.022		extract	2429

Newest Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Widder Ritter	20 L	7.73%	20.93	1.068	1.009		All Grain	70
Formenton	4.5 L	6.8%	27.26	1.067	1.015		All Grain	12
German Weizen	221 L	7.27%	16.31	1.064	1.009		All Grain	21
German Weizen	242 L	5.04%	0	1.051	1.013		All Grain	20
German Weizen	242 L	2.23%	0	1.023	1.006		All Grain	20
German Weizen	220 L	7.79%	17.58	1.068	1.009		All Grain	26
Dunkel weizenbock	2.5 gal	7.09%	22.72	1.070	1.016		BIAB	14
5bbl trishwiess	105 gal	6.36%	15.06	1.058	1.010		All Grain	23
Punch Buggy	6 gal	7.52%	17.42	1.079	1.021		BIAB	32
Awesome Recipe	6 L	6.28%	21.64	1.068	1.021		All Grain	25

Fermentables Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	124	German	Grain	base malt	2°L	37	48%	8% - 100%
German - Pilsner	84	German	Grain	base malt	1.6°L	38	33%	8% - 100%
Munich - Light 10L	77		Grain	specialty malt	10°L	33	20%	4% - 67%
Belgian - Special B	71	Belgian	Grain	roasted malt	115°L	34	3%	1% - 11%
German - Vienna	61	German	Grain	base malt	4°L	37	24%	1% - 69%
Munich Dark 20L	58		Grain	specialty malt	20°L	34	20%	3% - 52%
German - Melanoidin	54	German	Grain	roasted malt	25°L	37	4%	0% - 13%
German - Dark Wheat	50	German	Grain	base malt	6.5°L	39	39%	6% - 100%
American - White Wheat	42	American	Grain	base malt	2.8°L	40	40%	5% - 84%
American - Caramel / Crystal 40L	34	American	Grain	crystal malt	40°L	34	4%	2% - 20%

Hops Used In Weizenbock Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	64	3.75	65%	0% - 100%
Tettnanger	51	4.5	51%	0% - 100%
Hallertau Hersbrucker	43	4	57%	15% - 100%
Magnum	36	15	62%	5% - 100%
Domestic Hallertau	30	3.9	66%	8% - 100%
Perle	29	8.2	57%	9% - 100%
Saaz	26	3.5	47%	8% - 100%
Cascade	11	7	48%	10% - 100%
Hallertau Tradition (Germany)	11	5	58%	22% - 100%
Mandarina Bavaria	9	8.5	29%	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%
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%

Yeasts Used In Weizenbock Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Weihenstephan Weizen 3068	63	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	57	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	50	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Mangrove Jack - Bavarian Wheat Yeast M20	32	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
White Labs - Hefeweizen IV Ale Yeast WLP380	16	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Fermentis - Safale-WB06	13	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Danstar - Munich Classic Wheat Beer Yeast	12	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	12	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F
White Labs - Bavarian Weizen Yeast WLP351	11	White Labs	Wheat	Medium	Low	75%	66°F	70°F
Wyeast - Bavarian Wheat 3638	11	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
Gypsum	27	Water Agt	Mash	15%	0% - 100%
Irish Moss	20	Fining	Boil	76%	0% - 100%
Epsom Salt	16	Water Agt	Mash	4%	0% - 25%
Calcium Chloride (dihydrate)	15	Water Agt	Mash	6%	0% - 50%
Lactic acid	15	Water Agt	Mash	87%	0% - 100%
Whirlfloc	11	Fining	Boil	63%	1% - 100%
Baking Soda	9	Water Agt	Mash	12%	0% - 68%
Phosphoric acid	9	Water Agt	Mash	63%	0% - 100%
Calcium Chloride (dihydrate)	7	Water Agt	Sparge	14%	0% - 56%
Calcium Chloride (anhydrous)	7	Water Agt	Mash	23%	0% - 100%

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