Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

German Wheat Beer - Weizenbock

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 7350
Weizenbock
25 L 6.54% 13.97 1.066 1.016
BIAB 4665
10C.Weizenbock
21 L 8.01% 22.74 1.081 1.020
All Grain 4469
Bismarck Weizenbock Braumeister 20L
21 L 7.98% 21.62 1.078 1.017
BIAB 3664
Vitus Clone
21 L 7.16% 19.94 1.073 1.018
All Grain 3040
Hempnotic Weizenbock
5 gal 7.53% 21.2 1.076 1.019
All Grain 2496
Weizenbock
14 L 7.91% 19.05 1.075 1.015
Partial Mash 2224
#61 Smoked Weizenbock
40 L 7.87% 27.93 1.068 1.008
All Grain 2185
Apricot Honey Hefeweizen
5 gal 11.26% 15.29 1.103 1.026
Partial Mash 2171
Extract Weizenbock
2 gal 8.82% 27.61 1.090 1.022
extract 2104

Newest Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
Hopfenweisse-Bock
12 L 7.02% 30.01 1.071 1.018
All Grain 21
weizenbock tap 5
25 L 7.12% 26.23 1.072 1.018
All Grain 34
Bavarian IPA
7 L 7.4% 18.15 1.071 1.015
All Grain 29
Trigo Complex
20 L 6.54% 15.14 1.067 1.017
All Grain 49
Golden Phoniex
19.67 L 5.21% 77.16 1.050 1.010
extract 22
Eros malatas Buza 1.0
20 L 7.62% 18.26 1.077 1.019
extract 33
Quick Slam Dunk Idea
5.5 gal 8.62% 27.27 1.082 1.016
extract 37
Weizenwit
5 gal 7.35% 23.02 1.075 1.019
All Grain 44
Aventinus type
28 L 5.87% 19.6 1.061 1.017
BIAB 84
Ladenburgerish Weizenbock Hell
7 gal 8.37% 21.75 1.085 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 96 German Grain base malt 2°L
37 48% 8% - 100%
German - Pilsner 69 German Grain base malt 1.6°L
38 30% 8% - 60%
Munich - Light 10L 64 Grain specialty malt 10°L
33 20% 4% - 67%
Belgian - Special B 54 Belgian Grain roasted malt 115°L
34 3% 2% - 11%
Munich Dark 20L 52 Grain specialty malt 20°L
34 19% 3% - 52%
German - Melanoidin 44 German Grain roasted malt 25°L
37 4% 0% - 13%
German - Vienna 42 German Grain base malt 4°L
37 21% 3% - 45%
German - Dark Wheat 35 German Grain base malt 6.5°L
39 39% 6% - 80%
American - White Wheat 32 American Grain base malt 2.8°L
40 40% 5% - 84%
Rice Hulls 31 Adjunct other 0°L
0 5% 2% - 14%

Hops Used In Weizenbock Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 46 3.75 68% 0% - 100%
Hallertau Hersbrucker 30 4 58% 17% - 100%
Tettnanger 29 4.5 53% 20% - 100%
Magnum 28 15 63% 5% - 100%
Domestic Hallertau 24 3.9 63% 8% - 100%
Saaz 22 3.5 48% 8% - 100%
Perle 20 8.2 58% 9% - 100%
Mandarina Bavaria 9 8.5 29% 10% - 100%
Cascade 8 7 62% 17% - 100%
Mosaic 7 12.5 37% 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%
Munich Dark 20L 2 Grain specialty malt 20°L
34 52% 4% - 100%
American - Chocolate 2 American Grain roasted malt 350°L
29 58% 15% - 100%

Yeasts Used In Weizenbock Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Weihenstephan Weizen 3068 44 Wyeast Wheat 0.1 Low 75% 64°F 75°F
White Labs - Hefeweizen Ale Yeast WLP300 44 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 42 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Mangrove Jack - Bavarian Wheat Yeast M20 19 Mangrove Jack Ale n/a Low 73% 59°F 86°F
White Labs - Hefeweizen IV Ale Yeast WLP380 14 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 8 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
Danstar - Munich Classic Wheat Beer Yeast 8 Danstar Wheat .09 Low 75% 63°F 72°F
Danstar - Munich Dry Wheat Yeast 7 Danstar Wheat Medium Medium 75% 64°F 70°F
Imperial Yeast - G01 Stefon 6 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
Gypsum 19 Water Agt Mash 19% 0% - 100%
Irish Moss 15 Fining Boil 86% 2% - 100%
Epsom Salt 11 Water Agt Sparge 6% 0% - 25%
Whirlfloc 9 Water Agt Boil 70% 33% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 16% 0% - 64%
Lactic acid 7 Water Agt Mash 83% 0% - 100%
Phosphoric acid 7 Water Agt Sparge 62% 0% - 99%
Baking Soda 6 Water Agt Mash 8% 0% - 28%
Calcium Chloride (dihydrate) 6 Water Agt Boil 15% 0% - 56%
Calcium Chloride (anhydrous) 5 Water Agt Mash 7% 0% - 29%

Photos