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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