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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 4074
Weizenbock
25 L 6.54% 13.97 1.066 1.016
BIAB 3083
10C.Weizenbock
21 L 8.01% 22.74 1.081 1.020
All Grain 2568
Bismarck Weizenbock Braumeister 20L
21 L 7.98% 21.62 1.078 1.017
BIAB 2142
Weizenbock
20 L 7.14% 20.28 1.073 1.018
All Grain 1709
Hempnotic Weizenbock
5 gal 7.53% 21.2 1.076 1.019
All Grain 1429
Weizenbock
14 L 7.91% 19.05 1.075 1.015
Partial Mash 1429
#61 Smoked Weizenbock
40 L 7.87% 27.93 1.068 1.008
All Grain 1405
Apricot Honey Hefeweizen
5 gal 11.26% 15.29 1.103 1.026
Partial Mash 1404
Taking the hobbits to Weizengard
40 L 6.35% 20.72 1.072 1.024
All Grain 1312

Newest Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
Weizenbock
11.9 gal 7.21% 26.93 1.073 1.018
All Grain 16
Nana-Nana
32 gal 9.45% 143.29 1.082 1.009
All Grain 5
Iso Ace
5.75 gal 8.02% 32.72 1.076 1.019
BIAB 16
HEFEWEIZEN
20 L 5.79% 13.58 1.067 1.023
All Grain 21
Trigo negta
20 L 5.02% 0 1.051 1.013
All Grain 9
88.Weizen Bock
44 L 6.56% 24.56 1.066 1.016
All Grain 9
Aventinus Clone
22.75 L 7.93% 23.9 1.078 1.018
BIAB 29
Christmas Balls Weizenbock
5.5 gal 8.54% 23.46 1.086 1.021
Partial Mash 34
Batch 67 LemonPepper
38 L 5.94% 50.39 1.063 1.017
All Grain 32
Blitzen's Big Dock
21 L 8.3% 19.17 1.087 1.024
All Grain 72

Fermentables Used In Weizenbock Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Wheat Malt 91 German Grain base malt 2°L
37 48% 8% - 100%
German - Pilsner 66 German Grain base malt 1.6°L
38 31% 8% - 60%
Belgian - Special B 52 Belgian Grain roasted malt 115°L
34 4% 2% - 11%
German - Munich Light 44 German Grain base malt 6°L
37 20% 4% - 67%
German - Vienna 44 German Grain base malt 4°L
37 20% 1% - 45%
German - Melanoidin 44 German Grain roasted malt 25°L
37 4% 0% - 13%
German - Dark Wheat 35 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%
American - White Wheat 28 American Grain base malt 2.8°L
40 41% 5% - 84%
German - Chocolate Wheat 27 German Grain roasted malt 413°L
31 3% 1% - 10%

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 32 4 57% 17% - 100%
Saaz 26 3.5 45% 8% - 100%
Tettnanger 26 4.5 50% 20% - 100%
Domestic Hallertau 25 3.9 64% 8% - 100%
Magnum 24 15 67% 5% - 100%
Perle 23 8.2 63% 9% - 100%
Mandarina Bavaria 11 8.5 29% 10% - 100%
Chinook 5 13 22% 10% - 50%
Cascade 5 7 60% 20% - 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%
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 40% 40% - 40%
United Kingdom - Crystal 45L 1 United Kingdom Grain crystal malt 45°L
34 29% 29% - 29%
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%
German - Melanoidin 1 German Grain roasted malt 25°L
37 14% 14% - 14%
German - CaraAroma 1 German Grain crystal malt 130°L
34 100% 100% - 100%
American - Caramel / Crystal 80L 1 American Grain crystal malt 80°L
33 33% 33% - 33%
United Kingdom - Pale Chocolate 1 United Kingdom Grain roasted malt 207°L
33 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 44 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 40 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 11 White Labs Wheat Medium Low 76.5% 66°F 70°F
Wyeast - Bavarian Wheat 3056 8 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
White Labs - Bavarian Weizen Yeast WLP351 8 White Labs Wheat Medium Low 75% 66°F 70°F
Danstar - Munich Classic Wheat Beer Yeast 7 Danstar Wheat .09 Low 75% 63°F 72°F
Imperial Yeast - G01 Stefon 6 Imperial Yeast German Ale Low 73% 63°F 73°F
Danstar - Munich Dry Wheat Yeast 6 Danstar Wheat Medium Medium 75% 64°F 70°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 12 Water Agt Boil 32% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 11% 0% - 56%
Whirlfloc 8 Fining Boil 62% 29% - 100%
Epsom Salt 7 Water Agt Mash 7% 0% - 25%
Wyeast - Beer Nutrient 7 Water Agt Mash 56% 3% - 100%
Phosphoric acid 5 Water Agt Mash 60% 0% - 98%
Lactic acid 3 Water Agt Mash 75% 0% - 100%
Table Salt 3 Water Agt Mash 4% 0% - 11%
Baking Soda 2 Water Agt Mash 13% 5% - 28%

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