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German Wheat Beer - Weizenbock

BJCP Style Guide

Top 10 Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
Weizenbock
25 L 6.54% 13.97 1.066 1.016
BIAB 3194
10C.Weizenbock
21 L 8.01% 22.74 1.081 1.020
All Grain 2684
Bismarck Weizenbock Braumeister 20L
21 L 7.98% 21.62 1.078 1.017
BIAB 2379
Weizenbock
20 L 7.14% 20.28 1.073 1.018
All Grain 1795
Hempnotic Weizenbock
5 gal 7.53% 21.2 1.076 1.019
All Grain 1543
Weizenbock
14 L 7.91% 19.05 1.075 1.015
Partial Mash 1473
Apricot Honey Hefeweizen
5 gal 11.26% 15.29 1.103 1.026
Partial Mash 1448
#61 Smoked Weizenbock
40 L 7.87% 27.93 1.068 1.008
All Grain 1446
Taking the hobbits to Weizengard
40 L 6.35% 20.72 1.072 1.024
All Grain 1377
Extract Weizenbock
2 gal 8.82% 27.61 1.090 1.022
extract 1312

Newest Weizenbock Recipes

Title Size ABV IBU OG FG Color Method Views
Weizenbock
120 L 7.13% 9.4 1.072 1.018
All Grain 0
Weizenbock
10 gal 6.58% 27.84 1.066 1.016
All Grain 21
Pat's weizenbock
5.5 gal 8.17% 0 1.083 1.021
All Grain 24
Weizenbock 1 bbl
24 gal 7.8% 31.38 1.080 1.020
All Grain 20
Awesome Recipe
20.8 L 6.94% 16.39 1.071 1.019
BIAB 38
Weizenbock
5.5 gal 7.48% 28.97 1.075 1.018
BIAB 40
Wheat beer - Weizenbock
11.5 L 7.95% 22.07 1.076 1.015
BIAB 42
Weizenbock
5.5 gal 8.3% 31.51 1.074 1.010
extract 35
Weizenbock
11.9 gal 7.21% 26.93 1.073 1.018
All Grain 59
Nana-Nana
32 gal 9.45% 143.29 1.082 1.009
All Grain 38

Fermentables Used In Weizenbock Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Wheat Malt 93 German Grain base malt 2°L
37 47% 8% - 100%
German - Pilsner 68 German Grain base malt 1.6°L
38 31% 8% - 60%
Belgian - Special B 56 Belgian Grain roasted malt 115°L
34 4% 2% - 11%
German - Munich Light 45 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 43 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 30 American Grain crystal malt 40°L
34 4% 3% - 20%
American - White Wheat 29 American Grain base malt 2.8°L
40 41% 5% - 84%
German - Chocolate Wheat 28 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 44 3.75 67% 0% - 100%
Hallertau Hersbrucker 33 4 58% 17% - 100%
Tettnanger 27 4.5 50% 20% - 100%
Saaz 25 3.5 46% 8% - 100%
Perle 25 8.2 64% 9% - 100%
Domestic Hallertau 25 3.9 64% 8% - 100%
Magnum 24 15 67% 5% - 100%
Mandarina Bavaria 11 8.5 29% 10% - 100%
Chinook 5 13 22% 10% - 50%
Cascade 5 7 76% 33% - 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 46 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 41 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
Wyeast - Bavarian Wheat 3056 10 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
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 17 Fining Boil 88% 2% - 100%
Gypsum 13 Water Agt Mash 27% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Boil 11% 0% - 56%
Whirlfloc 7 Water Agt Boil 67% 33% - 100%
Epsom Salt 6 Water Agt Mash 5% 0% - 12%
Phosphoric acid 5 Water Agt Mash 60% 0% - 98%
Wyeast - Beer Nutrient 5 Water Agt Boil 55% 3% - 100%
Lactic acid 4 Water Agt Sparge 80% 0% - 100%
Baking Soda 3 Water Agt Mash 10% 0% - 28%
Table Salt 3 Water Agt Mash 4% 0% - 11%

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