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 GuideTop 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% |