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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