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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 Guide

Top 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%

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