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	3475
Weizenbock	25 L	6.54%	13.97	1.066	1.016		BIAB	2709
10C.Weizenbock	21 L	8.01%	22.74	1.081	1.020		All Grain	2244
Bismarck Weizenbock Braumeister 20L	21 L	7.98%	21.62	1.078	1.017		BIAB	1826
Weizenbock	20 L	7.14%	20.28	1.073	1.018		All Grain	1445
Weizenbock	14 L	7.91%	19.05	1.075	1.015		Partial Mash	1258
Apricot Honey Hefeweizen	5 gal	11.26%	15.29	1.103	1.026		Partial Mash	1251
#61 Smoked Weizenbock	40 L	7.87%	27.93	1.068	1.008		All Grain	1248
Taking the hobbits to Weizengard	40 L	6.35%	20.72	1.072	1.024		All Grain	1150
Hempnotic Weizenbock	5 gal	7.53%	21.2	1.076	1.019		All Grain	1144

Newest Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Weissenbock Dubh	19 L	8.2%	17.24	1.081	1.018		BIAB	7
Weizenbock	25 L	7.03%	33.29	1.071	1.018		All Grain	36
#166 CHÂTEAU WHEAT MUNICH LIGHT 16 EBC	27 L	6.51%	18.59	1.068	1.018		All Grain	11
Classic Weizenbock	5 gal	7.87%	40.76	1.080	1.024		All Grain	16
Weizenbock	5 gal	8.46%	20.38	1.075	1.011		BIAB	7
Weizenbock	21 L	6.69%	25.12	1.069	1.018		All Grain	9
Blueberry Weizenbock	5.5 gal	7.19%	18.31	1.073	1.018		BIAB	24
wwwkk	21 L	3.13%	0	1.033	1.009		All Grain	15
Vitus Clone	10 L	7.72%	17.77	1.081	1.022		BIAB	33
Weizenbock Colombia ''	10 L	6.76%	21.02	1.070	1.018		All Grain	39

Fermentables Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	87	German	Grain	base malt	2°L	37	48%	8% - 100%
German - Pilsner	60	German	Grain	base malt	1.6°L	38	31%	8% - 60%
Belgian - Special B	42	Belgian	Grain	roasted malt	115°L	34	4%	2% - 11%
German - Munich Light	41	German	Grain	base malt	6°L	37	19%	4% - 67%
German - Melanoidin	39	German	Grain	roasted malt	25°L	37	4%	0% - 13%
German - Vienna	37	German	Grain	base malt	4°L	37	20%	3% - 45%
German - Dark Wheat	31	German	Grain	base malt	6.5°L	39	37%	6% - 63%
American - Caramel / Crystal 40L	27	American	Grain	crystal malt	40°L	34	5%	3% - 20%
German - Chocolate Wheat	25	German	Grain	roasted malt	413°L	31	3%	1% - 10%
German - Munich Dark	24	German	Grain	base malt	15.5°L	37	19%	7% - 52%

Hops Used In Weizenbock Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	36	3.75	66%	0% - 100%
Hallertau Hersbrucker	28	4	59%	17% - 100%
Domestic Hallertau	26	3.9	62%	8% - 100%
Saaz	23	3.5	46%	8% - 100%
Tettnanger	23	4.5	50%	20% - 100%
Magnum	19	15	62%	5% - 100%
Perle	18	8.2	62%	17% - 100%
Mandarina Bavaria	9	8.5	26%	10% - 50%
Northern Brewer	5	7.8	60%	17% - 100%
Spalt	5	4.5	33%	13% - 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%
Finland - Chocolate Malt	1	Finland	Grain	roasted malt	338°L	31	7%	7% - 7%
German - Chocolate Rye	1	German	Grain	roasted malt	240°L	31	29%	29% - 29%
American - Wheat	1	American	Grain	base malt	1.8°L	38	56%	56% - 56%
German - Vienna	1	German	Grain	base malt	4°L	37	38%	38% - 38%
German - Carafa III	1	German	Grain	roasted malt	535°L	32	15%	15% - 15%
American - Caramel / Crystal 80L	1	American	Grain	crystal malt	80°L	33	33%	33% - 33%
New Zealand - Munich Malt	1	New Zealand	Grain	base malt	7.86802°L	36.8	28%	28% - 28%

Yeasts Used In Weizenbock Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06	37	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
White Labs - Hefeweizen Ale Yeast WLP300	35	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Wyeast - Weihenstephan Weizen 3068	32	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	10	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Wyeast - Bavarian Wheat 3056	7	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F
Danstar - Munich Dry Wheat Yeast	6	Danstar	Wheat	Medium	Medium	75%	64°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	6	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3638	5	Wyeast	Wheat	0.1	Low	73%	64°F	75°F
White Labs - Bavarian Weizen Yeast WLP351	5	White Labs	Wheat	Medium	Low	75%	66°F	70°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%
Calcium Chloride	9	Water Agt	Mash	11%	0% - 56%
Gypsum	8	Water Agt	Mash	31%	0% - 100%
Epsom Salt	4	Water Agt	Sparge	6%	0% - 12%
Whirlfloc	4	Fining	Boil	62%	48% - 100%
Phosphoric acid	3	Water Agt	Mash	54%	1% - 96%
Baking Soda	2	Water Agt	Mash	4%	0% - 7%
Chalk	2	Water Agt	Mash	1%	0% - 2%
Table Salt	2	Water Agt	Mash	6%	0% - 11%
Lactic acid	2	Water Agt	Sparge	50%	0% - 99%

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