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	3645
10C.Weizenbock	21 L	8.01%	22.74	1.081	1.020		All Grain	3225
Bismarck Weizenbock Braumeister 20L	21 L	7.98%	21.62	1.078	1.017		BIAB	2739
Hempnotic Weizenbock	5 gal	7.53%	21.2	1.076	1.019		All Grain	1853
Weizenbock	14 L	7.91%	19.05	1.075	1.015		Partial Mash	1711
Apricot Honey Hefeweizen	5 gal	11.26%	15.29	1.103	1.026		Partial Mash	1692
#61 Smoked Weizenbock	40 L	7.87%	27.93	1.068	1.008		All Grain	1671
Extract Weizenbock	2 gal	8.82%	27.61	1.090	1.022		extract	1598
Taking the hobbits to Weizengard	40 L	6.35%	20.72	1.072	1.024		All Grain	1544
Wheat	21 L	7.58%	17.52	1.079	1.021		BIAB	1275

Newest Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Idle Vice Wheat	7 gal	6.99%	73.51	1.065	1.012		All Grain	4
Wiezenbock	20 L	9.15%	19.9	1.080	1.011		All Grain	14
Banana Bock	5 gal	7.79%	10.02	1.078	1.018		All Grain	11
Campfire Wheat	7 gal	6.77%	32.48	1.071	1.019		BIAB	4
Jubeer	24 L	5.02%	0	1.051	1.013		All Grain	4
Vitus Clone	5.2 L	7.79%	26.55	1.079	1.020		BIAB	24
Weizenbock	20.8 L	6.57%	17.44	1.069	1.019		BIAB	13
Awesome Recipe	20.8 L	7.01%	15.27	1.071	1.018		All Grain	25
Thawatchai Lot 4 Weizenbock	7 L	8.12%	31.96	1.084	1.022		All Grain	51
Baijerilainen Wehnäbock	22 L	7.47%	21.84	1.076	1.019		All Grain	31

Fermentables Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	104	German	Grain	base malt	2°L	37	47%	8% - 100%
German - Pilsner	77	German	Grain	base malt	1.6°L	38	31%	8% - 88%
Belgian - Special B	59	Belgian	Grain	roasted malt	115°L	34	4%	1% - 11%
German - Melanoidin	51	German	Grain	roasted malt	25°L	37	4%	0% - 13%
German - Munich Light	50	German	Grain	base malt	6°L	37	19%	4% - 67%
German - Vienna	44	German	Grain	base malt	4°L	37	20%	1% - 45%
German - Dark Wheat	38	German	Grain	base malt	6.5°L	39	38%	6% - 80%
American - White Wheat	32	American	Grain	base malt	2.8°L	40	41%	5% - 84%
American - Caramel / Crystal 40L	31	American	Grain	crystal malt	40°L	34	4%	2% - 20%
German - Chocolate Wheat	30	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	54	3.75	67%	0% - 100%
Tettnanger	37	4.5	50%	0% - 100%
Hallertau Hersbrucker	36	4	56%	15% - 100%
Magnum	28	15	60%	5% - 100%
Domestic Hallertau	27	3.9	65%	8% - 100%
Saaz	26	3.5	47%	8% - 100%
Perle	25	8.2	64%	9% - 100%
Mandarina Bavaria	11	8.5	29%	10% - 100%
Cascade	7	7	57%	17% - 100%
Mosaic	7	12.5	26%	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%
Finland - Chocolate Malt	1	Finland	Grain	roasted malt	338°L	31	7%	7% - 7%
German - Chocolate Wheat	1	German	Grain	roasted malt	413°L	31	8%	8% - 8%
Belgian - CaraMunich	1	Belgian	Grain	crystal malt	50°L	33	13%	13% - 13%
American - Bonlander Munich	1	American	Grain	base malt	10°L	36	67%	67% - 67%
German - Pilsner	1	German	Grain	base malt	1.6°L	38	50%	50% - 50%
German - Carafa III	1	German	Grain	roasted malt	535°L	32	8%	8% - 8%
American - Munich - Dark 20L	1	American	Grain	base malt	20°L	33	4%	4% - 4%
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
White Labs - Hefeweizen Ale Yeast WLP300	47	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Wyeast - Weihenstephan Weizen 3068	43	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	43	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Mangrove Jack - Bavarian Wheat Yeast M20	22	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
White Labs - Hefeweizen IV Ale Yeast WLP380	12	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
Danstar - Munich Classic Wheat Beer Yeast	9	Danstar	Wheat	.09	Low	75%	63°F	72°F
White Labs - Bavarian Weizen Yeast WLP351	8	White Labs	Wheat	Medium	Low	75%	66°F	70°F
Wyeast - Bavarian Wheat 3638	7	Wyeast	Wheat	0.1	Low	73%	64°F	75°F
Imperial Yeast - G01 Stefon	7	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	16	Fining	Boil	87%	2% - 100%
Gypsum	15	Water Agt	Mash	28%	0% - 100%
Epsom Salt	9	Water Agt	Sparge	7%	0% - 25%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	11%	0% - 56%
Whirlfloc	9	Water Agt	Boil	63%	25% - 100%
Wyeast - Beer Nutrient	6	Water Agt	Boil	58%	0% - 100%
Phosphoric acid	5	Water Agt	Mash	52%	0% - 98%
Calcium Chloride (anhydrous)	4	Water Agt	Mash	29%	0% - 100%
Lactic acid	4	Water Agt	Mash	80%	0% - 100%
Table Salt	3	Water Agt	Mash	3%	0% - 11%

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