German Wheat Beer - Weizenbock
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 | 7350 | |
| Weizenbock |
25 L | 6.54% | 13.97 | 1.066 | 1.016 | BIAB | 4665 | |
| 10C.Weizenbock |
21 L | 8.01% | 22.74 | 1.081 | 1.020 | All Grain | 4469 | |
| Bismarck Weizenbock Braumeister 20L |
21 L | 7.98% | 21.62 | 1.078 | 1.017 | BIAB | 3664 | |
| Vitus Clone |
21 L | 7.16% | 19.94 | 1.073 | 1.018 | All Grain | 3040 | |
| Hempnotic Weizenbock |
5 gal | 7.53% | 21.2 | 1.076 | 1.019 | All Grain | 2496 | |
| Weizenbock |
14 L | 7.91% | 19.05 | 1.075 | 1.015 | Partial Mash | 2224 | |
| #61 Smoked Weizenbock |
40 L | 7.87% | 27.93 | 1.068 | 1.008 | All Grain | 2185 | |
| Apricot Honey Hefeweizen |
5 gal | 11.26% | 15.29 | 1.103 | 1.026 | Partial Mash | 2171 | |
| Extract Weizenbock |
2 gal | 8.82% | 27.61 | 1.090 | 1.022 | extract | 2104 |
Newest Weizenbock Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Hopfenweisse-Bock |
12 L | 7.02% | 30.01 | 1.071 | 1.018 | All Grain | 21 | |
| weizenbock tap 5 |
25 L | 7.12% | 26.23 | 1.072 | 1.018 | All Grain | 34 | |
| Bavarian IPA |
7 L | 7.4% | 18.15 | 1.071 | 1.015 | All Grain | 29 | |
| Trigo Complex |
20 L | 6.54% | 15.14 | 1.067 | 1.017 | All Grain | 49 | |
| Golden Phoniex |
19.67 L | 5.21% | 77.16 | 1.050 | 1.010 | extract | 22 | |
| Eros malatas Buza 1.0 |
20 L | 7.62% | 18.26 | 1.077 | 1.019 | extract | 33 | |
| Quick Slam Dunk Idea |
5.5 gal | 8.62% | 27.27 | 1.082 | 1.016 | extract | 37 | |
| Weizenwit |
5 gal | 7.35% | 23.02 | 1.075 | 1.019 | All Grain | 44 | |
| Aventinus type |
28 L | 5.87% | 19.6 | 1.061 | 1.017 | BIAB | 84 | |
| Ladenburgerish Weizenbock Hell |
7 gal | 8.37% | 21.75 | 1.085 | 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 | 96 | German | Grain | base malt |
2°L
|
37 | 48% | 8% - 100% |
| German - Pilsner | 69 | German | Grain | base malt |
1.6°L
|
38 | 30% | 8% - 60% |
| Munich - Light 10L | 64 | Grain | specialty malt |
10°L
|
33 | 20% | 4% - 67% | |
| Belgian - Special B | 54 | Belgian | Grain | roasted malt |
115°L
|
34 | 3% | 2% - 11% |
| Munich Dark 20L | 52 | Grain | specialty malt |
20°L
|
34 | 19% | 3% - 52% | |
| German - Melanoidin | 44 | German | Grain | roasted malt |
25°L
|
37 | 4% | 0% - 13% |
| German - Vienna | 42 | German | Grain | base malt |
4°L
|
37 | 21% | 3% - 45% |
| German - Dark Wheat | 35 | German | Grain | base malt |
6.5°L
|
39 | 39% | 6% - 80% |
| American - White Wheat | 32 | American | Grain | base malt |
2.8°L
|
40 | 40% | 5% - 84% |
| Rice Hulls | 31 | Adjunct | other |
0°L
|
0 | 5% | 2% - 14% |
Hops Used In Weizenbock Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 46 | 3.75 | 68% | 0% - 100% |
| Hallertau Hersbrucker | 30 | 4 | 58% | 17% - 100% |
| Tettnanger | 29 | 4.5 | 53% | 20% - 100% |
| Magnum | 28 | 15 | 63% | 5% - 100% |
| Domestic Hallertau | 24 | 3.9 | 63% | 8% - 100% |
| Saaz | 22 | 3.5 | 48% | 8% - 100% |
| Perle | 20 | 8.2 | 58% | 9% - 100% |
| Mandarina Bavaria | 9 | 8.5 | 29% | 10% - 100% |
| Cascade | 8 | 7 | 62% | 17% - 100% |
| Mosaic | 7 | 12.5 | 37% | 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% |
| Munich Dark 20L | 2 | Grain | specialty malt |
20°L
|
34 | 52% | 4% - 100% | |
| American - Chocolate | 2 | American | Grain | roasted malt |
350°L
|
29 | 58% | 15% - 100% |
Yeasts Used In Weizenbock Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Weihenstephan Weizen 3068 | 44 | Wyeast | Wheat | 0.1 | Low | 75% | 64°F | 75°F |
| White Labs - Hefeweizen Ale Yeast WLP300 | 44 | White Labs | Wheat | Medium | Low | 74% | 68°F | 72°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 42 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Mangrove Jack - Bavarian Wheat Yeast M20 | 19 | Mangrove Jack | Ale | n/a | Low | 73% | 59°F | 86°F |
| White Labs - Hefeweizen IV Ale Yeast WLP380 | 14 | White Labs | Wheat | Medium | Low | 76.5% | 66°F | 70°F |
| White Labs - Bavarian Weizen Yeast WLP351 | 8 | White Labs | Wheat | Medium | Low | 75% | 66°F | 70°F |
| Wyeast - Bavarian Wheat 3056 | 8 | Wyeast | Wheat | 0.1 | Medium | 75% | 64°F | 74°F |
| Danstar - Munich Classic Wheat Beer Yeast | 8 | Danstar | Wheat | .09 | Low | 75% | 63°F | 72°F |
| Danstar - Munich Dry Wheat Yeast | 7 | Danstar | Wheat | Medium | Medium | 75% | 64°F | 70°F |
| Imperial Yeast - G01 Stefon | 6 | 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 |
|---|---|---|---|---|---|
| Gypsum | 19 | Water Agt | Mash | 19% | 0% - 100% |
| Irish Moss | 15 | Fining | Boil | 86% | 2% - 100% |
| Epsom Salt | 11 | Water Agt | Sparge | 6% | 0% - 25% |
| Whirlfloc | 9 | Water Agt | Boil | 70% | 33% - 100% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 16% | 0% - 64% |
| Lactic acid | 7 | Water Agt | Mash | 83% | 0% - 100% |
| Phosphoric acid | 7 | Water Agt | Sparge | 62% | 0% - 99% |
| Baking Soda | 6 | Water Agt | Mash | 8% | 0% - 28% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Boil | 15% | 0% - 56% |
| Calcium Chloride (anhydrous) | 5 | Water Agt | Mash | 7% | 0% - 29% |
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