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	8730
Vitus Clone	21 L	7.16%	19.94	1.073	1.018		All Grain	6418
10C.Weizenbock	21 L	8.01%	22.74	1.081	1.020		All Grain	5839
Weizenbock	25 L	6.54%	13.97	1.066	1.016		BIAB	5760
Bismarck Weizenbock Braumeister 20L	21 L	7.98%	21.62	1.078	1.017		BIAB	4738
Hempnotic Weizenbock	5 gal	7.53%	21.2	1.076	1.019		All Grain	4020
SCHNEIDER WEISSE TAP 5 CLONE	25 L	8.22%	42.12	1.083	1.021		All Grain	3807
Apricot Honey Hefeweizen	5 gal	11.26%	15.29	1.103	1.026		Partial Mash	3157
Weizenbock	14 L	7.91%	19.05	1.075	1.015		Partial Mash	3060
#61 Smoked Weizenbock	40 L	7.87%	27.93	1.068	1.008		All Grain	3028

Newest Weizenbock Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Meyer Lemon Weizenbock	3.5 gal	6.68%	25.63	1.065	1.014		All Grain	37
Hüttengaudi	20 L	6.49%	16.31	1.066	1.016		All Grain	39
Weihenstephaner Vitus Clone	10 gal	7.72%	25.42	1.076	1.017		All Grain	56
Neshaminy Creek Brewing Neshaminator Wheat Bock	10 gal	8.05%	120.91	1.081	1.020		All Grain	147
wake up and smell the wheat oj americano	21 L	4.9%	28.42	1.048	1.011		BIAB	55
Smoked Weizenbock (small batch)	4 gal	8.21%	24.92	1.078	1.015		All Grain	60
LP Honey Beer	1500 L	7.89%	0	1.072	1.012		All Grain	67
Weizenbock	8 L	8.44%	31.28	1.087	1.023		All Grain	71
Weizenbock been good this year?	5.75 gal	6.98%	21.28	1.068	1.015		BIAB	94
Dark Weizenbock	5.5 gal	6.69%	23.32	1.065	1.016		All Grain	64

Fermentables Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	143	German	Grain	base malt	2°L	37	48%	8% - 100%
German - Pilsner	87	German	Grain	base malt	1.6°L	38	32%	8% - 88%
Special B	79		Grain	crystal malt	115°L	34	3%	0% - 11%
Munich - Light 10L	77		Grain	specialty malt	10°L	33	19%	4% - 67%
German - Vienna	69	German	Grain	base malt	4°L	37	24%	1% - 69%
Munich Dark 20L	62		Grain	specialty malt	20°L	34	20%	3% - 52%
German - Melanoidin	60	German	Grain	roasted malt	25°L	37	4%	0% - 13%
German - Dark Wheat	54	German	Grain	base malt	6.5°L	39	38%	5% - 100%
American - White Wheat	44	American	Grain	base malt	2.8°L	40	40%	5% - 84%
Rice Hulls	44		Adjunct	other	0°L	0	4%	0% - 13%

Hops Used In Weizenbock Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	80	3.75	60%	0% - 100%
Tettnanger	68	4.5	49%	0% - 100%
Hallertau Hersbrucker	48	4	54%	13% - 100%
Magnum	43	15	64%	5% - 100%
Perle	36	8.2	56%	9% - 100%
Saaz	33	3.5	47%	8% - 100%
Domestic Hallertau	28	3.9	68%	8% - 100%
Hallertau Tradition (Germany)	19	5	55%	22% - 100%
Cascade	15	7	44%	10% - 100%
Mandarina Bavaria	12	8.5	27%	3% - 100%

Steeping Grains Used In Weizenbock Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	3		Grain	crystal malt	115°L	34	50%	29% - 80%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	58%	15% - 100%
Munich - Light 10L	2		Grain	specialty malt	10°L	33	63%	26% - 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%
Weyermann - CaraWheat	2	DE	Grain	crystal malt	45°L	31	98%	96% - 100%

Yeasts Used In Weizenbock Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Weihenstephan Weizen 3068	76	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	64	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	61	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Mangrove Jack - Bavarian Wheat Yeast M20	33	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	25	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
White Labs - Hefeweizen IV Ale Yeast WLP380	20	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	16	Lallemand	Ales	High	Low	78%	64°F	72°F
Danstar - Munich Classic Wheat Beer Yeast	14	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	13	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F
White Labs - Bavarian Weizen Yeast WLP351	12	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
Gypsum	42	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	24	Water Agt	Mash	9%	0% - 50%
Irish Moss	23	Fining	Boil	71%	0% - 100%
Epsom Salt	23	Water Agt	Mash	8%	0% - 50%
Lactic acid	20	Water Agt	Sparge	75%	0% - 100%
Calcium Chloride (anhydrous)	16	Water Agt	Mash	20%	0% - 100%
Whirlfloc	14	Water Agt	Mash	57%	1% - 100%
Baking Soda	13	Water Agt	Mash	15%	0% - 68%
Phosphoric acid	11	Water Agt	Mash	63%	0% - 100%
Wyeast - Beer Nutrient	8	Water Agt	Boil	58%	0% - 100%

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