German Wheat and Rye Beer - Weizenbock (BJCP 2008)
Top 10 Weizenbock (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Ron's Roggenbock |
7 gal | 7.51% | 16.84 | 1.076 | 1.019 | All Grain | 5403 | |
| DoppelHefeWeizen |
16.8 L | 7.75% | 76.04 | 1.079 | 1.020 | All Grain | 4447 | |
| #20 Weizenbock |
24 L | 8% | 21.33 | 1.085 | 1.024 | All Grain | 3946 | |
| Weizenbock |
6.5 gal | 7.22% | 13.52 | 1.073 | 1.018 | All Grain | 3369 | |
| Dunkelweizenbock |
6 gal | 7.36% | 21.48 | 1.076 | 1.020 | All Grain | 3274 | |
| I'll be Bock |
6 gal | 8.59% | 19.98 | 1.087 | 1.022 | All Grain | 2668 | |
| ricktober fest |
5 gal | 5.62% | 32.17 | 1.061 | 1.018 | All Grain | 2572 | |
| 'The Great Pumpkin' Spiced Ale |
5.5 gal | 6.12% | 33.08 | 1.059 | 1.013 | All Grain | 2444 | |
| Maple Wheat Ale Clone |
5 gal | 7.48% | 25.88 | 1.079 | 1.022 | extract | 2436 | |
| Weizenbock |
5 gal | 7.14% | 29.11 | 1.069 | 1.017 | Partial Mash | 2143 |
Newest Weizenbock (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Weizen bock-4주차 |
26 L | 7.73% | 23.21 | 1.075 | 1.017 | All Grain | 23 | |
| Spiced Dunkelweizendoppelbock |
5.5 gal | 11.67% | 32.49 | 1.101 | 1.012 | All Grain | 108 | |
| WeizenDerek |
372 gal | 7.74% | 0 | 1.079 | 1.020 | extract | 101 | |
| WeizenBAWK! |
11 gal | 7.5% | 27.51 | 1.076 | 1.019 | All Grain | 123 | |
| Length-weizenbock |
5.5 gal | 7.39% | 30.34 | 1.071 | 1.015 | All Grain | 218 | |
| WEIZENBOCK |
6 L | 8% | 17.07 | 1.084 | 1.023 | All Grain | 366 | |
| WEIZENBOCK DOMOVRANÍK |
21 L | 7.89% | 22.06 | 1.077 | 1.017 | All Grain | 322 | |
| dunk v bock |
80 gal | 8.26% | 0 | 1.084 | 1.021 | All Grain | 474 | |
| Pepperpot Weizenbock |
16 L | 5.99% | 23.23 | 1.059 | 1.013 | All Grain | 352 | |
| IBB Weizenbock |
82 gal | 8.09% | 26.9 | 1.082 | 1.021 | All Grain | 339 |
Fermentables Used In Weizenbock (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Pilsner | 46 | German | Grain | base malt |
1.6°L
|
38 | 29% | 7% - 60% |
| German - Wheat Malt | 40 | German | Grain | base malt |
2°L
|
37 | 45% | 5% - 68% |
| Special B | 28 | Grain | crystal malt |
115°L
|
34 | 4% | 2% - 16% | |
| Munich - Light 10L | 27 | Grain | specialty malt |
10°L
|
33 | 25% | 9% - 100% | |
| Munich Dark 20L | 26 | Grain | specialty malt |
20°L
|
34 | 23% | 5% - 47% | |
| German - Dark Wheat | 23 | German | Grain | base malt |
6.5°L
|
39 | 34% | 5% - 57% |
| German - Melanoidin | 21 | German | Grain | roasted malt |
25°L
|
37 | 5% | 1% - 17% |
| German - Pale Wheat | 18 | German | Grain | base malt |
1.5°L
|
39 | 45% | 21% - 70% |
| Rice Hulls | 17 | Adjunct | other |
0°L
|
0 | 4% | 0% - 10% | |
| American - Wheat | 15 | American | Grain | base malt |
1.8°L
|
38 | 39% | 10% - 55% |
Hops Used In Weizenbock (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Tettnanger | 23 | 4.5 | 44% | 12% - 100% |
| Hallertau Hersbrucker | 23 | 4 | 52% | 14% - 100% |
| Hallertau Mittelfruh | 21 | 3.75 | 53% | 11% - 100% |
| Perle | 17 | 8.2 | 58% | 13% - 100% |
| Saaz | 16 | 3.5 | 45% | 11% - 100% |
| Magnum | 12 | 15 | 26% | 7% - 100% |
| Domestic Hallertau | 11 | 3.9 | 64% | 25% - 100% |
| Cascade | 9 | 7 | 37% | 20% - 50% |
| Citra | 9 | 11 | 23% | 10% - 48% |
| Hallertau Tradition (Germany) | 7 | 5 | 72% | 5% - 100% |
Steeping Grains Used In Weizenbock (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - CaraMunich III | 4 | German | Grain | crystal malt |
57°L
|
34 | 55% | 9% - 80% |
| American - Caramel / Crystal 40L | 3 | American | Grain | crystal malt |
40°L
|
34 | 34% | 29% - 40% |
| Special B | 3 | Grain | crystal malt |
115°L
|
34 | 34% | 29% - 40% | |
| United Kingdom - Pale Chocolate | 3 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 23% | 14% - 33% |
| Flaked Oats | 2 | Adjunct | raw |
2.2°L
|
33 | 18% | 18% - 18% | |
| Munich - Light 10L | 2 | Grain | specialty malt |
10°L
|
33 | 42% | 35% - 50% | |
| Munich Dark 20L | 2 | Grain | specialty malt |
20°L
|
34 | 36% | 36% - 36% | |
| German - CaraHell | 2 | German | Grain | crystal malt |
11°L
|
34 | 23% | 21% - 25% |
| German - Caramel Wheat | 2 | German | Grain | crystal malt |
46°L
|
34 | 25% | 25% - 25% |
| German - CaraMunich II | 2 | German | Grain | crystal malt |
46°L
|
34 | 18% | 18% - 18% |
Yeasts Used In Weizenbock (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| White Labs - Hefeweizen Ale Yeast WLP300 | 35 | White Labs | Wheat | Medium | Low | 74% | 68°F | 72°F |
| Wyeast - Weihenstephan Weizen 3068 | 23 | Wyeast | Wheat | 0.1 | Low | 75% | 64°F | 75°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 18 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Mangrove Jack - Bavarian Wheat Yeast M20 | 7 | Mangrove Jack | Ale | n/a | Low | 73% | 59°F | 86°F |
| White Labs - Hefeweizen IV Ale Yeast WLP380 | 6 | White Labs | Wheat | Medium | Low | 76.5% | 66°F | 70°F |
| Wyeast - Bavarian Wheat 3638 | 6 | Wyeast | Wheat | 0.1 | Low | 73% | 64°F | 75°F |
| Wyeast - German Wheat 3333 | 6 | Wyeast | Wheat | 0.1 | High | 73% | 63°F | 75°F |
| Fermentis - Safale-WB06 | 5 | Fermentis / Safale | Ales | High | Low | 78% | 59°F | 75°F |
| White Labs - Bavarian Weizen Yeast WLP351 | 5 | White Labs | Wheat | Medium | Low | 75% | 66°F | 70°F |
| Wyeast - Bavarian Wheat 3056 | 4 | Wyeast | Wheat | 0.1 | Medium | 75% | 64°F | 74°F |
Other Ingredients Used In Weizenbock (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 10 | Fining | Boil | 88% | 14% - 100% |
| Whirlfloc | 10 | Other | Boil | 71% | 14% - 100% |
| Gypsum | 9 | Water Agt | Mash | 22% | 0% - 100% |
| Calcium Chloride (anhydrous) | 4 | Water Agt | Mash | 31% | 0% - 50% |
| Epsom Salt | 4 | Water Agt | Mash | 11% | 0% - 36% |
| Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 10% | 0% - 29% |
| Five Star Chemicals - 5.2 pH Stabilizer | 2 | Water Agt | Mash | 31% | 29% - 33% |
| Bitter Orange Peel | 2 | Flavor | Boil | 1% | 0% - 1% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 26% | 2% - 50% |
| Phosphoric acid | 2 | Water Agt | Mash | 66% | 43% - 99% |
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