Weizenbock is a style of bock brewed using wheat instead of barley. It was first produced in Bavaria in 1907 by G. Schneider & Sohn and was named Aventinus after a Bavarian historian. The style combines darker Munich malts and top-fermenting wheat beer yeast, brewed at the strength of a doppelbock.
Source: Wikipedia
Weizenbock Characteristics
ABV range: 6.5% – 9%
IBU range: 15 – 30
Color: Ruby-brown, Amber, Light gold
Malt: Crystal, Pale chocolate, Munich, Special B, Malted wheat
Yeast: Weizen Ale

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 26.4 IBUs 31.0 EBC 1.060 1.016 5.8 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Weizenbock 15 C 1.064 - 1.09 1.015 - 1.022 15 - 30 23.6 - 49.3 2.4 - 2.9 6.5 - 8 %

Fermentables

Name Amount %
Munich Malt - 20L 94.6 g 8.79
Caramel/Crystal Malt -120L 71 g 6.6
Melanoiden Malt 71 g 6.6
Wheat Liquid Extract 839.4 g 78.02

Hops

Name Amount Time Use Form Alpha %
Willamette 5.9 g 60 min Boil Pellet 5.5
Willamette 5.9 g 15 min Boil Pellet 5.5

Yeast

Name Lab Attenuation Temperature
Hefeweizen Ale (WLP300) White Labs 74% 20°C - 22.22°C

Mash

Step Temperature Time
Mash In 68.89°C 45 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C