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
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 |
Download
| Download this recipe's BeerXML file |
