"Weizenbock is like dunkelweizen on steroids," according to the authors Jamil Zainasheff and John J. Palmer in their book, Brewing Classic Styles, where we grabbed this recipe. It's a rich, spicy and malty style that tastes great when aged. Brew it now and when winter really sets in, you'll have a delicious beer to share—or not—your choice!
- 11 lbs (4.99 kg) Wheat LME
- 1.5 lbs (0.68 kg) Munich LME
- 0.5 lb (227 g) Special 'B'
- 0.5 lb (227 g) Crystal 40°L
- 0.25 lb (113 g) Pale Chocolate
- 1.6 oz (45 g) Hallertau 4% AA (60 min)
- Wyeast 3068 Weihenstephan Weizen yeast, or White Labs WLP300.
Yield: 6 gallons (23 L)
Original Gravity: 1.081
Final Gravity: 1.021
Boil Time: 60 minutes
Use 3 liquid yeast packages or make an appropriate starter. Ferment at 62°F (17°C) for 7-10 days. Secondary for 10-14 days. When finished, carbonate beer to approximately 3 volumes.
The recipe is intended to yield 6 gallons at the end of the boil. 5.5 gallons are assumed to be racked to the fermenter (accounting for 1/2 gallon loss). Final volume should be 5 gallons for bottling (accounting for 1/2 gallon loss).
Replace the wheat extract with 5 lbs (2.26 kg) continental Pilsner malt and 10 lbs (4.53 kg) dark wheat malt. Replace the Munich extract with 2 lbs (0.9 kg) Munich malt. Mash at 152°F (67°C). Increase the pre-boil volume as needed to allow 90 minute boil, with will help reduce DMS in the beer.
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