"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!
"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!
Ingredients:
- 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.
Specifications:
Yield: 6 gallons (23 L)
Original Gravity: 1.081
Final Gravity: 1.021
ABV: 8.00%
IBU: 23
SRM: 16
Boil Time: 60 minutes
Directions:
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).
All-Grain Option:
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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