Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

German WeizenBock

[This recipe was featured in the September/October 2017 issue of Zymurgy magazine.]

Recipe courtesy Rodney Kibzey

German WeizenBock | Weizenbock

Ingredients

  • For 5 US gallons (18.9 L)
  • MALTS
    • 7.25 lb. (3.29 kg) German wheat malt
    • 5.25 lb. (2.38 kg) American pale malt
    • 8 oz. (227 g) American Munich malt
    • 4 oz. (113 g) Belgian CaraMunich malt
    • 5.5 oz. (156 g) American chocolate malt
    HOPS
    • 0.8 oz. (23 g) Tettnanger, 4.7% a.a. @ 90 min
    • 0.25 oz. (7 g) Tettnanger, 4.7% a.a. @ 0 min
    YEAST
    • White Labs WLP380 Hefeweizen IV Ale

    Specifications

    • Original Gravity: 1.076 (18.4° P)
    • IBU: 18
    • SRM: 16
    • Efficiency: 75%

    Directions

    Conduct a multi-step mash with the following rests: acid rest at 111 for 15 minutes, protein rest at 122 for 15 minutes, saccharification rest at 154 for 60 minutes, and mash-out rest at 168° F (76° C) for 10 minutes. Sparge at 168° F (76° C). Boil for 90 minutes, adding hops as indicated above.

     
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