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Winter Wave Weizenbock

Jim Rupert of Germantown, OH, member of the Middletown Area Society of Homebrewers (MASH), won a silver medal in Category #7: German Wheat Beer with a Dark Weizenbock during the 2019 National Homebrew Competition Final Round in Providence, RI. Rupert’s Weizenbock was chosen as the runner-up entry among 200 entries in the category.

To see other winning homebrew recipes from the 2019 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Winter Wave Weizenbock | Weizenbock

Ingredients

  • For 5.75 US gal (21.8 L)
    • MALTS & ADJUNCTS
    • 1.2 lb. (567 g) Rice Hulls (Briess)
    • 9.0 lb. (4.10 kg) Wheat Malt, Dark
    • 4.5 lb. (2.05 kg) Pilsner (2 Row) Ger
    • 2.0 lb. (907 g) Munich Malt (Hoepfner)
    • 8.0 oz. (227 g) Caramel/Crystal Malt - 60L
    • 8.0 oz. (227 g) Special B Malt
    • 4.0 oz. (113 g) Chocoalate Malt, Pale
    • HOPS
    • 2.0 oz. (57 g) Hallertauer, 4.1% a.a. @ 60 min
    • YEAST
    • White Labs WLP300 Hefeweizen Ale
    • ADDITIONAL ITEMS
    • 0.1 oz. (3 g) Gypsum (Calcium Sulfate), Mash 60 min
    • 0.1 oz. (2 g) Epsom Salt (MgSO4), Mash 60 min
    • 0.1 oz. (2 g) Calcium Chloride, Mash 60 min
    • 1 g Salt, Mash 60 min
    • Irish Moss, Boil 15 min
    • Yeast Nutrient, Boil 15 min

    Specifications

    • Original Gravity: 1.075
    • Final Gravity: 1.015
    • ABV: 8.9%
    • IBU: 24.4
    • SRM: 23

    Directions

    Water Treatment: 8.50 gal RO Water Water  3.03 g Gypsum (Calcium Sulfate) (Mash)  2.33 g Epsom Salt (MgSO4) (Mash) 1.86 g Calcium Chloride (Mash)

    Temperature Mash, 5 Step, Medium Body

    1 – Acid Rest: Add 33.56 qt of water and heat to 95° F over 0 min 95° F 10 min.
    2 – Protein Rest 1: Heat to 113° F over 15 min and hold for 10 min.
    3 – Protein Rest 2: Heat to 135° F over 15 min 135° F 15 min.
    4 – Saccharification Step 1: Heat to 145° F over 15 min 145° F 20 min.
    5 – Saccharification Step 2: Heat to 154° F over 15 min 154° F 20 min. Mash Out Heat to 168° F over 15 min 168° F 10 min.