Looking for a rich, dark, and flavorful beer that will impress your friends and family? Try brewing your own Weizenbock recipe using this recipe! Originally brewed in Munich in 1907, this beer combines the best of both worlds with the spicy, clove-like flavors of a traditional wheat beer and the bold, malty character of a bock beer. With its long-lasting, light-tan head and smooth finish, this Weizenbock is sure to become a favorite in your homebrew collection.
- 1 Brew kettle
- 1 Mash tun
- 1 Fermentation vessel
- 1 Airlock and stopper
- 1 Hydrometer
- 1 Thermometer
- 1 Immersion chiller or other cooling method
- 1 Bottling bucket
- 1 Bottles and caps
- 1 Auto-siphon
- 1 Bottle filler
- 1 Capper
- 1 Sanitizer
- 1 Grain mill (if milling your own grains)
- 1 Propane burner or other heat source (if brewing outdoors)
- 1 Stirring spoon or paddle
- 1 pH meter or pH strips (optional, but recommended)
For the Mash – Liquor 16 Litres (28 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F
- 8 lb Wheat Malt Quantity 3.6kg
- 5.5 lb Munich Malt Quantity 2.4kg
- 9 oz Carawheat Malt Quantity 250g
- 4¼ oz Chocolate Wheat Malt Quantity 120g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- 1⅔ oz (Hops) Saaz 4.2% When to add – At start of boil (IBU 19.8)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 24°C (75°F) – Conditioning 3 weeks at 12°C (54°F)
- 1 Wyeast 3056 Bavarian Wheat Blend
Mash the grains
- In a large pot, bring 16 liters (28 pints) of water to a temperature of 65°C/149°F. Add the wheat malt, Munich malt, Carawheat malt, and Chocolate Wheat Malt and stir the mixture thoroughly. Let the mixture sit for 1 hour.
Sparge the grains:
- After 1 hour, remove the pot from the heat and carefully pour the liquid through a strainer to separate the grains from the liquid. Reserve the liquid (known as the wort) and discard the grains.
Boil the wort:
- In a large pot, bring the wort to a boil. Add the Saaz hops and let the mixture boil for 1 hour and 15 minutes. Add Protofloc during the last 15 minutes of the boil.
Cool the wort:
- After 1 hour and 15 minutes, remove the pot from the heat and cool the mixture as quickly as possible to a temperature of 24°C (75°F). You can use an immersion chiller or a cold water bath to speed up the cooling process.
Ferment the beer:
- Transfer the cooled wort to a fermentation vessel and add the Wyeast 3056 Bavarian Wheat Blend. Cover the vessel and let the mixture ferment for 28 days at a temperature of 24°C (75°F).
Condition the beer:
- After 28 days, transfer the fermented beer to a clean vessel and let it condition for 3 weeks at a temperature of 12°C (54°F).
Bottle or keg the beer:
- After the conditioning period, bottle or keg the beer and store it at a temperature of 12°C (54°F) for several days before drinking to allow for carbonation.
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||4 Weeks||6.6%||19.8 IBU||28.3 EBC|
Rich and Flavorful
If you’re looking for a beer that combines the best of both worlds with the spicy, clove-like flavors of a traditional wheat beer and the bold, malty character of a bock beer, then you should try this Weizenbock recipe. The combination of wheat malt, Munich malt, Carawheat malt, and chocolate wheat malt creates a complex and flavorful base that is sure to impress.
Saaz hops are added at the beginning of the boil to give the beer a mild bitterness, which is perfectly balanced by the malty sweetness. The Wyeast 3056 Bavarian Wheat Blend yeast adds the characteristic spicy and fruity notes of a classic wheat beer, resulting in a delicious and well-rounded brew.
Easy to Brew
Despite its rich flavor and complexity, this Weizenbock recipe is easy to brew, making it a great choice for both beginner and experienced homebrewers alike. With a four-week fermentation and three weeks of conditioning, this Weizenbock will be ready to drink in no time.
Impress Your Friends and Family
Whether you’re looking to impress your friends and family with your homebrewing skills or just enjoy a delicious and flavorful beer, this Weizenbock recipe is the perfect choice. So why not give it a try and discover a new favorite in your homebrew collection?
FAQ on Making this Weizenbock recipe
What is a Weizenbock beer, and when was it first brewed?
A Weizenbock is a strong wheat beer that combines the flavors of a traditional wheat beer with the bold character of a bock beer. It was first brewed in Munich in 1907.
What are the ingredients and flavor profile of this Weizenbock recipe?
The ingredients used in this Weizenbock recipe include wheat malt, Munich malt, Carawheat malt, and chocolate wheat malt, resulting in a rich, complex flavor profile with spicy clove-like notes.
What is the ABV, IBU, and estimated color rating of this Weizenbock recipe?
This Weizenbock recipe has an estimated ABV of 6.6%, IBU of 19.8, and a color rating of 28.3 EBC.
How long does it take to make and condition this Weizenbock recipe, and what is the ideal serving temperature?
It takes approximately 4 weeks to make and 3 weeks to condition this Weizenbock recipe, and it is best served at 12°C (54°F).