Recipes: Weizenbock

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Style Profile based on 309 recipes

OG

1.073

FG

1.017

IBU

22

ABV

7.4%

BU:GU

0.29

Hops

2.9 g/L

Grain Bill Composition

  • 80% Base
  • 26% Toast
  • 7% Crystal
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 14% Hallertau Mittelfrüh
  • 12% Hallertau Taurus
  • 11% Tettnanger
  • 11% Hallertauer Hersbrucker
  • 9% Perle (GR)
  • 8% Magnum (GR)
  • 6% Samba
  • 4% Cascade
  • 4% Hallertau (US)
  • 3% Citra

% of Weizenbock recipes using each hop

Common Fermentables

  • 14% Wheat Malt, Ger
  • 14% Munich Malt
  • 12% German - Wheat Malt
  • 10% Rice Hulls
  • 9% Pilsner (2 Row) Ger
  • 7% Chocolate Malt
  • 7% German - Vienna
  • 6% White Wheat Malt
  • 6% Belgian - Special B
  • 6% German - Pilsner

Colour = malt category · bar = % of recipes

Common Yeasts

  • 17% Weihenstephan Weizen (WY3068) Wyeast
  • 13% Hefeweizen Ale Yeast (WLP300) White Labs
  • 10% Safbrew Wheat (WB-06) Fermentis
  • 6% Bavarian Wheat (3638) Wyeast Labs
  • 6% Hefeweizen IV Ale Yeast (WLP380) White Labs
  • 5% Bavarian Wheat Yeast (M20) Mangrove Jack's
  • 3% Bavarian Weizen Ale Yeast (WLP351) White Labs
  • 2% German Wheat (3333) Wyeast Labs
  • 2% Bavarian Wheat Yeast (3056) Wyeast Labs
  • 1% Safale American (US-05) Fermentis

% of Weizenbock recipes using each strain

Recipes Styles Login Calcs