Style: Weizenbock
All StylesStyle Profile based on 319 recipes
BU:GU
0.29
Hops
2.9 g/L
Mash pH
5.51
Description
A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock. History: Aventinus, the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Schneider Weisse Brauhaus in Munich. Style Comparison: Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the bock to doppelbock range. Entry Instructions: The entrant will specify whether the entry is a pale or a dark version.
Examples: Dark - Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus; Pale –Plank Bavarian Heller Weizenbock, Weihenstephaner Vitus
- 95% Wheat (50%)
- 70% Crystal (7%)
- 65% Toast (26%)
- 45% Pilsner (31%)
- 43% Pale (14%)
- 36% Roast (2%)
% of Weizenbock recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 15% Hallertau Mittelfrüh
- 12% Hallertau Taurus
- 12% Tettnanger
- 11% Hallertauer Hersbrucker
- 9% Perle (GR)
- 8% Magnum (GR)
- 8% Saaz (CZ)
- 4% Hallertau (US)
- 4% Cascade
- 3% Citra
% of Weizenbock recipes using each hop
g/L · median with IQR range
dated Weizenbock recipes with at least one dry-hop addition
- 14% Munich Malt
- 14% Wheat Malt, Ger
- 12% German - Wheat Malt
- 11% Rice Hulls
- 9% Pilsner (2 Row) Ger
- 8% Chocolate Malt
- 7% German - Vienna
- 6% White Wheat Malt
- 6% Melanoiden Malt
- 6% German - Pilsner
Colour = malt category · bar = % of recipes
- 18% Weihenstephan Weizen (WY3068) Wyeast
- 13% Hefeweizen Ale Yeast (WLP300) White Labs
- 10% Safbrew Wheat (WB-06) Fermentis
- 6% Hefeweizen IV Ale Yeast (WLP380) White Labs
- 6% Bavarian Wheat (3638) Wyeast Labs
- 4% 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
- 47% Single Infusion
- 44% Step Mash
- 9% Decoction
45 recipes with mash data
- 69 ppm Ca²⁺
- 9 ppm Mg²⁺
- 25 ppm Na⁺
- 75 ppm Cl⁻
- 57 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.