Style: Weizenbock

• 47% Wheat
• 22% Toast
• 13% Pilsner
• 10% Pale
• 5% Crystal

% of total grain weight across all recipes · sums to ~100%

• 95% Wheat (50%)
• 70% Toast (26%)
• 61% Crystal (6%)
• 45% Pilsner (31%)
• 36% Roast (2%)
• 35% Pale (21%)

% of Weizenbock recipes using each malt category (addition % in brackets)

• 15% Hallertau Mittelfrüh
• 13% Tettnang
• 12% Taurus
• 11% Hersbrucker
• 9% Perle
• 9% Magnum
• 8% Saaz
• 5% Hallertau
• 4% Cascade
• 4% Hallertau Tradition

% of Weizenbock recipes using each hop

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% Melanoiden Malt
• 6% White Wheat Malt
• 6% Belgian - Special B

Colour = malt category · bar = % of recipes

• 18% Weihenstephan Weizen (3068) Wyeast Labs
• 13% Hefeweizen Ale (WLP300) White Labs
• 10% Safbrew Wheat (WB-06) Fermentis
• 6% Hefeweizen IV Ale (WLP380) White Labs
• 6% Bavarian Wheat (3638) Wyeast Labs
• 5% Bavarian Wheat (M20) Mangrove Jack's
• 3% Bavarian Weizen Yeast (WLP351) White Labs
• 2% German Wheat (3333) Wyeast Labs
• 2% Munich Classic Wheat Beer Lallemand
• 2% Bavarian Wheat Yeast (3056) Wyeast Labs

% of Weizenbock recipes using each strain

• 47% Single Infusion
• 44% Step Mash
• 9% Decoction

% of Weizenbock 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