Style: Weizenbock
All StylesStyle Profile based on 309 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
Typical Grain Bill
- 48%
- 20%
- 13%
- 11%
- 6%
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 95%
- 69%
- 64%
- 45%
- 42%
- 36%
% of Weizenbock recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Common Hops
- 14%
- 12%
- 11%
- 11%
- 9%
- 8%
- 6%
- 4%
- 4%
- 3%
% of Weizenbock recipes using each hop
Common Fermentables
- 14%
- 14%
- 12%
- 10%
- 9%
- 7%
- 7%
- 6%
- 6%
- 6%
Colour = malt category · bar = % of recipes
Common Yeasts
- 17%
- 13%
- 10%
- 6%
- 6%
- 5%
- 3%
- 2%
- 2%
- 1%
% of Weizenbock recipes using each strain
Typical Water Profile
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.