Advanced · 20 litres · all grain
Weizenbock
A hefeweizen at bock strength, where the banana turns to plum and raisin and the malt becomes bread and dark fruit. One of the great winter beers and almost unknown outside Bavaria.
Original gravity
1.068
at 70% efficiency
Final gravity
1.016
76% apparent attenuation
Alcohol
6.8%
by volume
Bitterness
16 IBU
Tinseth
Colour
19.5 SRM
38 EBC, Morey
Grain bill
6.72 kg
0.34 kg per litre
Brewed to Weizenbock, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Pitch enough for the gravity. An under-pitched weizenbock stacks fusel alcohol on top of already-high esters, and the result is genuinely hard to drink.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Wheat malt | 3.80 kg | 2 L | 37 ppg | 57% |
| Munich malt | 2.20 kg | 10 L | 35 ppg | 33% |
| Caramunich | 0.40 kg | 60 L | 34 ppg | 6% |
| Carafa Special | 0.12 kg | 400 L | 27 ppg | 2% |
| Rice hulls Half a grist of wheat at bock gravity is a genuinely difficult lauter. | 0.20 kg | 0 L | 0 ppg | 3% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Hallertau Mittelfrueh | 42 g | 4% | 60 min | 16.4 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mix the rice hulls through the grist. Mash at 66C for 60 minutes and run off slowly.
- 02Boil 90 minutes.
- 03Pitch a double starter and ferment at 19C, cool for a wheat beer, to keep the esters in proportion.
- 04Condition four weeks. It improves for a year, unlike its smaller cousin.
- 05Package at 2.8 volumes.
Numbers for the day
- Mash
- 66 C for 60 min
- Strike water at 3 L/kg
- 72.3 C
- Strike volume
- 20.2 L
- Boil
- 90 min
- Ferment
- 18-20 C
- Carbonate to
- 2.8 volumes
- Priming dextrose
- 151 g
- Yeast
- Bavarian WheatWyeast 3068
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.8 volumes this one needs about 151 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99