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Call (760) 966-1885 Hours: Tue-Fri, 10:30am - 7 pm.; Sat, Sun 10:30am - 5pm; Closed Monday

Weizenbock

Weizenbock is a strong German wheat beer. It is similar to a Hefeweizen, although darker and higher in malt flavor and alcohol. To be considered in this style, German law requires at least 50% wheat malt to be used in the brewing process. This style uses ale yeast, and gets a slightly spicy tone from the yeast. Color should be medium red-brown or darker, with a cloudy appearance. Aroma and taste should be highlighted by both wheat sweetness and malt characteristics such as caramel. ABV is likewise higher than pale German wheat style, usually 6% or higher.

5 gallon extract

 

9 lbs.Wheat LME

½ lbs. White Wheat Malt

½ lbs. Carapils Malt

½ lbs. Chocolate Malt

½ lbs. 80L Caramel Malt

1 oz Perle (bittering)

White Labs WLP320 American Hefeweizen Ale Yeast

 

Heat 2-3 gallons of water to 170 degrees. Turn off heat and steep the milled grains in a muslin or nylon bag for 10-15 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract until completely dissolved. Return to a boil, set a timer for 60 minutes, and add one ounce of the Perle hops. After boiling, cool to 80 degrees or less and top up with water to just over 5 gallons before adding yeast. Aerate well and ferment at 68-70 degrees Fahrenheit for one to two weeks until all signs of fermentation cease.

 

Bottle with ¾ cup corn sugar for priming and store at room temperature for at least 10 days before chilling and enjoying.

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