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.