Back to SearchWeizenbock Bock Lager
(not yet rated)
Beer Style: Weizenbock/Weissbock
Recipe Type: all-grain
Yield: 5 gallons
Description:
This recipe entry officially marks no less than one recipe in EACH beer style category on the GHFB website! And we are going to have a little fun with this one too, but caution that it falls into our "experimental" category. We have been developing a Hefeweizen recipe the last few months, and while that recipe is still a bit away from being complete, it gave us some ideas for this recipe. A Weizenbock can be described as a strong wheat based Bock lager. To get that "wheat" flavor profile we are going to use a lot of Biscuit Rice Malt. And we are going to pair the "wheat" flavor with Munich Millet Malt, which is a great base malt for German style beers. A small amount of Chocolate Millet Malt is used for color and to add some bitter chocolate tones. This recipe was adapted from 'Aventinus Weizenbock' from the October 1998 BYO magazine. The grain bill was increased by 25% to match beer style profile.
Ingredients:
- 9 LBS Biscuit Rice Malt
- 7.5 LBS Munich Millet Malt
- 0.375 LB Chocolate Millet Malt
- 1.25 OZ Hallertauer Hops
- German Lager Yeast
Additional Instructions
Primary Ferment: 10 daysSecondary Ferment: 6 - 8 weeks
Beer Profile
Original Gravity: 1.057Final Gravity: 1.014
Alcohol by Vol: 5.6%
Color SRM: 15.7
Bitterness IBU: 15.4
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
Note 90 minute boil; use appropriate amount of pre-boil wort to account for evaporation during boil (about 7.5 gallons).
1 OZ Hallertau Hops @ start of boil (about 75 min)
0.25 OZ Hallertau Hops @ end of boil (about 15 min)
SafLager W34/70 Yeast recommended; ferment at 50F to terminal gravity and rack into a clean and sanitized carboy. Lager at 34F for 6 – 8 weeks. Prime and bottle, and allow to sit at 65F for two weeks before drinking.