Weizenbock Recipe

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phillc

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I really have a thing going for wheat beers at the moment. I currently have a Dunkelweizen in the fermenter, which is my third wheat based beer in the last five brews.

I'm going to have a crack at a Weizenbock for warming hearts in deep January and February. The recipe is largely an extension of my Dunkelweizen, but with wheat comprising 15% more of the grain bill, and with the addition of melanoidin and rice husks.

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Would be pleased to receive feedback on that recipe. I did originally consider 250g of chocolate malt, but was talked out of it by a local friend.

I am quite worried about a stuck mash or sparge, as I did have one recently when using 6.25kg of only Maris Otter. Hence the rice hulls, but I don't really know if they should be considered in the total grain bill nor if I have enough in that bill. Internet research tells me about 5% is generally a maximum.

I'll be adding 30g of Perle hops (7.3% AA)

My mash regime is generally:

Mash in @ 45c
15 mins at 48c
20 mins at 53c
60 mins at 67c
5 mins at 75c

Then a 60 minute boil, with the hops added immediately.

I did see a previous thread on here from @strange-steve and his Weizenbock adventures. I only hope mine turns out as nice.
 

Oneflewover

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Here's my weizenbock recipe. I probably brewed pretty close to this (I am known for making a last minute tweak 🤪) earlier this year. It was lovely. I didn't get the og as my efficiency was a bit rubbish, and I used mangrove jack's dried wheat yeast as I couldn't get the liquid during lockdown. Was impressed with it.
IMG_20201208_175204815.jpg
 

chthon

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@phillc : What do you expect for original gravity, and final gravity, and which yeast are you planning to use?
 

phillc

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Depending on my brewing efficiency (stuck sparg risk etc), I'd be hoping for 1070 - 1080 OG. I'll probably use Safale WB06. I've found that if fermenting in the 16C - 20C range, this results in more cloves and less banana, which I think will work better for a big beer like this. I've also used Lallemand German Wheat-Style Ale yeast, but this brew ended up overwhelmingly banana/bubble gum, which was not too bad in a normal Weizen.

I've had the WB06 finish at 1008 before, so the final ABV should be in the range of 8-9%. That's the plan anyway.
 

Clint

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I spy chocolate rye! Where to get it?? Don't think MM has any...
 

Oneflewover

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I spy chocolate rye! Where to get it?? Don't think MM has any...
I expect that I got it from HBC, most of my grain late last year / early this year did. I seem to have used GEB more recently and I don't think they stock it.
 

strange-steve

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Good luck with the brew thumb.
I can't really comment much on the recipe because I've only ever brewed one but it wasn't a million miles away from your recipe. I had a small amount of chocolate malt just to add a little roasty dryness.

What I was incredibly surprised at was how intensely fruity it turned out. It had that plum/raisin/rich toffee fruitiness that you often get in beers with a load of special b even though it just had a small amount of Caramunich I. It was one of the most interesting beers I've brewed in a long time though.
 

chthon

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@phillc : the WB06 yeast can take the alcohol (tolerant to 9-11%), so that should work out well. M20 dry weizen yeast from Mangrove Jack's e.g. only goes to 8%. Success!
 

phillc

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For reasons this never happened at the end of last year. Now it's on for tomorrow! Not sure how much of an early summer beer it's going to be after 3 months aging, but we'll see I guess.

Biggest question mark at the moment is the strike vs sparge water ratio. Looking for roughly a 23 litre batch. After much consultation with local brewers, I'm going with 18 litres strike and 15 litres sparge.

Also copping reinheitgebots stick for the rice hulls.
 

phillc

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This was brewed yesterday.

Ended up going with 20 litres strike water, as 18 was clearly not enough when mashing in. Therefore, only 13 litres of sparge water.

I ended up using 30g of Sybilla hops, after discovering I'd run out of Perle.

The rice husks certainly helped to prevent a stuck mash or sparge. I had to reduce the circulation flow a little, but in general it was fine.

Unfortunately, my efficiency was a little lower than expected. Starting OG of 1056, which should end up at 6.3% ABV, if fermenting down to 1008. Slightly disappointing that, given the size of the grain bill.

Anyway, it's done and fermentation looks nice and healthy this morning.
 
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chthon

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In the meantime, my experience shows that you get a better flow when you extend your mash at 72°C for half an hour. I think there are still things going on which help decrease the viscosity of the wort.
 

phillc

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So maybe 30 mins @72C as the final mash step, rather than the 5 mins @ 75C that I went with?

Can always give that a go next time. My next brew is likely a Dunkelweizen, and I guess the same principles would apply.
 

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