How to brew Weizenbock (Munich Basic recipe)

Weizenbock (Munich Basic recipe)

Recipe Impression

A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.

Munich version is stronger, and contains Munich malt in bulk, almost in the same amount as Pilsner malt.

Related Style: Weizenbock

Batch size: 15 L // Brew method: All Grain // Recipe complex rating: Advanced

Target Statistics

OG, P	OG, sg	FG, P	FG, sg	ABV, %	IBU	SRM
18.5	1.0763	4.8	1.0189	8.0	22	Deep amber/light copper (10-14)

Ingredients

Grain	% in bulk	Size, kg
Wheat Malt	60.0	4.30
Pilsner malt	14.0	1.00
Munich malt	14.6	1.05
Carapils 5L	11.0	0.80
Chocolate (350°L)	0.4	0.03

Hops	α, %	Size, g	AAU	Add	Boil, min
German Aroma Hops	5.2	22	4	Start	75
German Aroma Hops	5.2	11	2	End	10

Extras	Size, g
None

Yeasts	Packs
German Wheats yeasts	1

Recipe description

Water profile (if you familiar with the water chemistry):

	Ca	Mg	Na	SO4	CL	HCO3
Min	50	10	0	50	50	150
Max	75	30	150	150	150	250

For Chocolate malt best choice is De-Husked Caraf I, we need only 30 gramm as a color agent

Authentic German Hops are Hallertauer Mittelfrüh

Mash at 35 °С

20 min rest at 50 °С

60 min rest at 65 °С

10 min rest at 72 °С

Mash out at 76 °С

Carbonate it well after fermentation, as German wheat beer likes (3.3 - 4.5 volumes of CO2)

Last updated on

June 1, 2023, 4:34 p.m.

Discussion

Discussion not started yet, but you can raise a request to start it in Telegram @What2Brew