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)
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


Yeasts Packs
German Wheats yeasts 1

Recipe description

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


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.


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