Homebrew Recipe: German Weizenbock

RECIPES
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German Weizenbock
Recipe courtesy Rodney Kibzey

Rodney’s recipe won the Samuel Adams Longshot Homebrew Competition back in 2007, now you can make your own at home!

Batch Size: 5 U.S. gallons (18.9 L)
OG: 1.076 (18.4° P)
Color: 16 SRM
IBU: 18
Efficiency: 75%

MALTS

  • 7.25 lb. (3.29 kg) German wheat malt
  • 5.25 lb. (2.38 kg) American pale malt
  • 8 oz. (227 g) American Munich malt
  • 4 oz. (113 g) Belgian CaraMunich malt
  • 5.5 oz (156g) American chocolate malt

HOPS

  • 0.8 oz (23g) Tettnanger, 4.7% a.a. @ 90 min.
  • 0.25 oz. (7g) Tettnanger, 4.7% a.a. @ 0 min

YEAST

  • White Labs WLP380 Hefeweizen IV Ale

BREWING NOTES

Conduct a multi-step mash with the following rest: acid rest at 111° F (44° C) for 15 minutes, protein rest at 122° F (50° C) for 15 minutes, saccharification rest at 154° F (68° C) for 60 minutes, and mash-out rest at 168° F (76° C) for 10 minutes. Sparge at 168° F (76° C). Boil for 90 minutes, adding hops as indicated above.

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