How To Brew Weizenbock Beer: Rich German Bavarian Bliss in a Bottle

Some consider a modern Weizenbock to be a combination of a Weissbier and a doppelbock.

It contains a large portion of wheat in the grist and top-fermenting weiss yeast, but it actually has a layered maltiness and the strength of a bottom-fermented doppelbock.

Weizenbock, as we know them now, are actually closely aligned with the early bock beers.

Bock, initially brewed in Einbock in the 1300s, contained lower alcohol, but did include wheat and was top-fermented at cooler temperatures. Then bock brewing shifted to Munich in the 1600s, brewers changed the recipe to reflect their own brewing practices.

The wheat was dropped completely and the beer was fermented with a bottom fermenting lager yeast.

The Advantages of the Aristocracy

In 15th century Bavaria, brewing wheat beer was entirely controlled by the Degenberger family. Wheat beer was the choice of beer for the aristocracy and reigned supreme with the higher class.

It was loved so much that the Reinheitsgebot purity law during this time was ignored for the aristocracy.

In 1602 the Degenberger family lineage ended without a true heir. The brewing of wheat beer was transferred to the Duchy of Bavaria and the ruling house of Wittelsbach. Ironically, the Wittelsbach were the authors of the

Reinheitsgebot. The control of wheat beer would remain with Wittelsbach for 265 years.

Schneider Saves the Day

With Weissbier in jeopardy because of declining sales and dark lagers gaining momentum, something had to be done. Georg Schneider comes to the rescue. Schneider was a brewer at the royal Bavarian Weisses Hofbrauhaus in Munich in the mid-1800s.

He managed to negotiate with King Ludwig III the right to brew wheat beers. It is uncertain why Schneider did this, but helped with a resurgence of Bavarian wheat beer.

Schneider and later his son, Georg the III, helped expand G. Schneider & Sohn. In 1905, Georg III died and his wife, Mathilde took over. She helped to institute the popularity of wiessbier, lager fermented doppelbocks, and the Weizenbock style. All of which can still be enjoyed today.

Style Profile for Weizenbock

Appearance

Interestingly enough there are both a pale and dark version of the Weizenbock style.

The dark style is between a dark amber to a reddish brown, while the pale version is golden to honeyed amber. Both styles should contain a thick, moussy, long-lasting head.

With the suspension of the yeast sediment and high protein content of the wheat, a weizenbock is pretty cloudy. The pale version sports a white to slightly off-white foam head and the dark style has a light tan head.

Aroma

The pale version has a rich malt complexity of bready toastiness and a rich grainy sweetness. The dark version showcases the deep rich malt characteristics with Maillard reactions. There is a breadiness, toast, and subtle hints of caramel. No hop aroma is present in either versions.

The yeast character is moderately low to moderately high with aromas of banana, vanilla, and clove.

The dark style has some dark fruit aromas such as plums, grapes, prunes, or rainsons coming through. Alcohol will contribute to some warming spiciness but should never come across as hot.

Mouthfeel

Highly carbonated. Full body with a creamy texture on the palate.

Taste

Much like the aroma, the flavor is malt centric. The pale style is more grainy, sweet breadiness with whispers of toast. The dark version has a deep toastiness and breadiness to the taste.

There is a possibility of a slight caramel flavor as well. The yeast flavor character is low to medium banana, clove, vanilla flavors.

The dark version exhibits the dark fruity esters such as plums, grapes, raisins, and prunes. This style ages well and becomes more complex over time. Low hop bitterness with no hop flavor should be the expectation. Dry finish with subtle notes of alcohol without being hot.

Food Pairing

Dark examples of the style pair well with gamey meats such as venison, wild boar, and lamb. Also pairs well with grilled vegetables and meats; especially streak. Roasts and stews are also good alongside a nice weizenbock.

Pale examples of the style pair well with grilled chicken, pork tenderloin, and even duck. Smoked meats and sausage can also pair well. Seafood also works well.

Tips for Brewing your own Weizenbock

Grain

Wheat usually ranges up to 70% on the high end and 50% on the low end, no matter which color version you decide to brew. Pilsner malt can make up a small portion of the grain bill.

Usually up to 25% can be added. Munich and/or Vienna malt can add complexity with a mix of malty, toasty, and bready flavors. For a pale version, no more than 10% between both Munich and Vienna malt.

In the dark version, 50% wheat, 40% Munich/Vienna, and the remaining 10% is rounded out by specialty grains.

The specialty grains for a dark version can vary from the following: Medium Crystal (40-45 L, Honey Malt, Melanoidin, Special B, Chocolate, Pale Chocolate, Chocolate Rye, Chocolate Wheat, Caramunich, Carawheat, Carahell, Midnight Wheat.

When deciding on specialty malts, keep it within only two or three. Otherwise, the beer will become too cloyingly sweet and the flavors are muddled.

Hops

The only hop addition for the beer will be the bittering hops at the start of the boil. Any good German variety will do such as: Saaz, Hallertau Mittelfruh, Tettnang, Spalter, German Magnum, German Northern Brewer, Saphir.

Keep the bittering range at 15 to 30 IBUs. As the alcohol content rises, so should the IBUs. This will keep the beer in balance from the sweet maltiness to the bitterness of the hops.

Yeast

White Labs: Hefeweizen Ale WLP300, Bavarian Weizen WLP351.

WYeast: Weihenstephan Weizen 3068, Bavarian Wheat 3638.

Imperial Yeast Stefon G01

Dry Yeast: Mangrove Jack’s Bavarian Wheat M20.

Fermentation

Keep in mind pitching rate, aeration rates, and fermentation temperatures will all depend on what you want the finished beer to taste like.

Each factor will either increase or decrease the banana esters and the clove phenols.

Weizenbock By the Numbers

• Color Range: 6 – 25 SRM
• Original Gravity: 1.064 – 1.090 OG
• Final Gravity: 1.015 – 1.022 FG
• IBU Range: 15 – 30
• ABV Range: 6.5 – 9.0%

Weizenbock Recipe

Grain

• 52% 7 lbs Wheat Malt , Pale
• 26% 3 lb 8 oz Vienna Malt
• 15% 2lbs Munich Malt 10L
• 4% 8 oz Caramunch I
• 2 % 4 oz Chocolate Malt1
• 1% 4 oz Melanoidin

Hops

• 1.00 oz Perle Pellets – Boil 60.0 min

Yeast

• 1.0 pkg Hefeweizen Ale White Labs WLP300

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins

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Frequently Asked Questions

What is a Weizenbock beer?

Weizenbock beer is a strong, malty, fruity, wheat-based ale combining the rich, malt-forward character of traditional Bavarian bocks with the estery, spicy profile of weizen (wheat) beers.

The style typically exhibits a great depth of malt flavor, toasty characteristics, and a mild hop bitterness to balance. The fruity and spicy notes come from the yeast, which is a distinctive feature of this beer style.

How does this Weizenbock recipe compare to traditional recipes?

The Weizenbock recipe shared in the article provides a tailored approach to brewing this rich, complex beer.

While adhering to the traditional characteristics of a Weizenbock, the recipe may have unique twists in terms of ingredient ratios or brewing processes to enhance certain flavors or aromas, making it a valuable guide for both seasoned brewers and those new to brewing Weizenbock.

What would be the best glassware to enjoy a Weizenbock beer?

A Weizenbock glass, which is a type of wheat beer glass, is designed to showcase the beer’s characteristics.

Its tall, slender design allows ample room for the beer’s head while the curved top captures the beer’s aroma, enhancing the overall tasting experience. It’s an ideal choice for enjoying the complex flavors and aromas of a Weizenbock beer.

What variations can be introduced in the Weizenbock recipe to cater to different taste preferences?

The Weizenbock recipe can be tweaked in a number of ways to cater to different taste preferences. For instance, altering the malt or hops varieties can introduce new flavor profiles.

Additionally, experimenting with the yeast or fermentation process could yield a different balance of fruity and spicy notes. Moreover, incorporating adjuncts like fruit, spices, or even coffee and chocolate, can create a unique spin on the traditional Weizenbock.

How is the pronunciation of Weizenbock, and does it have any other names or spellings?

Weizenbock is pronounced as “vy-tsen-bock.” It may also be referred to as wheat bock or Weizen Doppelbock in some regions. The spelling variations such as weizenbok, weisenbock, wiezenbock, weizenboch, and wizenbock might be encountered, although they may not be as common as the term Weizenbock.