Briess Recipe Database

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  • Weizenbock


    This ale combines the yeasty flavors of a Weissbier with the rich malty flavor of a bock.


    Type: Ale

    Style: Other Ale

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Staff


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Bavarian Wheat LME Boil 60 minutes Malt Extract
    3.0 lbs CBW® Sparkling Amber DME Boil 60 minutes Malt Extract
    2.0 oz Hersbrucker Hops (3% AAU) Boil 60 minutes
    2 packs WLP351 Bavarian Weizen Ale Yeast (plus 1/4 pack for bottle conditioning Fermenter

    Procedures

    1. Dissolve extracts in 5 gallons of water
    2. Bring to boil, add 2.0 oz Hersbrucker hops
    3. Boil 60 minutes
    4. Turn off heat and cool wort to 66°F
    5. Transfer to fermenter
    6. Pitch one pack of WLP351 Bavarian Weizen Ale Yeast

    Primary Fermentation: 2-3 weeks at 66-68°F

    Secondary Fermentation: 2-3 week at 40-50°F

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar for 2-3 weeks

    Original Gravity: 1.071

    Final Gravity: 1.018

    Alcohol by Weight:

    Alcohol by Volume: 6.9%

    IBU: 17

    Color: 14

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