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
- Dissolve extracts in 5 gallons of water
- Bring to boil, add 2.0 oz Hersbrucker hops
- Boil 60 minutes
- Turn off heat and cool wort to 66°F
- Transfer to fermenter
- 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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