September 18, 2015 by fhsteinbart
While I was at work the other day, a regular customer came into the store and asked me what he should brew for the coming months of fall. I asked what his favorite beers were, and he said he liked wheat beers for the most part. I asked if he had a yeast cake from a current fermentation and he said yes he did indeed have a Hefeweissen beer that was ready to rack. So I suggested he try making a Weizenbock, and he thought about it and decided to use a recipe that I gave him to brew with. Wheat beers are pretty simple and straightforward beers to brew, and enjoy, and the Bock versions are no more difficult to brew than their smaller siblings. Below is that recipe I gave him with the use of a premade starter, but if you already have some wheat beer that has a nice yeast cake going, then take advantage of that if you want. All that matters is the temperature; keeping the beer at or around 62° F. during the first 48 hours is paramount — you can let it rise to upwards of 72° or higher afterwards so it will finish out properly. My Weizenbock is currently still on the primary, and is ready to rack as it’s down to TG 1.010 from an OG of 1.084. I actually wanted an OG of 1.072, but got a little surprise from Weyermann malting in the form of higher extract than I got before using their malts. At any rate, here is the recipe for a great tasting Weizenbock to get you ready for those chilly days ahead!
- 6 lbs. Wheat DME
- 3.3 lbs. Munich LME
- 3 oz. Tettnang hops (Bittering)
- ¼ oz. Calcium Chloride in the boil
- Wyeast 3068 or White labs WLP300 or Danstar Munich Dry Yeast
- Heat 2-5 gallons of water to 155°F
- Turn off heat and add malt extract, stirring until fully dissolved.
- Return to heat, bring to boil for 5 min. then add 3 oz. bittering hops. (Tettnang, 60 min)
- After boil has finished, turn off heat and cool wort by placing kettle in an ice bath or using a wort chiller. (0 min)
- Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
- Aerate unfermented wort (shaking works well)
- Pitch yeast and ferment at 62° F until completed (about a week).
- Allow to age an additional two to three weeks before packaging up as usual.
- 7 lbs. Munich malt
- 7 lbs. Dark Wheat malt
- 3 oz. Tettnang hops (Bittering)
- ¼ oz. Calcium Chloride in the mash, ¼ oz. Calcium Chloride in the boil
- Wyeast 3068 or Whitelabs WLP300 or Danstar Munich Dry Yeast
Infusion mash at 152°F for 1 hour. Sparge to 6.5 gallons of wort, and bring to a roiling boil. Add the bittering hops 10 minutes into the boil. Continue boiling for 40 more min. then add Whirlfloc tablet or Irish moss. At the end of the boil, cool the mixture by placing kettle in an ice bath or using a wort chiller. Add mixture to fermenter, removing hops, and aerate unfermented wort (shaking works well). Pitch yeast and ferment at 61°F to 63°F. Gravity may vary depending on system efficiency, so adjust accordingly.
Package up as usual; bottled versions should use 150 gms. corn sugar (approx. 1 cup), or kegged to 28 psig, and allow two weeks to come into condition. Serve at 50°~55°F in a Hefeweissen glass, share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.