I am picking up some wheat malt in the near future for the Honey Wheat. I was thinking I could brew another wheat beer for the Fall…which led me to thinking about Weizenbocks. I think a nice mahogany colored, spicy, malty, dark fruity, beer would be good right around September. I know – don’t rush it – but you have to plan ahead. Here’s my all grain weizenbock recipe:
7.25 lbs. German Wheat Malt
4.50 lbs. German 2-row Pilsner Malt
1 lbs. Munich Malt
1 lbs. Honey Malt
.75 lbs. Belgian Special B Malt
1.5 oz. Hallertau Mittelfruh (Pellets, 4.50 %AA) boiled 60 min.
Yeast: White Labs WLP380 Hefeweizen IV Ale
Original Gravity: 1.073
Terminal Gravity: 1.018
Color: 17.45 °SRM
Bitterness: 22.5 IBU
Alcohol (%volume): 7.3%
Make a yeast starter. Mash at 154° F for 60 minutes. Ferment at 68° F for 2 weeks.