A weissenbock with ale yeast (the bavarian wheat strain)?

[asterix404]

So I don't know if this is possible but I have a lot of fun ingredients around and I need to keg a weissebeer I just made and I am going to reuse the yeast. I was thinking about a double heff between 7.5 and 8% abv with a IBU:GU ratio the same as my last heff which was about .27-.30 and maybe add a hop aroma at knockout or something to be different. I could also do a rye heff I suppose too in the same style, but I already did one of those which everyone more or less had quickly

My question then is, can I do a weissenbock with ale yeast (the bavarian wheat strain) or should it REALLY be done with lager? If it has to be a lager yeast, I can't quite do it yet since my lager fridge is currently full. I could keg this one though, so if it needs some serious lagering time I can give it that.

 

[944play]

Weizenbock is typically fermented with weizen yeast. The bock appellation connotes the higher gravity, not the fermentation type.

 

[asterix404]

Oh fantastic, I will check the style guides now! The books were sort of unclear with an extended cold crash with some of the recipes. Excellent to know, thanks!

 

[Bierliebhaber]

Weizenbock IS typically an ale. If I recall correctly, they began as a way to get the rich
character of a bock/doppelbock at an ale fermentation timetable.