Delicious Weizenbock Recipes - where are they all?

[electrolight]

I recently had Live Oak Primus and it was delicious. I was inspired to make my own weizenbock at home now but the only recipes I have found are those with no backup. As in, "here is a recipe". And then in the comments or following forum chatter backed it up. So I have no way to tell if its good.

Yes I know I can be a guinea pig but seriously... there must be some tried and tested recipe.

Thanks in advance.

 

[electrolight]

29 Views and no-one has had the urge to brew a weizenbock that came out well? Some guy named Jamil seems to be popular for something... anyhow multiple people have backed up some of his other recipes so I suppose this is what I shall end up brewing. And so others don't have to go hunting, here is the recipe for 6 gallons:

1.075 OG
1.019 FG
19 IBU
7.3% ABV
17 SRM

Briess Wheat Malt, White 10.0 lb
Castle Château Pilsen 2-Row 3.5 lb
Simpson's Munich Malt 2.0 lb
Briess Caramel Malt 40L 0.5 lb
Thomas Fawcett & Sons Pale Chocolate Malt 0.5 lb
Castle Château Special B 0.5 lb

Hallertau (DE) 2.0 oz 60 min Boil

Bavarian Weizen Yeast White Labs WLP351​

I'll post back in a few months so others may know, if the beer turned out well or not.

 

[makellr]

Any results yet?

 

[electrolight]

Nope. She's cooking. But just made it to the carboy. In a couple weeks I'm bottling. I haven't forgotten about this thread ^^

 

[hlm123]

Bumping again for results. Interested in brewing this style. How did you do the mash?

 

[Goolsbymd]

Any review?

 

[Qhrumphf]

Here's what I used for my first Weizenbock. It's not perfect, but I like it, and the comps I've entered it in it's scored in the mid 30s, so it's on the right track. It's got a little banana, a hell of a lot of clove, and lots of malt. Judges have primarily wanted more banana, but said the malt character is where it should be.

8 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3 55.2 %
5 lbs Munich I (Weyermann) (7.1 SRM) Grain 4 34.5 %
8.0 oz Caramunich III (Weyermann) (71.0 SRM) Grain 5 3.4 %
8.0 oz Special B (Dingemans) (147.5 SRM) Grain 6 3.4 %
8.0 oz Special Roast (Briess) (50.0 SRM) Grain 7 3.4 %
1.90 oz Tettnang [3.90 %] - Boil 60.0 min Hop 8 24.6 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml] Yeast 9 -

Est Original Gravity: 1.070 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.9 %
Bitterness: 24.6 IBUs
Est Color: 16.7 SRM

Measured Original Gravity: 1.070 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 7.0 %
Calories: 238.4 kcal/12oz

I do a multi-step decoction mash, doughing in at 1.35 qt/lb for an acid rest at 110, held for 30 minutes. Then decoction for next step of 129, and then as soon as that's at temp next decoction up to 154, held for 50 mins, then next decoction up to 168 mash out, held for 10 minutes, and then double batch sparged.

I pitch at 50% of the rate Mr. Malty gives (ie 0.375 million cells per ml per °P), and ferment it at 62 for about 4 weeks.

 

[SAMPLER]

Here is my first. Planning to brew on Tuesday so your feedback is welcome.

Recipe: MadBier's Weizenbock
Style: Weizenbock
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 8.49 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.069 SG
Estimated Color: 14.9 SRM
Estimated IBU: 20.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.50 gal Portland, ME Water 1 -
7 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 49.1 %
4 lbs 4.0 oz Munich Malt - 10L (10.0 SRM) Grain 3 29.8 %
2 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4 14.0 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 3.5 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 6 1.8 %
4.0 oz Carafa I (337.0 SRM) Grain 7 1.8 %
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 8 15.3 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 10.0 min Hop 9 5.6 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 10 -


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 14 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 4.95 gal of water at 169.6 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

 

[ruger988]

AHS's Aventinus Weizen Bock clone was one of my first brews (6th I believe) and I still say it was the best batch I've brewed to date. Really wish I had ept that little recipe sheet but I didn't realize how important notes were at that point. Gonna have to drop the coin on the it again someday soon to have the recipe again...

For the record, it was only my ~6th brew, and just about everyone that tried it back to back with real Aventinus said they were VERY similar, but mine was better... even in a blind test, so its a legit clone, and very tasty.

 

[SAMPLER]

Nice brew but are you going to share your recipe??? I'm always interested in a new batch to brew especially something that is so tasty.

 

[electrolight]

Ok. So I finally got around to brewing this. I was pretty happy with it. It wasn't quite as heffe-y as I would have hoped but it still made a delicious beer. And I'm still a novice so perhaps someone else could really nail it down. Either way it is in my good recipes pile