Someone asked for a recipe for weizenbock and now I can't find their message. Anyway:this is a very simple recipe for a weizenbock (or as I decided to call it, dunkelhefeweizenstarkbier). The gravity is a bit lower than a standard bock, but could be easily adjusted. If necessary, the Vienna malt could be substituted by raising the quantity of pilsner malt and using about .75 pounds of British or German crystal malt. I feel as though the German pilsner malt can easily be replaced with Klages. I had some problems with my Bruheat while mashing this, so ended up doing a two-step decoction mash. I see no reason why a multi-step infusion wouldn't working equally well.
Ireks Vienna malt 2.5#
Ireks Pilsner malt 2.5#
British wheat malt 6#
Mash with 4 gallons soft water at 110^ for 1 hour; raise to 130^ for 45 min.; raise to 156^ for 1/2 hour or until conversion. Sparge to 6 gallons.
Boil for 90 min. Add 1.25 oz. Perle at 15 min. and .5 oz Mt Hood at end-boil. O.G. was 1.056 (you might get better results).
Ferment at 65^ with WYeast Weizen/WYeast German Ale yeasts, blended.
This beer had a lovely amber color and a nice fluffy head. Very malty and warming.
