Weizenbock – All Grain GONE


General Info

May do well as a fruit beer with raspberries or blackberries.

This is the first time I'm using the 16 gallon plastic fermenter. It will be nice to have a single, ten gallon batch fermenting in one primary. Naturally, the beer will be separated at secondary, which will give me a great opportunity to let one secondary go "as is" and possibly add some fruit to the other. I'm thinking cherries or blackberries for a brew with the level of sweetness and Special B characteristics this one has.

I intentionally chose the American Hefeweizen yeast strain to downplay the clove phenols and banana esters that are normally associated with the German varieties. I'm going for a more "clean" characteristic (which is not very Weizenbockish) that will let the malt shine through.


Boiled the decoction for 30 minutes. Batch sparged and collected about 13.5 gallons. Efficiency was ~8% higher than expected (especially for a wheat-based brew). Boiled for 1.25 hours to reduce to 11.5 gallons and added bittering hops. Boiled for an hour more and collected 10 gallons for fermentation.

Six hours after pitching the yeast, fermentation is definitely evident thanks to a very large (about 3/4 of a gallon of 1.030 wort) yeast starter. Pitched just 12 hours after its fermentation peaked. Did not decant.

Malts and Grains

Amount Malt/Grain %
4.00 pounds Belgian Plisen Malt 28.6%
7.50 pounds American Wheat Malt 53.6%
1.50 pounds American Vienna Malt 10.7%
0.50 pounds British Pale Chocolate 3.6%
0.50 pounds Belgian Special B Malt 3.6%
14.00 pounds Total Grain Weight 100%


Amount Hop Time AA
0.45 ounces Magnum 60 min 13.1%
0.45 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
American Hefeweizen Ale White Labs WLP320 3500 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Decoction


Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

7 days @ 74° F
14 days @ 70° F
21 days @ 50° F

Dark Matter

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 4.7    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 9.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.077 / 18.7° P    
Mash PH:      
Boil PH:      

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