Gordon Strong’s Weizenbock

(5 gallons/19 L, all-grain)
OG = 1.079  FG = 1.020
IBU = 17  SRM = 20  ABV = 7.9%

Ingredients
7 lbs. (3.2 kg) wheat malt
5 lbs. (2.3 kg) Vienna malt
1.5 lbs. (680 g) dark wheat malt (7 °L)
1 lb. (454 g) aromatic malt (23 °L)
1.5 lbs. (680 g) caramel wheat malt (45 °L)
4 oz. (113 g) chocolate wheat malt (420 °L)
6 AAU Perle hops (30 min.) (0.75 oz./21 g at 8% alpha acids)
White Labs WLP380 (Hefeweizen IV), Wyeast 3638 (Bavarian Wheat), LalBrew Munich Classic, or Mangrove Jack’s M20 (Bavarian Wheat) yeast 
7⁄8 cup corn sugar (for priming)

Step by Step
No starter is required when using a liquid (or dry) yeast strain unless its viability is in question. This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses a decoction mash with steps. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the wheat, Vienna, dark wheat, and aromatic malts at 131 °F (55 °C) and hold for 15 minutes. Raise the temperature to 144 °F (62 °C) and rest for 15 minutes. 

Pull a thick decoction (33–40% of mash) and heat to 158 °F (70 °C) and rest for 15 minutes, then raise the temperature to a boil, then boil the decoction for 15 minutes, stirring the grains constantly.

Recombine the two mashes to hit 158 °F (70 °C). Rest for 10 minutes. Add the caramel and chocolate wheat malts. Raise the mash temperature to 168 °F (76 °C). Recirculate for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 60 minutes, adding hops at the time indicated in the recipe. Chill the wort to 59 °F (15 °C), pitch the yeast, and ferment until complete at 62 °F (17 °C). Rack the beer, prime and bottle condition, or keg and force carbonate to 2.7 v/v.

Weizenbock

(5 gallons/19 L, extract with grains)
OG = 1.079  FG = 1.020
IBU = 17  SRM = 20  ABV = 7.9%

Ingredients
6.75 lbs. (3.1 kg) Bavarian wheat dried malt extract (60–65% wheat)
1.8 lbs. (820 g) Munich liquid malt extract
1.5 lbs. (680 g) caramel wheat malt (45 °L)
4 oz. (113 g) chocolate wheat malt (420 °L)
6 AAU Perle hops (30 min.) (0.75 oz./21 g at 8% alpha acids)
White Labs WLP380 (Hefeweizen IV), Wyeast 3638 (Bavarian Wheat), LalBrew Munich Classic, or Mangrove Jack’s M20 (Bavarian Wheat) yeast
7⁄8 cup corn sugar (for priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). 

Turn off the heat. Add the caramel and chocolate wheat malts in a mesh bag and steep for 30 minutes. Remove and rinse grain gently.

Add the malt extracts and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the time indicated.

Chill the wort to 59 °F (15 °C), top up fermenter to 5.25 gallons (20 L) if needed, then pitch the yeast, and ferment until complete at 62 °F (17 °C). 

Rack the beer, prime and bottle condition, or keg and force carbonate.