Jamil’s Weizenbock

(5 gallons/19 L, all-grain)
OG = 1.082 (19.7 °P)
FG = 1.021 (5.3 °P)
IBU = 23 SRM = 19 ABV = 8.1%

Ingredients
8.8 lb. (4 kg) Best Malz dark wheat malt (8 °L)
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops (60 min.) (1.34 oz./38 g at 4% alpha acids)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast

Step by step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C).

Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.062 (15.3 °P).
The total wort boil time is 90 minutes, which helps reduce DMS in the finished beer and increases melanoidin formation. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is three packages of liquid yeast or one package of liquid yeast in an appropriate starter.

Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but don’t rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.

Weizenbock

(5 gallons/19 L, extract with grains)
OG = 1.082 (19.7 °P)
FG = 1.021 (5.3 °P)
IBU = 23 SRM = 17 ABV = 8.1%

Ingredients
8.3 lb. (3.75 kg) wheat liquid malt extract (4 °L)
2.2 lb. (1 kg) Munich liquid malt extract (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops (60 min.) (1.34 oz./38 g at 4% alpha acids)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast

Step by step
I have used a number of wheat and Munich malt extracts with good results. Feel free to use whatever your shop recommends. If you can’t get Munich extract, you can do a partial mash with Munich malt instead. If you can’t get fresh liquid malt extract, it is better to use an appropriate amount of dry malt extract (DME) instead. I use Best Malz Pilsen, dark wheat, and Munich malt. The Caramel Munich 40 is from Franco-Belges, the Special B from Castle, and the pale chocolate from Thomas Fawcett. Feel free to substitute any high quality malt of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hopunion.

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 0.5 gallon (~2 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 liters) and a gravity of 1.069 (16.7 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the bittering hops with 60 minutes remaining in the boil. I skip kettle finings for this beer. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is three packages of liquid yeast or one package of liquid yeast in an appropriate starter. Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but don’t rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.