Weizenbock and Hops Suitable for Crafting a Belly-Warming Brew

Reading Time: around 14 min

Weizenbock is the powerhouse of the wheat beer family. Boasting brawny flavors and a kick that’ll put hairs on your chest. This Bavarian specialty melds malty sweetness with fruity yeast undertones to orchestrate a full-bodied symphony in your mouth.

If you think all wheat beers are lightweight summer sippers…

…a swig of Weizenbock will have you laughing all the way to Oktoberfest.

Selecting the right hops for a Weizenbock is less about stealing the show and more about providing a balancing act. Noble hops, with their subtle bitterness, are the unsung heroes in this beer style.

They work behind the scenes.

Like a bass player in a rock band.

Keeping the rhythm without upstaging the lead.

Malt and yeast are the divas here. A dash of Hallertau, Tettnang, or Spalter hops and you’re on your way to brewing a batch that’s as authentic as lederhosen at a beer festival.

Key Takeaways

Weizenbock beer combines rich flavors with a robust character, setting it apart from its wheat beer cousins.
Noble hops, like Hallertau and Tettnang, provide harmony without overpowering the distinctive malt and yeast notes in Weizenbock.
Crafting the perfect Weizenbock is about letting malty and yeasty flavors take center stage, with hops playing a tactical supporting role.

History and Origin of Weizenbock

Weizenbock is that hearty friend from Bavaria who crashes the beer party with a wheaty grin and a malty handshake. Originating in Germany, this robust cousin of the classic bock beer has the strength of a burly lumberjack and the soul of a Weissbier.

Think of it as the superhero version of Hefeweizen.

Swooping in with more alcohol and flavor.

Now, let’s get this straight. A Weizenbock is an ale, not a lager like its other bock buddies. It’s top-fermented, meaning those yeasty beasts party at the top of the brew, giving it its signature flavors.

And those flavors?

Imagine a fruit basket doing a tango with a spice rack on top of a loaf of bread.

So, who do you thank for this delightful brew? Raise a toast to G. Schneider & Sohn, the intrepid brewery that first whipped up this concoction. They weren’t afraid to push the wheat to the forefront and make it the star of the show.

Pairing hop varieties with Weizenbock is like a matchmaker lining up a second date. It’s got to be just right. You’re not looking for hops that steal the spotlight, but those that sing backup harmoniously.

Go for mild, earthy hops that support the aromatic profile rather than overpowering it. Think Tettnang or Hallertauer. Subtle, yet sophisticated, like the quiet guest at a party who ends up being the most interesting person in the room.

In a nutshell, Weizenbock doesn’t just waltz into Bavarian history.

It does a full-on polka, leaving you with a taste of tradition…

…that’s as rich and complex as its heritage. Cheers to that!

Characterizing the Weizenbock

The Weizenbock’s family reunion photo would show only the most charismatic members with their bold flavors and dark hues mingling. It’s where the yeast party meets the malt gala.

Quite the spectacle.

Main Characteristics

Hoppy aromas: Not present, but if they are very subtle Noble, Spicy, Floral
Malty aromas: Bready, Grainy, Caramel, Dried Fruits in darker versions
IBU bitterness: 15 to 35
Alcohol level: 6.5% to 9.5% ABV
SRM color range: 5 to 30

Aroma and Flavor Profiles

If a Weizenbock walked into a bar, its aroma would turn heads with whispers of “Is that banana?” and “I detect a hint of clove.” This beer’s esters are not shy. They bring the fruity charm with strong notes of banana, plum, and raisin.

Don’t be surprised if you’ll notice cocoa with rum or brandy, too.

The spice rack contributes its fair share, with a delicate…

…but noticeable presence of clove and possibly a hint of vanilla. And even nutmeg.

On the palate, this brew is like biting into a bready, malt-rich, caramel-drizzled dessert. Without the need to swipe right for more. The taste follows the nose, with the malty sweetness of raisins and plums conducting the fruity symphony.

While a whisper of alcohol warmth reminds you it’s not just winter tea.

Appearance and Mouthfeel

Weizenbocks show up in various shades, ranging from pale gold to deep brown. From 5 to 30 in SRM terms. What they wear on top is just as important. A creamy and rocky head that sticks around longer than guests after a party.

Diving into its mouthfeel, “creamy” isn’t just for coffee.

They often have a creamy, full-bodied texture that could make a milkshake envious.

With a carbonation that dances on the tongue.

For a brew so robust in flavor, it’s ironically smooth, flirting on the way down without playing too hard to get. There’s a certain malty chewiness that says, “You and me, we’re in for a treat.”

It’s the kind of mouthfeel that makes one want to toast to good times and better beers.

Technical Specifications

Diving into the heart of Weizenbock, it’s a heady mix of strength and subtlety. These robust brews pack a punch with their alcohol content. Yet they entice with a gentle caress of hops.

Alcohol Content and IBUs

ABV (Alcohol By Volume): Typically, Weizenbocks strut an ABV range from 6% to 9%. They’re the heavyweights of the wheat beer family. Offering a warming embrace that could thaw even the most frigid of hearts.

IBUs (International Bitterness Units): Don’t let the booze fool you. These brews aren’t here to brawl. The IBU stays low-key, ranging from 15 to 30. It’s about balance, with hops sitting in the backseat, and the malt and yeast taking the wheel.

Original and Final Gravity

OG (Original Gravity): This number tells you how heavy the wort was before fermentation. For Weizenbock, OG generally starts from 1.064 to 1.090. Think of it as the potential for greatness.

The groundwork for the ballet of yeasts that’s about to unfold.

FG (Final Gravity): After the yeast has done its dance, the FG dips to about 1.015 to 1.028. This gauge of sweetness in the finale makes sure the party in your mouth ends off on the right note.

Brewing Techniques

When crafting a Weizenbock, precision and choice in technique are just as crucial as the ingredients themselves. Each step imparts a unique characteristic to the final brew, ensuring you get that perfect sip.

Malt Selection

Weizenbock straddles the line between a robust wheat beer and a hearty Bock.

Your grain bill should be heavy on wheat malt, typically around 50-70%. Think of Munich and Vienna malts as the secret sauce adding toasty, bready punches to your concoction.

Need a little darkness?

A smidgen of chocolate malt or chocolate rye might just be your ticket to amber nirvana.

Malt Name	Min of Lb per gallon	Max of Lb per gallon	Min of Lb per batch [5gal]	Max of Lb per batch [5gal]	Average of Lb per gallon
Wheat Malt	0.01	11.68	0.07	58.42	1.02
Pilsner Malt	0.04	2	0.19	10	0.83
Munich Malt	0.07	3.34	0.36	16.69	0.57
Vienna Malt	0.02	1.98	0.12	9.88	0.66
Pale Malt	0.02	2.17	0.1	10.83	0.78
CaraMunich	0.02	0.88	0.12	4.38	0.19
Cara Malt	0.01	1.09	0.05	5.45	0.11
Dark Caramel Malt	–	0.58	0.02	2.88	0.11
Caramel / Crystal Malt	0.03	0.42	0.13	2.09	0.13
Melanoidin Malt	0.01	0.5	0.05	2.5	0.12
Chocolate Malt	0.01	0.18	0.06	0.91	0.06
Dark Munich Malt	0.09	1.43	0.45	7.14	0.58

Malt Name	Min of Kg per liter	Max of Kg per liter	Min of Kg per batch [20ltr]	Max of Kg per batch [20ltr]	Average of Kg per liter
Wheat Malt	–	1.4	0.03	28	0.12
Pilsner Malt	–	0.24	0.09	4.79	0.1
Munich Malt	0.01	0.4	0.17	8	0.07
Vienna Malt	–	0.24	0.06	4.74	0.08
Pale Malt	–	0.26	0.05	5.19	0.09
CaraMunich	–	0.1	0.06	2.1	0.02
Cara Malt	–	0.13	0.03	2.61	0.01
Dark Caramel Malt	–	0.07	0.01	1.38	0.01
Caramel / Crystal Malt	–	0.05	0.06	1	0.02
Melanoidin Malt	–	0.06	0.03	1.2	0.01
Chocolate Malt	–	0.02	0.03	0.44	0.01
Dark Munich Malt	0.01	0.17	0.22	3.42	0.07

*This data consists of hundreds of thousands of manually input recipes and, despite best efforts, they may contain errors leading to very high max amounts, or be someone’s attempt for experimental brew. You should consider this data more as an overview of how different ingredients were used for different styles to get inspiration. Please do not attempt to add up different lines as it’s all about proportions.

Mashing and Boiling

Alright, mash master, aim for a single-step infusion mash, usually just below 153°F. You’re not just making porridge. You’re coaxing out all those sugars like a sweet-talking baker.

When the boil rolls around, show no mercy. A nice boil gets rid of any party crashers (unwanted compounds, please exit the kettle). There are also a few other things you might want to consider.

Like flaked wheat or honey.

Now, watch that volume!

A 5-8% evaporation over 45-90 minutes should hit the sweet spot.

Yeast and Fermentation

Yeast is the life of the party in Weizenbock brewing. But remember, not just any gatecrasher will do. A good Bavarian-style wheat yeast is your VIP. Pitch it around 61°F and let it rise to the occasion at about 65°F.

As fermentation wraps up, do a diacetyl check.

No buttery flavors here, thank you.

And cool down to 40°F to settle things down.

Hefeweizen
Weizen / Wheat
Bavarian Wheat
German Wheat
Munich Classic Wheat

The Art of Hopping

Hops are more than just a green plant. They’re your ace in the hole for bitterness and aroma. But Weizenbock isn’t a hop-bomb, so keep your IBU in the modest range.

Opt for low alpha-acid varieties that won’t overshadow the malt profile. A hop back or late addition will get you that subtle hop whisper rather than a shout in this malty serenade.

Hops Name	Brewing Stage	Min of Oz per gallon	Max of Oz per gallon	Min of Oz per batch [5gal]	Max of Oz per batch [5gal]	Average of Oz per gallon
Hersbrucker	Aroma	0.05	0.32	0.23	1.6	0.14
	Bittering	0.1	0.53	0.5	2.67	0.26
	Dry Hop	0.15	0.21	0.77	1.07	0.18
	First Wort	0.27	0.27	1.36	1.36	0.27
	Flavor	0.05	0.32	0.25	1.6	0.14
	Whirlpool	0.16	0.18	0.8	0.91	0.17
Hersbrucker Total		0.05	0.53	0.23	2.67	0.2
Hallertau Mittelfruh	Aroma	0.05	0.67	0.23	3.33	0.19
	Bittering	0.12	0.53	0.58	2.64	0.28
	Dry Hop	0.29	0.35	1.47	1.75	0.32
	First Wort	0.2	0.3	1	1.5	0.24
	Flavor	0.05	0.21	0.27	1.07	0.14
	Whirlpool	0.2	0.2	1	1	0.2
Hallertau Mittelfruh Total		0.05	0.67	0.23	3.33	0.24
Tettnanger	Aroma	0.05	0.5	0.24	2.5	0.17
	Bittering	0.09	0.53	0.45	2.67	0.24
	Dry Hop	0.27	0.27	1.34	1.34	0.27
	First Wort	0.18	0.36	0.91	1.82	0.26
	Flavor	0.03	0.31	0.17	1.54	0.15
	Whirlpool	–	0.13	0.01	0.64	0.07
Tettnanger Total		–	0.53	0.01	2.67	0.2
Perle	Aroma	0.03	0.33	0.17	1.67	0.11
	Bittering	0.04	0.53	0.21	2.67	0.16
	First Wort	0.09	0.15	0.45	0.77	0.12
	Flavor	0.05	0.18	0.25	0.91	0.09
	Whirlpool	0.18	0.18	0.91	0.91	0.18
Perle Total		0.03	0.53	0.17	2.67	0.14
Saaz	Aroma	0.03	0.27	0.16	1.36	0.14
	Bittering	0.07	0.53	0.36	2.67	0.29
	Dry Hop	0.13	0.13	0.67	0.67	0.13
	First Wort	0.04	0.19	0.22	0.95	0.11
	Flavor	0.04	0.39	0.22	1.96	0.16
	Hop Stand	0.05	0.05	0.27	0.27	0.05
	Whirlpool	0.1	0.23	0.5	1.17	0.15
Saaz Total		0.03	0.53	0.16	2.67	0.19

Hops Name	Brewing Stage	Min of Grams per liter	Max of Grams per liter	Min of Grams per batch [20ltr]	Max of Grams per batch [20ltr]	Average of Grams per liter
Hersbrucker	Aroma	0.34	2.39	6.81	47.83	1.05
	Bittering	0.75	4	14.92	80	1.92
	Dry Hop	1.15	1.6	23.04	32.1	1.38
	First Wort	2.04	2.04	40.85	40.85	2.04
	Flavor	0.37	2.39	7.49	47.83	1.04
	Whirlpool	1.2	1.36	24	27.23	1.28
Hersbrucker Total		0.34	4	6.81	80	1.53
Hallertau Mittelfruh	Aroma	0.34	4.99	6.9	99.86	1.43
	Bittering	0.87	3.95	17.39	79.03	2.07
	Dry Hop	2.2	2.63	44.05	52.52	2.42
	First Wort	1.5	2.25	30	44.93	1.77
	Flavor	0.4	1.6	8	32	1.06
	Whirlpool	1.5	1.5	29.96	29.96	1.5
Hallertau Mittelfruh Total		0.34	4.99	6.9	99.86	1.77
Tettnanger	Aroma	0.36	3.74	7.14	74.89	1.27
	Bittering	0.68	3.99	13.62	79.88	1.77
	Dry Hop	2	2	40	40	2
	First Wort	1.36	2.72	27.23	54.47	1.97
	Flavor	0.25	2.3	5	46.09	1.14
	Whirlpool	0.01	0.95	0.2	19.06	0.48
Tettnanger Total		0.01	3.99	0.2	79.88	1.51
Perle	Aroma	0.25	2.5	5	50	0.81
	Bittering	0.32	4	6.4	80	1.22
	First Wort	0.68	1.15	13.62	23.04	0.94
	Flavor	0.37	1.36	7.4	27.23	0.7
	Whirlpool	1.36	1.36	27.23	27.23	1.36
Perle Total		0.25	4	5	80	1.04
Saaz	Aroma	0.24	2.04	4.76	40.85	1.02
	Bittering	0.54	4	10.89	80	2.14
	Dry Hop	1	1	20	20	1
	First Wort	0.33	1.43	6.51	28.57	0.8
	Flavor	0.33	2.94	6.51	58.82	1.2
	Hop Stand	0.4	0.4	8	8	0.4
	Whirlpool	0.75	1.75	14.98	35.09	1.17
Saaz Total		0.24	4	4.76	80	1.42

Hops Varieties Suitable for Weizenbock

When it comes to Weizenbock, brewers usually shoot for that malty richness. But they can’t ignore the hops that add the necessary balance. No can do.

Here’s the lowdown on what hops to invite to the Weizenbock party.

Bittering and Aroma Hops

For the Weizenbock, a style that’s more about flexing those malt muscles than showcasing a hop parade, they keep it simple on the hop front. They often reach for German hops that bring a bittering balance without stealing the show.

Typically, you’d throw in these precious little cones only at the beginning of the boil. Which is when they hand over their bittering compounds. Aroma is practically a wallflower here.

Just a hint, really, because when you drink Weizenbock…

…you’re mainly there for the malty, fruity, spicy zest.

Tettnang Hops Profile

Now, let’s talk about that Tettnang hop. With a name that sounds like it should be a dance move. This variety is a real smooth operator, delivering a subtle bitterness to your brew without any drama.

Characteristics:

Aroma: Subdued and gentle, noble herbal and floral, with a touch of spice and earthiness.
Usage: Common as a bittering agent, its low alpha acids keep the bitterness in check, so the malt can do the tango.

Saaz Hops Profile

Saaz hops have a reputation that precedes them. They’re like the international man of mystery of hops. These guys are all about bringing an earthy, spicy touch with understated flair.

Characteristics:

Aroma: Very noble, floral, resinous, herbal, with a spicy kick that whispers but never shouts.
Usage: Saaz is the hop you want if you’re looking for that noble aroma and a bitterness that’s there just to balance, not dominate.

A quick guide to picking hop personalities that know how to play nice with the robust Weizenbock. Without hogging the spotlight. But let’s get a bit more into details.

To brew up something that dances harmoniously on your taste buds.

Hopping Stages and Amounts

Alright, let’s mix things up a lil bit. First things first, grab yourself some noble hops. We’re talking the likes of Hallertau or Tettnang or Saaz. These hops are like the sophisticated Europeans at the party, all class and subtle charm.

They won’t steal the show, but they’ll make sure it runs smoothly.

Now, let’s talk strategy. When your brew pot is singing with the sound of boiling wort, it’s time to make your move. Toss in 1 ounce or a tad more of Hallertau right at the beginning of the boil.

This is the foundation, the bedrock, the “oompah” in your “oompah-pah.” It’s going to give you a gentle bitterness that’s as comforting as a down duvet in a Bavarian lodge.

But wait – don’t put your hops away just yet!

With about 15 minutes left to go, it’s time for a subtle encore.

Add now around 0.75 oz of Saaz to the mix. This late addition is like the secret ingredient in your Oma’s famous strudel. Not the star of the show, but oh-so-important for that authentic touch.

The Homebrewer’s Corner

Diving deep into the art of crafting Weizenbock, homebrewers must navigate through recipe intricacies, temperature tantrums, and the carbonation conundrum. Here’s the scoop on perfecting this malty masterpiece.

Recipe Development

For those brewing maestros keen to whip up a Weizenbock, malt and yeast are your headliners. Hops are just the backup singers. Start by harmonizing your grain bill with plenty of wheat malt.

Throw in some Munich or Vienna malts for a soulful toffee encore.

Aventinus might be your muse, but make the recipe your own chart-topping hit.

Hop Varieties: Stick to the roots with German varieties like Hallertau or Tettnang. Just enough to balance the malt without stealing the show.
Mash Temperature: Aim for a cozy 152–156°F, creating a stage where the maltiness can truly shine.
Extra Tip: Mix in some rice hulls to keep your sparge from becoming a sticky nightmare.

Fermentation Temperatures and Techniques

Every homebrewer worth their barley knows that yeast does the heavy lifting. Think of yeast strains like Wyeast 3068 or a similar offering from White Labs as the rock stars of your fermentation band.

Want those fruity esters and that signature wheat beer profile?

Keep the fermentation temperature around 64–72°F and let the yeast party.

Fermentation Temperature: Keep it cool, but not cold. 64–72°F is the sweet spot.
Yeast Options: Wyeast 3068 or its White Labs cousin works wonders.

Carbonation and Serving

When it’s time to get fizzy with it, carbonation levels are crucial to hit that high note. Remember, a well-carbonated Weizenbock has that refreshing effervescence that can make your tongue dance.

Carbonation: Aim for about 2.4–2.8 volumes of CO2. Bottle conditioning can be your encore performance here.
Serving: Chill it down and serve in a vase-shaped glass to flaunt that gorgeous head and let the aromas of your brewing concert escape.

Follow these tips, and before you know it, you’ll be the maestro of your local homebrewing scene. With friends queuing up for a taste of that sweet, sweet harmony in a glass.

Pairing and Enjoyment

When approaching the mighty Weizenbock, one’s palate is greeted with a full-bodied hug. It boasts a bready base. Underscored by malty sweetness that whispers of dark fruits. And the occasional toasty secret.

It’s as if someone baked a liquid loaf of the finest bread…

…and tossed in a fruitcake for good measure.

Almost like a bear hug from a Bavarian baker.

But let’s talk food and pairing.

Imagine slathering your taste buds with the rich, malty goodness of a Weizenbock while sinking your teeth into a juicy roast chicken. Oh, the harmony!

The beer’s bready notes will high-five the crispy skin, and the dark fruit undertones will tango with the tender meat. It’s a match made in beer and food pairing heaven.

Craving something cheesy?

Grab a hunk of Manchego and let the nutty, creamy flavors do a little dance with the Weizenbock’s fruity esters. It’s like a sophisticated party in your mouth. And guess what? You’re the VIP.

If you’re up for something sweet, it’s never been simpler.

Whip up some banana bread, and let’s get this dessert party started! The banana flavors in the bread will echo the beer’s own fruity esters. While the malty backbone of the Weizenbock will embrace the sweetness like a long-lost friend.

And for the grand finale, let’s go wild.

How about some smokey barbecue, eh? The Weizenbock’s got enough character to stand up to that smoky goodness. And its subtle spiciness will add an extra kick to each meaty bite. It’s like a smoky, savory, beer-y explosion of joy.

Pour, sip, and enjoy the decadence with a backdrop of hops that know their place. Because sometimes, it’s not about the roar of the hops, it’s about their tender whisper.

Damian

A lifelong learner, hop enthusiast and a lover of the state of extreme exhaustion.

Finance Analyst in the Investment Bank and co-founder of hopsmatcher.com