My buddy Mike brewed a really good weizenbock, so here’s a quick review of the recipe and final product. Initially this was supposed to be a classic hefeweizen, but the color came out a bit dark, the caramel/malty flavors were more pronounced, and the alcohol was a bit higher than expected… so it was rebranded as a weizenbock! It was a great beer however you look at it.
- 6.6 lb Wheat LME
- 1.5 lb Vienna malt
- 1 lb Pilsner malt
- 0.5 lb Caramunich I
- 0.25 oz Hallertau @ 60, 45, 30, 15 minutes
- WLP300 Hefeweizen Yeast (2 vials)
Appearance: Deep copper with red highlights and a 1/2 inch off-white head that lingers for a few minutes.
Aroma: Classic hefeweizen up front – ripe banana, faint notes of apple/pear, clove – followed by a modest amount of caramel, toasted malts, and a just hint of alcohol.
Flavor: Yeast flavors up front similar to the aroma, followed immediately by the toasty malts for a soothing finish. Malt flavors come through even more as the beer warms. There’s a hint of a mineral-like aftertaste, but it’s not off-putting.
Mouthfeel: Medium to full body with appropriate carbonation (bottle conditioned).
Overall Impressions: The original goal may have been to make a classic hefeweizen, but, if at first you don’t succeed, redefine success such that you’ve succeeded. This made for a really good weizen that would make any German feel right at home. There are lots of flavors going on in this beer contributed by the yeast and specialty malts which come together to form a very drinkable beer. The mineral flavors may be due to the water source, but that’s only speculation. Well done!