Back to SearchWeizenbock Bock Lager
(not yet rated)
Beer Style: Weizenbock/Weissbock
Recipe Type: all-grain
Yield: 5 gallons
Description:
This recipe entry officially marks no less than one recipe in EACH beer style category on the GHFB website! This all-grain gluten-free Weizenbock recipe delivers rich malt character, higher gravity, and smooth fermentation without traditional wheat or barley. Using gluten-free grains and expressive yeast, this homebrew showcases bready, malty flavors and warming strength, making it an excellent option for brewing strong gluten-free beer styles at home. This recipe was adapted from 'Aventinus Weizenbock' from the October 1998 BYO magazine.
Ingredients:
- 9 LBS Biscuit Rice Malt
- 7.5 LBS Munich Millet Malt
- 0.375 LB Chocolate Roasted Vienna Millet Malt
- 1.25 OZ Hallertauer Hops
- German Lager Yeast
Additional Instructions
Primary Ferment: 10 daysSecondary Ferment: 6 - 8 weeks
Beer Profile
Original Gravity: 1.057Final Gravity: 1.014
Alcohol by Vol: 5.6%
Color SRM: 15.7
Bitterness IBU: 15.4
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4 F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
Note 90 minute boil; use appropriate amount of pre-boil wort to account for evaporation during boil (about 7.5 gallons).
1 OZ Hallertau Hops @ start of boil (about 75 min)
0.25 OZ Hallertau Hops @ end of boil (about 15 min)
SafLager W34/70 Yeast recommended; ferment at 50F to terminal gravity and rack into a clean and sanitized carboy. Lager at 34F for 6 – 8 weeks. Prime and bottle, and allow to sit at 65F for two weeks before drinking.