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Karger Weizenbock

Karger Weizenbock

Weizenbock • All Grain • 5.5 gal

Al Boyce

Arlin's recipe called for 6.5 lb Wheat and 3.5 lb 2-row. At 65% efficiency, Beertools calculated the OG at 1052. The original hop bill called for 1 oz of Tettnang, which Beertools calculated as too bitter, so I bumped the malt and cut the hops to hit guidelines.

January 9, 2004  05:53pm

5.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 11 lbs Pacific Northwest Wheat

    Pacific Northwest Wheat

  • 5.25 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 2 lbs Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • .25 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .75 oz Tettnanger - 5.2 AA% pellets; boiled 90 min


    Mild, slightly spicy. 'Noble'.

  • .25 oz Hallertauer Mittelfrüher - 5.6 AA% pellets; boiled 90 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • Wyeast 3068 Weihenstephan Weizen™

    Wyeast 3068 Weihenstephan Weizen™

    Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.


from Arlin Karger's 2003 AHA NHC Gold-medal winning "N.M. Weizenbock"

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: C - Weizenbock

Range for this Style
Original Gravity: 1.079 1.064 - 1.090
Terminal Gravity: 1.019 1.015 - 1.022
Color: 16.4 SRM 12 - 25
Alcohol: 8.0% ABV 6.5% - 8%
Bitterness: 24.2 IBU 15 - 30




2008-03-01 7:59am

I have brewed this beer, and it won first prize on a local homebrewers competition, in Weizenbock category. It has a very interesting taste.

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