Weizenbock BJCP Style 15C This is a simple but award-winning extract recipe for a wheat-bock beer. This brew took first place in the 1995 Bluebonnet Brew-Off Wheat Division, winning the stein-trophy that you see on the left for one of the Meisters of Brew members.

Ingredients:
6 lbs. Pale Extract
4 lbs. Wheat Extract
2 lbs. Clover Honey (unpasteurized)
boiling hops: 1 oz Saaz Hops 2.6 Alpha (60 min)
aromatic hops: .25 oz Saaz Hops 2.6 Alpha (10 min)
1 package Wyeast #3056 (Bavarian Wheat)
.5 cup Corn Sugar (for carbonation)

Procedure:
1. Pour 2.5 gallons of clean water into your brew pot and bring to a boil. Remove the brew pot from the fire and add the extracts and honey, stirring. Return to the fire and bring to a boil.

3. Add 1 oz. Saaz bittering hops and boil for 50 minutes.

4. Add .25 oz. Saaz aromatic hops and boil for another 10 minutes.

5. Remove from burner into an ice bath, and chill to ~80 degrees. Pour into primary fermenter, and add distilled water to bring to 5 gallons.

6. Pitch the yeast.

7. When fermentation slows (4-7 days), you are ready to go to the secondary.

8. When ready to bottle, boil 2 cups water and add priming sugar. Cool mixture down in an ice bath.

9. Siphon beer into bottling tank, add priming sugar mixture. Stir well.

10. Bottle, and allow to condition for 2-3 weeks before drinking. Enjoy!

Starting Gravity: 1.060
Secondary Gravity: 1.032
Bottling Gravity: 1.012

All text and photos copyright 2013-2014 by the Meisters of Brew.