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Beer Style: Weizenbock (15C)
Recipe Type: extract
Yield: 5 gallons



I'm not sure about the "authenticness", but who cares? It turned out really good! Fruity and dark with a very noticeable alcohol smell.


  • 6 lbs Brewmaster Dried Wheat Extract
  • 3 lbs Brewmaster Dried Amber Malt Extract
  • 1/2 lb chocolate malt
  • 2 oz Hallertauer fresh hops (boiling - 1 hour)
  • 1/2 oz Hallertauer fresh hops (flavor - last 20 minutes)
  • 1/2 oz Hallertauer fresh hops (aroma - last 2 minutes)
  • Wyeast Liquid Wheat Beer Yeast

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Prepare according to the standard Papazian method for extract beers. Starting gravity: 1.61 Starting Potential alcohol: 9% Ending gravity: 1.16 Ending Potential alcohol: 2% Primary and Secondary fermentation took 1 month. I believe that the high alcohol content (7%) pickled the yeast and stopped fermentation in it's tracks. Bottled with 1 1/4 cup DME.