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Wacky Weizenbock

Classification: wheat beer, weizen, weizenbock, bock, extract

Source: Jonathan Gibbens (, HBD #1190, 7/27/93

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



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.