Having just made a Hefeweizen last week, I decided to follow up with a Weizenbock this week. The BCJP guidelines describe the style as strong, malty, and fruity... something akin to a marriage between the Hefeweizen and the Doppelbock styles. I did some reading and finally decided to brew a batch based on an AHA recipe by fellow Ohioan Jim Ruper t of Germantown. Ingredients 4 pounds Dark Wheat malt 1 pound plus 11 ounces of Weyermann Pilsner malt 12 ounces Avangard Munich malt 6 ounces of Rice Hulls 3 ounces British Medium Crystal malt (65-75L) 3 ounces Dingeman's Special B malt 3 ounces Pale Chocolate malt 3.50 gallons of mash water, reverse osmosis 1.15 gallons of sparge wate, reverse osmosis Water treated with 2.3g Gypsum, 2.7g Calcium Chloride, 2.3g Epsom Salt 0.9 ounces Hallertau Mittelfruh hops (60 min.) 1/2 package Wyeast 3068 Hefeweizen yeast 1/2 tsp. Irish Moss 1/8 tsp. Brewtan B in the mash 1/4 tsp. Brewtan B in the boil 1/2 tsp. Yeast Nutrient According to Brewfather ...