Back in March I brewed a weissenbock.  Been waiting patiently for this one. During OKTOBERFEST this year I finally got into it. 

The last time I made this beer it took quite a few months to develop its profile. 

Did a few tweaks to it this time. Tweaks is a bad word  because most changes were pretty big. Including using all malt instead of half extract. And yeast change. Used S-23 instead of Munich yeast. 

This beer turned out very good. Malty but not over sweet. Just enough hopping to barely notice them. But I think I should go back to the Munich yeast. This S-23 just don’t have the right taste for a bock. 

Still doesn’t have a pronounced wheat to it. And am now considering going rye or partly rye to get some of that bite.