German Wheat Beer - Weissbier

A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.

Flavor Profile: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint

Ingredients: By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is traditional, although modern brewers typically don't follow this practice. Weiz

BJCP Style Guide

Top 10 Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Schneider Weisse	5 gal	6.65%	80.09	1.066	1.015		All Grain	7392
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6448
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4290
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3991
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3544
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3286
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3275
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3058
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2816
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	2602

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Bruma en Altamar	40 L	4.5%	0	1.045	1.011		All Grain	13
Hefe Baby 14.5 gal	14.5 gal	5.38%	0	1.055	1.014		All Grain	5
Hefeweizen	230 L	5.29%	13.14	1.051	1.011		All Grain	14
Whimsy Wheat	5 gal	5.61%	0	1.057	1.014		All Grain	10
Easy Wheat GF Kit	5.25 gal	5.07%	11.85	1.051	1.012		BIAB	25
Hefe Vete	23 L	5.54%	13.61	1.056	1.014		All Grain	39
Honey Hefe	3.25 gal	5.86%	14.48	1.059	1.014		All Grain	44
Weissbier	6 gal	5.23%	17.31	1.052	1.012		All Grain	42
Maxxweizen	2 gal	5.37%	7.65	1.053	1.012		extract	18
Yos-Hefeweizen	5.5 gal	4.39%	12.56	1.046	1.012		extract	36

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,464	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,295	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	649	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	589		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	537	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	467	American	Grain	base malt	1.8°L	38	47%	4% - 100%
US - Pale 2-Row	452	US	Grain	base malt	1.8°L	37	44%	2% - 100%
Flaked Oats	437		Adjunct	raw	2.2°L	33	8%	1% - 99%
Flaked Wheat	437		Adjunct	raw	2°L	34	16%	2% - 100%
Weyermann - Pale Wheat	377	German	Grain	base malt	2°L	36	52%	0% - 100%

Hops Used In Weissbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	1,048	3.75	60%	3% - 100%
Saaz	549	3.5	50%	1% - 100%
Hallertau Hersbrucker	541	4	60%	4% - 100%
Tettnanger	479	4.5	60%	4% - 100%
Domestic Hallertau	348	3.9	62%	3% - 100%
Cascade	284	7	42%	4% - 100%
Perle	282	8.2	52%	1% - 100%
Magnum	248	15	55%	4% - 100%
Hallertau Tradition (Germany)	209	5	61%	1% - 100%
Citra	207	11	36%	1% - 100%

Steeping Grains Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Carapils (Dextrine Malt)	25	American	Grain	crystal malt	1.8°L	33	54%	8% - 100%
Flaked Wheat	19		Adjunct	raw	2°L	34	46%	14% - 100%
American - Wheat	18	American	Grain	base malt	1.8°L	38	51%	20% - 100%
Honey Malt	17		Grain	crystal malt	25°L	37	57%	13% - 100%
American - White Wheat	17	American	Grain	base malt	2.8°L	40	57%	3% - 100%
Munich - Light 10L	16		Grain	specialty malt	10°L	33	58%	15% - 100%
German - Carapils	15	German	Grain	crystal malt	1.3°L	35	73%	9% - 100%
Flaked Oats	14		Adjunct	raw	2.2°L	33	54%	5% - 100%
German - Wheat Malt	12	German	Grain	base malt	2°L	37	77%	40% - 100%
German - Caramel Wheat	10	German	Grain	crystal malt	46°L	34	80%	10% - 100%

Yeasts Used In Weissbier Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safbrew - Wheat Beer Yeast WB-06	784	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	666	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	570	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	464	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	305	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	228	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	193	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Hefeweizen IV Ale Yeast WLP380	137	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	116	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	85	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F

Other Ingredients Used In Weissbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	543	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	363	Water Agt	Mash	19%	0% - 100%
Lactic acid	313	Water Agt	Mash	73%	0% - 100%
Epsom Salt	286	Water Agt	Mash	9%	0% - 100%
Whirlfloc	207	Water Agt	Mash	61%	0% - 100%
Irish Moss	164	Fining	Boil	60%	0% - 100%
Coriander Seed	156	Spice	Mash	36%	0% - 100%
Calcium Chloride (anhydrous)	145	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	110	Other	Mash	37%	0% - 100%
Phosphoric acid	100	Water Agt	Other	69%	0% - 100%

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