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	7963
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6827
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4968
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	4248
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3965
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3771
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3641
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3452
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	3284
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	3149

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hefe	5.5 gal	5.61%	16.79	1.053	1.011		All Grain	33
Sparkling Chardonnay	5.25 gal	0.93%	0	1.011	1.004		BIAB	51
Blanche Weizen	1100 L	5.29%	9.65	1.051	1.011		All Grain	58
Hefeweizen	23 L	5.02%	12.48	1.048	1.009		All Grain	68
Harold is weizen bcs j zainasheff	5.5 gal	5.52%	15.78	1.059	1.017		All Grain	51
Fruited Wheat	6 gal	5.19%	17.27	1.053	1.014		All Grain	35
Hefe Baby 18.0	18 gal	5.87%	0	1.059	1.014		All Grain	46
hefe 2026	5.9 gal	5.34%	11.44	1.052	1.012		All Grain	53
Banana Bomb Sweet Hefeweizen	12 L	4.96%	10.88	1.051	1.013		BIAB	52
#003 Weihenstephan Hefeweizen Clone	10.5 L	5.11%	14.31	1.050	1.011		BIAB	48

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,494	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,316	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	659	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	617		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	550	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	480	American	Grain	base malt	1.8°L	38	47%	4% - 100%
US - Pale 2-Row	454	US	Grain	base malt	1.8°L	37	44%	2% - 100%
Flaked Oats	449		Adjunct	raw	2.2°L	33	8%	1% - 99%
Flaked Wheat	448		Adjunct	raw	2°L	34	16%	2% - 100%
Weyermann - Pale Wheat	422	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	1,098	3.75	61%	3% - 100%
Saaz	574	3.5	50%	1% - 100%
Hallertau Hersbrucker	550	4	60%	4% - 100%
Tettnanger	505	4.5	61%	4% - 100%
Domestic Hallertau	356	3.9	62%	3% - 100%
Cascade	289	7	42%	4% - 100%
Perle	288	8.2	51%	1% - 100%
Magnum	259	15	55%	4% - 100%
Hallertau Tradition (Germany)	217	5	62%	1% - 100%
Citra	212	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%
American - Wheat	20	American	Grain	base malt	1.8°L	38	55%	20% - 100%
Flaked Wheat	19		Adjunct	raw	2°L	34	46%	14% - 100%
American - White Wheat	18	American	Grain	base malt	2.8°L	40	58%	3% - 100%
Honey Malt	17		Grain	crystal malt	25°L	37	57%	13% - 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	13	German	Grain	base malt	2°L	37	79%	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	800	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	686	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	584	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	486	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	321	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	253	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	200	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Hefeweizen IV Ale Yeast WLP380	140	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	120	Danstar	Wheat	.09	Low	75%	63°F	72°F
Imperial Yeast - G01 Stefon	87	Imperial Yeast	German Ale		Low	73%	63°F	73°F

Other Ingredients Used In Weissbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	581	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	400	Water Agt	Mash	18%	0% - 100%
Lactic acid	345	Water Agt	Boil	73%	0% - 100%
Epsom Salt	317	Water Agt	Mash	9%	0% - 100%
Whirlfloc	217	Fining	Boil	60%	0% - 100%
Irish Moss	168	Fining	Boil	60%	0% - 100%
Coriander Seed	161	Spice	Boil	36%	0% - 100%
Calcium Chloride (anhydrous)	157	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	117	Other	Boil	39%	0% - 100%
Phosphoric acid	106	Water Agt	Mash	69%	0% - 100%

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