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	7921
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6801
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4915
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	4217
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3892
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3742
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3604
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3417
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	3213
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	3123

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Fruited Wheat	6 gal	5.19%	17.27	1.053	1.014		All Grain	13
Hardware Hefewiezen	5.5 gal	5.51%	15.58	1.051	1.009		All Grain	14
Hefe Baby 18.0	18 gal	5.87%	0	1.059	1.014		All Grain	20
hefe 2026	5.8 gal	5.43%	11.64	1.053	1.012		All Grain	18
Banana Bomb Sweet Hefeweizen	12 L	4.96%	10.88	1.051	1.013		BIAB	33
#003 Weihenstephan Hefeweizen Clone	10.5 L	5.11%	14.31	1.050	1.011		BIAB	30
Morebeer German Hefeweizen	5 gal	5.84%	18.93	1.050	1.005		All Grain	27
Quick Weiss	17 L	5.62%	14.08	1.051	1.008		All Grain	36
Weissbier 2026	14 L	5.02%	9.75	1.048	1.010		All Grain	54
Hefeweizen	1150 L	5.16%	14.43	1.049	1.010		All Grain	38

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,495	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,317	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	658	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	613		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	546	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	475	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 Wheat	447		Adjunct	raw	2°L	34	16%	2% - 100%
Flaked Oats	446		Adjunct	raw	2.2°L	33	8%	1% - 99%
Weyermann - Pale Wheat	413	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	1,089	3.75	61%	3% - 100%
Saaz	573	3.5	50%	1% - 100%
Hallertau Hersbrucker	550	4	60%	4% - 100%
Tettnanger	504	4.5	61%	4% - 100%
Domestic Hallertau	355	3.9	62%	3% - 100%
Cascade	288	7	42%	4% - 100%
Perle	287	8.2	51%	1% - 100%
Magnum	258	15	55%	4% - 100%
Hallertau Tradition (Germany)	216	5	62%	1% - 100%
Citra	210	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	799	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	683	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	583	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	484	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	319	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	248	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	199	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	119	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	577	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	395	Water Agt	Mash	18%	0% - 100%
Lactic acid	338	Water Agt	Mash	73%	0% - 100%
Epsom Salt	312	Water Agt	Mash	9%	0% - 100%
Whirlfloc	214	Fining	Mash	61%	0% - 100%
Irish Moss	168	Fining	Boil	60%	0% - 100%
Coriander Seed	161	Spice	Boil	36%	0% - 100%
Calcium Chloride (anhydrous)	155	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	115	Other	Boil	38%	0% - 100%
Phosphoric acid	105	Water Agt	Mash	69%	0% - 100%

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