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	7261
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6313
HKN'S Weissbier	23.5 L	5.02%	14.87	1.050	1.012		All Grain	4397
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4215
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3935
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3491
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3192
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3152
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	2963
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2748

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
71	6.5 gal	4.88%	31.5	1.045	1.008		All Grain	19
Hoppy Wheat Beer	5.5 gal	5.66%	54.48	1.057	1.014		All Grain	26
Cranberry Wheat	5 gal	4.53%	38.25	1.043	1.008		BIAB	25
Beersoc Weissbier	19 L	5.24%	10	1.052	1.012		All Grain	23
Hefeweizen	5.5 gal	4.84%	35.26	1.048	1.011		BIAB	21
German Weissbeer	57 L	6.33%	9.84	1.060	1.012		extract	26
Munich Weissbier	25 L	4%	1.84	1.041	1.010		extract	29
Gribbin Wheat	5.5 gal	5.35%	15.53	1.054	1.014		All Grain	27
German Wheat Beer	19 L	4.99%	14.81	1.051	1.013		All Grain	38
Jalapeno smoked wheat	5 gal	5.44%	7.93	1.057	1.016		All Grain	23

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,453	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,290	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	643	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	581		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	533	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	461	American	Grain	base malt	1.8°L	38	47%	4% - 100%
US - Pale 2-Row	451	US	Grain	base malt	1.8°L	37	44%	2% - 100%
Flaked Wheat	434		Adjunct	raw	2°L	34	16%	2% - 100%
Flaked Oats	432		Adjunct	raw	2.2°L	33	8%	1% - 99%
German - Pale Wheat	371	German	Grain	base malt	1.5°L	39	52%	5% - 100%

Hops Used In Weissbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	1,027	3.75	60%	3% - 100%
Saaz	546	3.5	50%	1% - 100%
Hallertau Hersbrucker	536	4	60%	4% - 100%
Tettnanger	475	4.5	60%	4% - 100%
Domestic Hallertau	347	3.9	62%	3% - 100%
Cascade	283	7	41%	4% - 100%
Perle	277	8.2	52%	1% - 100%
Magnum	245	15	56%	4% - 100%
Hallertau Tradition (Germany)	208	5	61%	1% - 100%
Citra	201	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	11	German	Grain	crystal malt	46°L	34	82%	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	779	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	659	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	565	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	462	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	296	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	215	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	191	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Hefeweizen IV Ale Yeast WLP380	138	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	115	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	84	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	529	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	351	Water Agt	Mash	19%	0% - 100%
Lactic acid	300	Water Agt	Boil	74%	0% - 100%
Epsom Salt	273	Water Agt	Mash	9%	0% - 100%
Whirlfloc	203	Water Agt	Boil	61%	0% - 100%
Irish Moss	163	Fining	Boil	60%	0% - 100%
Coriander Seed	152	Spice	Boil	37%	0% - 100%
Calcium Chloride (anhydrous)	138	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	106	Other	Boil	38%	0% - 100%
Phosphoric acid	101	Water Agt	Mash	69%	0% - 100%

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