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	7323
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6397
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4257
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3960
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3515
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3246
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3216
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3024
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2779
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	2557

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
hefeweizen	24 L	6.54%	16.45	1.066	1.016		All Grain	24
Awesome Recipe	20.8 L	13.39%	3.26	1.126	1.024		All Grain	15
Bananer Hefe	6 gal	5.24%	18.76	1.052	1.012		All Grain	34
Awesome Recipe	5 L	4.76%	7.5	1.046	1.010		All Grain	17
Leichesweizen	8.5 L	2.71%	14.28	1.026	1.005		All Grain	23
Birra Blanca	30 L	8.85%	10.76	1.088	1.020		All Grain	43
Hefe	76 gal	5.2%	13.93	1.048	1.009		All Grain	32
Hefeweizen	14 L	5.22%	14.25	1.050	1.011		BIAB	30
BENEDIKTINER HEF	26.5 L	5.08%	13.56	1.045	1.006		All Grain	38
Weissbier	20 L	4.41%	11.59	1.045	1.012		All Grain	46

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,458	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,293	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	647	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	587		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	537	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	465	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	435		Adjunct	raw	2.2°L	33	8%	1% - 99%
Flaked Wheat	435		Adjunct	raw	2°L	34	16%	2% - 100%
German - Pale Wheat	372	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	1,038	3.75	60%	3% - 100%
Saaz	548	3.5	50%	1% - 100%
Hallertau Hersbrucker	537	4	60%	4% - 100%
Tettnanger	479	4.5	60%	4% - 100%
Domestic Hallertau	348	3.9	62%	3% - 100%
Cascade	285	7	42%	4% - 100%
Perle	281	8.2	52%	1% - 100%
Magnum	248	15	55%	4% - 100%
Hallertau Tradition (Germany)	209	5	61%	1% - 100%
Citra	206	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	783	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	662	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	301	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	223	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	115	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	537	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	357	Water Agt	Mash	19%	0% - 100%
Lactic acid	308	Water Agt	Mash	74%	0% - 100%
Epsom Salt	282	Water Agt	Mash	9%	0% - 100%
Whirlfloc	206	Water Agt	Mash	61%	0% - 100%
Irish Moss	164	Other	Boil	60%	0% - 100%
Coriander Seed	154	Spice	Boil	36%	0% - 100%
Calcium Chloride (anhydrous)	144	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	108	Other	Primary	38%	0% - 100%
Phosphoric acid	101	Water Agt	Mash	69%	0% - 100%

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