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	7557
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6591
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4472
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	4062
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3604
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3450
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3386
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3165
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2937
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	2761

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian wheat & honey 2	28 L	7.01%	0	1.071	1.018		All Grain	8
Awesome Recipe	5.5 gal	5.45%	15.74	1.050	1.009		All Grain	10
Hefeweizen Kit	5.5 gal	4.97%	21.61	1.048	1.010		BIAB	18
Sunshine	5 gal	4.73%	10.76	1.049	1.013		extract	18
Sunshine	5 gal	4.81%	19.76	1.049	1.012		extract	18
Spring Wheat 26	22 L	4.81%	13.6	1.049	1.012		BIAB	34
B&A German Heffe Weisse	10 gal	5.24%	14.77	1.054	1.014		All Grain	46
Hefeweizen	23 L	5.38%	14.03	1.051	1.010		All Grain	32
Herfe	5.5 gal	5%	15.74	1.050	1.012		All Grain	37
The Wheatles	5.5 gal	5.48%	0	1.049	1.007		All Grain	35

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,478	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,304	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	651	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	596		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	540	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	471	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 Wheat	441		Adjunct	raw	2°L	34	16%	2% - 100%
Flaked Oats	440		Adjunct	raw	2.2°L	33	8%	1% - 99%
Weyermann - Pale Wheat	387	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	1,062	3.75	60%	3% - 100%
Saaz	556	3.5	50%	1% - 100%
Hallertau Hersbrucker	544	4	60%	4% - 100%
Tettnanger	486	4.5	60%	4% - 100%
Domestic Hallertau	349	3.9	62%	3% - 100%
Cascade	287	7	42%	4% - 100%
Perle	285	8.2	51%	1% - 100%
Magnum	253	15	55%	4% - 100%
Hallertau Tradition (Germany)	215	5	61%	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%
Flaked Wheat	19		Adjunct	raw	2°L	34	46%	14% - 100%
American - Wheat	19	American	Grain	base malt	1.8°L	38	54%	20% - 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	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	792	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	674	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	573	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	474	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	307	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	234	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	194	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Hefeweizen IV Ale Yeast WLP380	139	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	118	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	554	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	370	Water Agt	Mash	19%	0% - 100%
Lactic acid	319	Water Agt	Mash	73%	0% - 100%
Epsom Salt	293	Water Agt	Mash	9%	0% - 100%
Whirlfloc	211	Fining	Boil	61%	0% - 100%
Irish Moss	164	Fining	Boil	60%	0% - 100%
Coriander Seed	159	Spice	Mash	37%	0% - 100%
Calcium Chloride (anhydrous)	146	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	111	Other	Boil	39%	0% - 100%
Baking Soda	102	Water Agt	Mash	9%	0% - 100%

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