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	7738
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6698
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4747
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	4133
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3683
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3650
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3483
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3283
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	3079
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	2959

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Weiz Grip	6 gal	5.04%	14.43	1.050	1.011		All Grain	11
Altbier	160 L	4.58%	33.07	1.047	1.012		All Grain	14
Brave Bison	280 gal	5.19711%	0	1.004	1.004		All Grain	15
Sourdough Heffeagain	22 L	4.72%	11.01	1.047	1.011		All Grain	12
Traditional weiss	5.5 L	5.02%	13.11	1.052	1.014		BIAB	22
Hefeweizen - 10 Gal 2026	11 gal	4.81%	16.74	1.048	1.011		All Grain	36
Kirsten Hef	11 gal	4.85%	16.31	1.048	1.011		All Grain	33
Wit 9/7 previous 28L mash in	21.5 L	5.62%	13.44	1.057	1.014		BIAB	27
WIT w/Green Apple	500 L	4.98%	10.38	1.053	1.016		All Grain	32
Awesome Recipe	6 gal	4.01%	14.93	1.040	1.009		All Grain	24

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,487	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,311	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	654	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	600		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	542	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	472	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	443		Adjunct	raw	2.2°L	33	8%	1% - 99%
Flaked Wheat	443		Adjunct	raw	2°L	34	16%	2% - 100%
Weyermann - Pale Wheat	400	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	1,074	3.75	60%	3% - 100%
Saaz	565	3.5	50%	1% - 100%
Hallertau Hersbrucker	547	4	61%	4% - 100%
Tettnanger	492	4.5	60%	4% - 100%
Domestic Hallertau	352	3.9	62%	3% - 100%
Cascade	288	7	42%	4% - 100%
Perle	285	8.2	51%	1% - 100%
Magnum	254	15	56%	4% - 100%
Hallertau Tradition (Germany)	213	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	797	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	677	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	577	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	479	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	313	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	242	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	195	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	86	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	566	Water Agt	Boil	17%	0% - 100%
Calcium Chloride (dihydrate)	378	Water Agt	Mash	19%	0% - 100%
Lactic acid	325	Water Agt	Mash	74%	0% - 100%
Epsom Salt	301	Water Agt	Mash	9%	0% - 100%
Whirlfloc	213	Water Agt	Boil	61%	0% - 100%
Irish Moss	166	Fining	Boil	60%	0% - 100%
Coriander Seed	161	Spice	Boil	36%	0% - 100%
Calcium Chloride (anhydrous)	150	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	112	Other	Mash	38%	0% - 100%
Baking Soda	101	Water Agt	Mash	9%	0% - 100%

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