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	7462
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6517
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4333
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	4015
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3569
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3352
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3325
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3097
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2855
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	2672

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
El Hefe	5.5 gal	5.19%	0	1.053	1.013		All Grain	15
Why Wheat	5 gal	5.42%	15.88	1.055	1.014		extract	16
It's Spelt H E F E W E I Z E N	5 gal	5.27%	12.47	1.051	1.010		BIAB	26
Amarillo hefe	300 gal	6.29%	32.76	1.058	1.010		All Grain	18
Extract Hefe	20.8 L	3.48%	10.05	1.035	1.009		extract	29
Awesome Recipe	1 gal	8.25%	10.49	1.080	1.017		All Grain	20
Berliner weisse	500 L	3.93%	4.5	1.035	1.005		All Grain	40
Hefeweizen	30 L	4.79%	0	1.049	1.012		All Grain	59
Hefeweizen	30 L	4.79%	0	1.049	1.012		All Grain	49
Hefeweizen	6 gal	5.59%	22.68	1.057	1.014		All Grain	30

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,469	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,297	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	591		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	540	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	470	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	439		Adjunct	raw	2.2°L	33	8%	1% - 99%
Flaked Wheat	438		Adjunct	raw	2°L	34	16%	2% - 100%
Weyermann - Pale Wheat	382	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	1,053	3.75	60%	3% - 100%
Saaz	552	3.5	50%	1% - 100%
Hallertau Hersbrucker	543	4	60%	4% - 100%
Tettnanger	483	4.5	60%	4% - 100%
Domestic Hallertau	348	3.9	62%	3% - 100%
Cascade	285	7	42%	4% - 100%
Perle	282	8.2	52%	1% - 100%
Magnum	251	15	55%	4% - 100%
Hallertau Tradition (Germany)	213	5	61%	1% - 100%
Citra	208	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 - White Wheat	18	American	Grain	base malt	2.8°L	40	58%	3% - 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%
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	786	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	670	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	469	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	305	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	232	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	138	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	117	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	548	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	367	Water Agt	Mash	19%	0% - 100%
Lactic acid	316	Water Agt	Mash	74%	0% - 100%
Epsom Salt	290	Water Agt	Mash	9%	0% - 100%
Whirlfloc	210	Fining	Boil	61%	0% - 100%
Irish Moss	164	Fining	Boil	60%	0% - 100%
Coriander Seed	157	Spice	Mash	37%	0% - 100%
Calcium Chloride (anhydrous)	145	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	110	Other	Boil	38%	0% - 100%
Baking Soda	100	Water Agt	Mash	9%	0% - 100%

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