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	7308
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6384
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4248
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3957
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3509
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3234
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3199
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3009
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2768
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	2550

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	5 L	4.76%	7.5	1.046	1.010		All Grain	0
Leichesweizen	8.5 L	2.71%	14.28	1.026	1.005		All Grain	5
Birra Blanca	30 L	8.85%	10.76	1.088	1.020		All Grain	21
Hefe	76 gal	5.2%	13.93	1.048	1.009		All Grain	25
Hefeweizen	14 L	5.22%	14.25	1.050	1.011		BIAB	21
BENEDIKTINER HEF	26.5 L	5.08%	13.56	1.045	1.006		All Grain	27
Weissbier	20 L	4.41%	11.59	1.045	1.012		All Grain	32
Peach wheat v1	5.5 gal	5.19%	0	1.053	1.013		All Grain	21
German Weiss BB	24.7 L	4.35%	14.99	1.046	1.013		All Grain	37
Hefeweizen	5.5 gal	6.16%	18.86	1.054	1.007		extract	21

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,457	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,292	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	645	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	586		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	536	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	464	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	434		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	1,035	3.75	60%	3% - 100%
Saaz	547	3.5	50%	1% - 100%
Hallertau Hersbrucker	536	4	60%	4% - 100%
Tettnanger	479	4.5	60%	4% - 100%
Domestic Hallertau	347	3.9	62%	3% - 100%
Cascade	285	7	42%	4% - 100%
Perle	281	8.2	52%	1% - 100%
Magnum	245	15	56%	4% - 100%
Hallertau Tradition (Germany)	209	5	61%	1% - 100%
Citra	203	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	780	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	660	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	462	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	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	535	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	354	Water Agt	Mash	19%	0% - 100%
Lactic acid	306	Water Agt	Mash	74%	0% - 100%
Epsom Salt	280	Water Agt	Mash	9%	0% - 100%
Whirlfloc	205	Fining	Boil	61%	0% - 100%
Irish Moss	163	Other	Boil	60%	0% - 100%
Coriander Seed	154	Spice	Boil	36%	0% - 100%
Calcium Chloride (anhydrous)	143	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	108	Fining	Boil	38%	0% - 100%
Phosphoric acid	101	Water Agt	Mash	69%	0% - 100%

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