German Wheat Beer - Weissbier

BJCP Style Guide

Top 10 Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
JUNIPER WHEAT BEER	50 L	6.2%	18.09	1.061	1.014		All Grain	4738
Cabin heff	5.6 gal	4.99%	12.37	1.049	1.011		BIAB	3273
Schneider Tap 7 Clone	50 L	5.4%	11.24	1.052	1.011		All Grain	3147
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	2843
Kapiti wheat	24 L	5.43%	12.2	1.050	1.009		All Grain	2630
Schneider Weisse	5 gal	6.65%	80.09	1.066	1.015		All Grain	2569
Itkin's Weissbier	24 L	4.04%	20.46	1.043	1.013		BIAB	2498
Weihenstephaner Hefeweissbier 10G AG	5.5 gal	5.15%	14.31	1.051	1.012		All Grain	2389
Bavarian Hefeweizen	5.5 gal	5.05%	17.3	1.050	1.011		Partial Mash	2231
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	2016

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hefe-Wiezen	5 L	4.54%	15.66	1.048	1.014		All Grain	0
Raspberry Wheat	12 L	4.56%	0	1.046	1.011		BIAB	3
David Hassel-Hef	5.5 gal	4.91%	16.16	1.049	1.012		All Grain	0
Bowie Hef	6 gal	7.34%	71.2	1.074	1.018		All Grain	3
Final Project Hefeweizen	5 gal	4.97%	16.15	1.049	1.011		extract	9
Wheat	4 gal	5.37%	21.93	1.051	1.010		Partial Mash	1
El Hefe 2	80 L	4.2%	19.45	1.043	1.011		All Grain	2
Yazoo Hefeweizen Clone	5.5 gal	5.31%	13.77	1.052	1.012		All Grain	5
Weiss Alles OK	15 L	5.58%	26.66	1.049	1.007		BIAB	0
Hefeweizen	1 gal	5.52%	8.66	1.056	1.014		All Grain	0

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	986	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	957	German	Grain	base malt	1.6°L	38	40%	1% - 100%
American - White Wheat	433	American	Grain	base malt	2.8°L	40	45%	2% - 100%
American - Pilsner	354	American	Grain	base malt	1.8°L	37	43%	8% - 100%
American - Pale 2-Row	337	American	Grain	base malt	1.8°L	37	44%	2% - 100%
American - Wheat	303	American	Grain	base malt	1.8°L	38	46%	4% - 100%
Rice Hulls	272		Adjunct	other	0°L	0	6%	0% - 100%
German - Pale Wheat	255	German	Grain	base malt	1.5°L	39	52%	8% - 100%
Flaked Wheat	230		Adjunct	raw	2°L	34	17%	2% - 100%
Flaked Oats	213		Adjunct	raw	2.2°L	33	8%	1% - 99%

Hops Used In Weissbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	579	3.75	58%	3% - 100%
Hallertau Hersbrucker	379	4	62%	4% - 100%
Saaz	318	3.5	49%	4% - 100%
Tettnanger	290	4.5	59%	4% - 100%
Domestic Hallertau	262	3.9	61%	3% - 100%
Cascade	166	7	41%	7% - 100%
Perle	160	8.2	51%	3% - 100%
Magnum	139	15	53%	4% - 100%
Citra	124	11	35%	1% - 100%
Mandarina Bavaria	89	8.5	43%	5% - 100%

Steeping Grains Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	21		Adjunct	raw	2°L	34	46%	14% - 100%
American - Carapils (Dextrine Malt)	16	American	Grain	crystal malt	1.8°L	33	66%	17% - 100%
Flaked Oats	15		Adjunct	raw	2.2°L	33	53%	5% - 100%
American - Wheat	14	American	Grain	base malt	1.8°L	38	46%	20% - 100%
German - Carapils	14	German	Grain	crystal malt	1.3°L	35	71%	9% - 100%
American - White Wheat	12	American	Grain	base malt	2.8°L	40	55%	14% - 100%
Canadian - Honey Malt	10	Canadian	Grain	base malt	25°L	37	55%	13% - 100%
German - Wheat Malt	9	German	Grain	base malt	2°L	37	75%	50% - 100%
German - Caramel Wheat	9	German	Grain	crystal malt	46°L	34	88%	40% - 100%
American - Munich - Light 10L	7	American	Grain	base malt	10°L	33	64%	17% - 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	591	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	448	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	348	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	261	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
White Labs - Hefeweizen IV Ale Yeast WLP380	104	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Fermentis - Safale - American Ale Yeast US-05	104	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Munich Classic Wheat Beer Yeast	80	Danstar	Wheat	.09	Low	75%	63°F	72°F
Danstar - Munich Dry Wheat Yeast	62	Danstar	Wheat	Medium	Medium	75%	64°F	70°F
Wyeast - Bavarian Wheat 3056	56	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F
White Labs - Bavarian Weizen Yeast WLP351	56	White Labs	Wheat	Medium	Low	75%	66°F	70°F

Other Ingredients Used In Weissbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	197	Water Agt	Mash	21%	0% - 100%
Whirlfloc	107	Water Agt	Boil	65%	0% - 100%
Calcium Chloride (dihydrate)	93	Water Agt	Mash	25%	0% - 100%
Lactic acid	90	Water Agt	Mash	82%	0% - 100%
Irish Moss	89	Fining	Boil	66%	0% - 100%
Epsom Salt	74	Water Agt	Mash	10%	0% - 50%
Calcium Chloride (dihydrate)	69	Water Agt	Mash	27%	0% - 100%
Table Salt	49	Water Agt	Mash	6%	0% - 100%
Wyeast - Beer Nutrient	40	Water Agt	Boil	57%	0% - 100%
Phosphoric acid	39	Water Agt	Mash	71%	0% - 100%

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