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	8082
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6921
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	5056
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	4293
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	4074
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3813
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3705
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3541
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	3346
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	3253

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hoegarden	300 L	5.18%	11.95	1.052	1.012		BIAB	15
Cole's Hefe	5.5 gal	5.31%	18.89	1.051	1.011		All Grain	37
The Good Old Days	50 L	5.28%	0	1.054	1.013		All Grain	21
Winter Zunzet [TM]	10 gal	8%	22.32	1.077	1.016		All Grain	28
Bavarian Winter Frost	10 gal	7.63%	23.34	1.073	1.015		All Grain	35
Hefeweisen maison	20 L	6.06%	12.74	1.063	1.017		extract	55
260530_snu_brew_weizen#5	21 L	6.07%	13.56	1.060	1.014		All Grain	50
Heffe Lifter	11 gal	5.02%	15.74	1.051	1.013		BIAB	43
Oxley Hefe Weizen	42 L	5.12%	14.72	1.053	1.014		All Grain	53
Munich hefeweizen	23 L	5.49%	16.4	1.047	1.005		extract	57

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,500	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,320	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	665	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	623		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	555	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	489	American	Grain	base malt	1.8°L	38	47%	4% - 100%
US - Pale 2-Row	456	US	Grain	base malt	1.8°L	37	44%	2% - 100%
Flaked Oats	455		Adjunct	raw	2.2°L	33	8%	1% - 99%
Flaked Wheat	453		Adjunct	raw	2°L	34	16%	2% - 100%
Weyermann - Pale Wheat	436	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	1,115	3.75	61%	3% - 100%
Saaz	583	3.5	50%	1% - 100%
Hallertau Hersbrucker	552	4	60%	4% - 100%
Tettnanger	512	4.5	61%	4% - 100%
Domestic Hallertau	359	3.9	62%	3% - 100%
Cascade	292	7	42%	4% - 100%
Perle	291	8.2	51%	1% - 100%
Magnum	264	15	55%	4% - 100%
Hallertau Tradition (Germany)	219	5	62%	1% - 100%
Citra	213	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%
American - Wheat	20	American	Grain	base malt	1.8°L	38	55%	20% - 100%
Flaked Wheat	19		Adjunct	raw	2°L	34	46%	14% - 100%
Honey Malt	19		Grain	crystal malt	25°L	37	58%	13% - 100%
American - White Wheat	18	American	Grain	base malt	2.8°L	40	58%	3% - 100%
German - Carapils	17	German	Grain	crystal malt	1.3°L	35	76%	9% - 100%
Munich - Light 10L	16		Grain	specialty malt	10°L	33	58%	15% - 100%
Flaked Oats	14		Adjunct	raw	2.2°L	33	54%	5% - 100%
German - Wheat Malt	13	German	Grain	base malt	2°L	37	79%	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	802	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	690	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	593	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	490	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	328	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	262	Lallemand	Ales	High	Low	78%	63°F	77°F
Fermentis - Safale - American Ale Yeast US-05	203	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Hefeweizen IV Ale Yeast WLP380	140	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	122	Danstar	Wheat	Medium	Low	75%	63°F	77°F
Imperial Yeast - G01 Stefon	87	Imperial Yeast	German Ale		Low	73%	63°F	73°F

Other Ingredients Used In Weissbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	593	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	411	Water Agt	Mash	19%	0% - 100%
Lactic acid	351	Water Agt	Mash	73%	0% - 100%
Epsom Salt	323	Water Agt	Mash	9%	0% - 100%
Whirlfloc	222	Water Agt	Mash	60%	0% - 100%
Irish Moss	170	Other	Boil	61%	0% - 100%
Coriander Seed	166	Spice	Boil	35%	0% - 100%
Calcium Chloride (anhydrous)	162	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	121	Other	Mash	38%	0% - 100%
Phosphoric acid	110	Water Agt	Mash	69%	0% - 100%

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