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	7440
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6489
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4317
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	4008
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3561
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3332
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3313
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3089
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2844
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	2654

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Extract Hefe	20.8 L	3.48%	10.05	1.035	1.009		extract	12
Awesome Recipe	1 gal	8.25%	10.49	1.080	1.017		All Grain	10
Berliner weisse	500 L	3.93%	4.5	1.035	1.005		All Grain	27
Hefeweizen	30 L	4.79%	0	1.049	1.012		All Grain	41
Hefeweizen	30 L	4.79%	0	1.049	1.012		All Grain	36
Hefeweizen	6 gal	5.59%	22.68	1.057	1.014		All Grain	24
Valentine Red	100 L	5.41%	15.17	1.047	1.005		All Grain	30
Hefeweizen/Witbier Split	4.5 gal	5.41%	14.13	1.053	1.012		All Grain	23
Wizen	500 L	4.98%	11.66	1.050	1.012		All Grain	38
InVitro - O Chefe	20 L	4.67%	9.09	1.048	1.012		All Grain	60

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,468	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	649	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	590		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	381	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	542	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	250	15	55%	4% - 100%
Hallertau Tradition (Germany)	212	5	62%	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 - 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	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	668	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	470	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	304	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	137	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	546	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	366	Water Agt	Mash	19%	0% - 100%
Lactic acid	315	Water Agt	Mash	74%	0% - 100%
Epsom Salt	289	Water Agt	Mash	9%	0% - 100%
Whirlfloc	208	Fining	Boil	61%	0% - 100%
Irish Moss	164	Fining	Boil	60%	0% - 100%
Coriander Seed	156	Spice	Mash	36%	0% - 100%
Calcium Chloride (anhydrous)	145	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	110	Other	Boil	38%	0% - 100%
Phosphoric acid	100	Water Agt	Mash	69%	0% - 100%

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