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	7712
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6689
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4713
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	4123
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3674
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3618
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3474
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3261
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	3064
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	2940

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Rasenmäher hefeweizen	20 L	5.13%	16.82	1.048	1.008		All Grain	13
Edsonweizen	5.5 gal	5.39%	15.28	1.055	1.014		extract	16
Test Wheat	1.5 gal	7.64%	0	1.079	1.020		extract	14
Amarillo Viejo	30 L	5.32%	34.53	1.050	1.010		All Grain	15
Hefeweizen	5 gal	5.08%	18.47	1.052	1.013		BIAB	16
Eat your wheaties ale	6 gal	4.82%	13.47	1.052	1.016		All Grain	60
Cali-Squeeze	11 gal	4.92%	16.75	1.050	1.012		All Grain	20
Awesome Recipe	950 L	4.81%	10.74	1.047	1.010		All Grain	18
'El Jefe"	5 gal	5.24%	15.7	1.052	1.012		All Grain	27
Brewing with Wheat - Hefe 2l decoc	19 L	5.41%	14.87	1.053	1.012		All Grain	21

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,483	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,307	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	652	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	600		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	540	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	472	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 Wheat	444		Adjunct	raw	2°L	34	16%	2% - 100%
Flaked Oats	442		Adjunct	raw	2.2°L	33	8%	1% - 99%
Weyermann - Pale Wheat	397	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	1,069	3.75	60%	3% - 100%
Saaz	562	3.5	50%	1% - 100%
Hallertau Hersbrucker	545	4	60%	4% - 100%
Tettnanger	490	4.5	60%	4% - 100%
Domestic Hallertau	352	3.9	62%	3% - 100%
Cascade	289	7	42%	4% - 100%
Perle	285	8.2	51%	1% - 100%
Magnum	253	15	55%	4% - 100%
Hallertau Tradition (Germany)	212	5	61%	1% - 100%
Citra	210	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	19	American	Grain	base malt	1.8°L	38	54%	20% - 100%
American - White Wheat	18	American	Grain	base malt	2.8°L	40	58%	3% - 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	797	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	677	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	577	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	475	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	312	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	242	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	196	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Hefeweizen IV Ale Yeast WLP380	139	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	118	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	86	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	564	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	378	Water Agt	Mash	19%	0% - 100%
Lactic acid	325	Water Agt	Bottling	74%	0% - 100%
Epsom Salt	299	Water Agt	Mash	9%	0% - 100%
Whirlfloc	212	Water Agt	Boil	61%	0% - 100%
Irish Moss	166	Fining	Boil	60%	0% - 100%
Coriander Seed	160	Spice	Boil	36%	0% - 100%
Calcium Chloride (anhydrous)	149	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	112	Other	Boil	38%	0% - 100%
Phosphoric acid	102	Water Agt	Mash	71%	0% - 100%

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