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	7018
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6146
HKN'S Weissbier	23.5 L	5.02%	14.87	1.050	1.012		All Grain	4048
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4001
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3807
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3382
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	2945
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	2916
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	2807
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2579

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	2.5 gal	5.3%	17.91	1.055	1.015		All Grain	10
Cherry Berlinerweiss	5.5 gal	5.05%	28.33	1.050	1.012		All Grain	16
laiskavehnä	21 L	4.53%	0	1.047	1.013		extract	16
Hefeweizen	20.8 L	5.53%	14.43	1.056	1.014		All Grain	16
Jordans Wheat	30 L	5.03%	28.17	1.051	1.013		All Grain	17
BA MINA	1000 L	3.47%	18.72	1.035	1.009		All Grain	16
Weissbier (German Wheat Beer)	20 L	6.1%	14.74	1.054	1.008		BIAB	20
Hefewisbier	21 L	3.15%	0	1.032	1.008		All Grain	15
Hefeweizen 1	15 L	5.17407%	13.7338	1.049	1.010		BIAB	0
Grungehoven (Hefeweizen)	20 L	5.36%	14.09	1.055	1.014		All Grain	26

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,433	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,275	German	Grain	base malt	1.6°L	38	40%	1% - 100%
American - White Wheat	635	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	565		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	524	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	456	American	Grain	base malt	1.8°L	38	47%	4% - 100%
US - Pale 2-Row	449	US	Grain	base malt	1.8°L	37	44%	2% - 100%
Flaked Wheat	428		Adjunct	raw	2°L	34	16%	2% - 100%
Flaked Oats	422		Adjunct	raw	2.2°L	33	8%	1% - 99%
German - Pale Wheat	366	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	996	3.75	60%	3% - 100%
Saaz	541	3.5	50%	1% - 100%
Hallertau Hersbrucker	537	4	60%	4% - 100%
Tettnanger	465	4.5	60%	4% - 100%
Domestic Hallertau	341	3.9	62%	3% - 100%
Cascade	274	7	41%	4% - 100%
Perle	273	8.2	52%	1% - 100%
Magnum	243	15	55%	4% - 100%
Citra	203	11	36%	1% - 100%
Hallertau Tradition (Germany)	197	5	60%	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%
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%
American - Wheat	17	American	Grain	base malt	1.8°L	38	50%	20% - 100%
Munich - Light 10L	17		Grain	specialty malt	10°L	33	57%	15% - 100%
German - Carapils	16	German	Grain	crystal malt	1.3°L	35	75%	9% - 100%
Flaked Oats	14		Adjunct	raw	2.2°L	33	54%	5% - 100%
German - Wheat Malt	13	German	Grain	base malt	2°L	37	75%	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	772	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	647	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	558	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	457	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	277	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	205	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	190	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Hefeweizen IV Ale Yeast WLP380	135	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	116	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	83	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	507	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	328	Water Agt	Mash	19%	0% - 100%
Lactic acid	287	Water Agt	Mash	74%	0% - 100%
Epsom Salt	253	Water Agt	Mash	10%	0% - 100%
Whirlfloc	197	Other	Boil	61%	0% - 100%
Irish Moss	159	Fining	Mash	61%	0% - 100%
Coriander Seed	144	Spice	Mash	37%	0% - 100%
Calcium Chloride (anhydrous)	131	Water Agt	Mash	23%	0% - 100%
Yeast Nutrient	101	Other	Boil	40%	0% - 100%
Phosphoric acid	96	Water Agt	Mash	71%	0% - 100%

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