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	7938
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6812
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4932
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	4227
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3916
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3755
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3611
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3430
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	3245
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	3135

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sparkling Chardonnay	5.25 gal	0.93%	0	1.011	1.004		BIAB	20
Blanche Weizen	1100 L	5.29%	9.65	1.051	1.011		All Grain	21
Hefeweizen	23 L	5.02%	11.23	1.048	1.009		All Grain	29
Harold is weizen bcs j zainasheff	5.5 gal	5.52%	15.78	1.059	1.017		All Grain	36
Fruited Wheat	6 gal	5.19%	17.27	1.053	1.014		All Grain	27
Hardware Hefewiezen	5.5 gal	5.51%	15.58	1.051	1.009		All Grain	27
Hefe Baby 18.0	18 gal	5.87%	0	1.059	1.014		All Grain	33
hefe 2026	5.9 gal	5.34%	11.44	1.052	1.012		All Grain	41
Banana Bomb Sweet Hefeweizen	12 L	4.96%	10.88	1.051	1.013		BIAB	40
#003 Weihenstephan Hefeweizen Clone	10.5 L	5.11%	14.31	1.050	1.011		BIAB	39

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,495	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,317	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	658	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	614		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	549	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	478	American	Grain	base malt	1.8°L	38	47%	4% - 100%
US - Pale 2-Row	454	US	Grain	base malt	1.8°L	37	44%	2% - 100%
Flaked Wheat	448		Adjunct	raw	2°L	34	16%	2% - 100%
Flaked Oats	447		Adjunct	raw	2.2°L	33	8%	1% - 99%
Weyermann - Pale Wheat	417	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	1,091	3.75	61%	3% - 100%
Saaz	573	3.5	50%	1% - 100%
Hallertau Hersbrucker	550	4	60%	4% - 100%
Tettnanger	504	4.5	61%	4% - 100%
Domestic Hallertau	355	3.9	62%	3% - 100%
Cascade	288	7	42%	4% - 100%
Perle	288	8.2	51%	1% - 100%
Magnum	259	15	55%	4% - 100%
Hallertau Tradition (Germany)	217	5	62%	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%
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%
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	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	799	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	684	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	583	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	485	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	320	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	249	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	200	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	120	Danstar	Wheat	.09	Low	75%	63°F	72°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	579	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	396	Water Agt	Mash	18%	0% - 100%
Lactic acid	339	Water Agt	Mash	73%	0% - 100%
Epsom Salt	313	Water Agt	Mash	9%	0% - 100%
Whirlfloc	215	Fining	Boil	61%	0% - 100%
Irish Moss	168	Fining	Boil	60%	0% - 100%
Coriander Seed	161	Spice	Boil	36%	0% - 100%
Calcium Chloride (anhydrous)	156	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	116	Other	Boil	39%	0% - 100%
Phosphoric acid	106	Water Agt	Mash	69%	0% - 100%

Photos