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	7029
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6161
HKN'S Weissbier	23.5 L	5.02%	14.87	1.050	1.012		All Grain	4059
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4008
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3814
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3389
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	2963
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	2925
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	2816
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2616

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
5 gal hefe partial mash	5 gal	4.81%	10.4	1.050	1.013		All Grain	9
Hefeweizen	5.5 gal	5.74%	9.65	1.058	1.015		BIAB	13
7bbl Hefeweizen	215 gal	4.59%	9.06	1.043	1.008		All Grain	10
Hefeweizen	8 L	4.35%	0	1.044	1.011		extract	17
Zephys Hefe	10 gal	5.91%	14.77	1.060	1.015		All Grain	15
Wit test	18 L	4.72%	0	1.049	1.013		BIAB	17
Final Draught	6 gal	5.27%	14.09	1.050	1.010		BIAB	8
Awesome Recipe	2.5 gal	5.3%	17.91	1.055	1.015		All Grain	18
Cherry Berlinerweiss	5.5 gal	5.05%	28.33	1.050	1.012		All Grain	30
laiskavehnä	21 L	4.53%	0	1.047	1.013		extract	25

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,434	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,276	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	566		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	523	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	997	3.75	60%	3% - 100%
Saaz	541	3.5	50%	1% - 100%
Hallertau Hersbrucker	536	4	60%	4% - 100%
Tettnanger	464	4.5	60%	4% - 100%
Domestic Hallertau	342	3.9	63%	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)	198	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	648	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	458	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	278	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)	329	Water Agt	Mash	19%	0% - 100%
Lactic acid	286	Water Agt	Mash	74%	0% - 100%
Epsom Salt	253	Water Agt	Mash	10%	0% - 100%
Whirlfloc	197	Fining	Boil	61%	0% - 100%
Irish Moss	159	Other	Boil	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	Mash	40%	0% - 100%
Phosphoric acid	97	Water Agt	Mash	71%	0% - 100%

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