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	7126
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6218
HKN'S Weissbier	23.5 L	5.02%	14.87	1.050	1.012		All Grain	4207
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4083
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3869
Hefeweizen	25 L	4.97%	14.06	1.049	1.011		All Grain	3817
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3436
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3091
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	2987
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	2885

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	90 L	4.59%	11.85	1.045	1.010		All Grain	0
Weissvisbier	21 L	5.45%	55.79	1.056	1.015		All Grain	20
Awesome Recipe	8 L	5.27%	13.06	1.053	1.013		extract	10
UFO clone	5 gal	5.09%	15.33	1.044	1.006		BIAB	27
Bavarian Wheat	5.5 gal	4.97%	18.43	1.045	1.007		All Grain	20
German Bier	24 L	5.5%	9.65	1.051	1.009		All Grain	27
Peggy Ale	5 gal	4.98%	13.45	1.051	1.013		extract	27
North Cro Hefeweizen	5.25 gal	4.48%	13.23	1.047	1.013		All Grain	28
Hefeweizen	248 gal	4.34%	13.03	1.045	1.012		All Grain	32
Bavarian Hefeweizen	6.5 gal	4.24%	15.98	1.041	1.008		All Grain	30

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,445	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,284	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	635	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	573		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	530	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	462	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	432		Adjunct	raw	2°L	34	16%	2% - 100%
Flaked Oats	428		Adjunct	raw	2.2°L	33	8%	1% - 99%
German - Pale Wheat	369	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	1,012	3.75	60%	3% - 100%
Saaz	544	3.5	50%	1% - 100%
Hallertau Hersbrucker	536	4	60%	4% - 100%
Tettnanger	467	4.5	60%	4% - 100%
Domestic Hallertau	347	3.9	62%	3% - 100%
Cascade	277	7	42%	4% - 100%
Perle	275	8.2	52%	1% - 100%
Magnum	245	15	55%	4% - 100%
Citra	202	11	36%	1% - 100%
Hallertau Tradition (Germany)	201	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%
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	17		Grain	specialty malt	10°L	33	57%	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	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	777	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	655	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	561	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	459	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	285	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	213	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	519	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	342	Water Agt	Mash	19%	0% - 100%
Lactic acid	293	Water Agt	Mash	74%	0% - 100%
Epsom Salt	263	Water Agt	Mash	10%	0% - 100%
Whirlfloc	202	Water Agt	Boil	61%	0% - 100%
Irish Moss	161	Fining	Boil	60%	0% - 100%
Coriander Seed	148	Spice	Mash	36%	0% - 100%
Calcium Chloride (anhydrous)	134	Water Agt	Mash	23%	0% - 100%
Yeast Nutrient	102	Other	Boil	39%	0% - 100%
Phosphoric acid	97	Water Agt	Mash	71%	0% - 100%

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