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German Wheat Beer - Weissbier

BJCP Style Guide

Top 10 Weissbier Recipes

Title Size ABV IBU OG FG Color Method Views
JUNIPER WHEAT BEER
50 L 6.2% 18.09 1.061 1.014
All Grain 4738
Cabin heff
5.6 gal 4.99% 12.37 1.049 1.011
BIAB 3273
Schneider Tap 7 Clone
50 L 5.4% 11.24 1.052 1.011
All Grain 3147
#55 HGB Hefeweizen
40 L 8.67% 15.85 1.075 1.009
All Grain 2843
Kapiti wheat
24 L 5.43% 12.2 1.050 1.009
All Grain 2630
Schneider Weisse
5 gal 6.65% 80.09 1.066 1.015
All Grain 2569
Itkin's Weissbier
24 L 4.04% 20.46 1.043 1.013
BIAB 2498
Weihenstephaner Hefeweissbier 10G AG
5.5 gal 5.15% 14.31 1.051 1.012
All Grain 2389
Bavarian Hefeweizen
5.5 gal 5.05% 17.3 1.050 1.011
Partial Mash 2231
XBEER RED WEIZEN
45 L 6.07% 11.24 1.052 1.006
All Grain 2016

Newest Weissbier Recipes

Title Size ABV IBU OG FG Color Method Views
Hefe-Wiezen
5 L 4.54% 15.66 1.048 1.014
All Grain 0
Raspberry Wheat
12 L 4.56% 0 1.046 1.011
BIAB 3
David Hassel-Hef
5.5 gal 4.91% 16.16 1.049 1.012
All Grain 0
Bowie Hef
6 gal 7.34% 71.2 1.074 1.018
All Grain 3
Final Project Hefeweizen
5 gal 4.97% 16.15 1.049 1.011
extract 9
Wheat
4 gal 5.37% 21.93 1.051 1.010
Partial Mash 1
El Hefe 2
80 L 4.2% 19.45 1.043 1.011
All Grain 2
Yazoo Hefeweizen Clone
5.5 gal 5.31% 13.77 1.052 1.012
All Grain 5
Weiss Alles OK
15 L 5.58% 26.66 1.049 1.007
BIAB 0
Hefeweizen
1 gal 5.52% 8.66 1.056 1.014
All Grain 0

Fermentables Used In Weissbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Wheat Malt 986 German Grain base malt 2°L
37 51% 2% - 100%
German - Pilsner 957 German Grain base malt 1.6°L
38 40% 1% - 100%
American - White Wheat 433 American Grain base malt 2.8°L
40 45% 2% - 100%
American - Pilsner 354 American Grain base malt 1.8°L
37 43% 8% - 100%
American - Pale 2-Row 337 American Grain base malt 1.8°L
37 44% 2% - 100%
American - Wheat 303 American Grain base malt 1.8°L
38 46% 4% - 100%
Rice Hulls 272 Adjunct other 0°L
0 6% 0% - 100%
German - Pale Wheat 255 German Grain base malt 1.5°L
39 52% 8% - 100%
Flaked Wheat 230 Adjunct raw 2°L
34 17% 2% - 100%
Flaked Oats 213 Adjunct raw 2.2°L
33 8% 1% - 99%

Hops Used In Weissbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 579 3.75 58% 3% - 100%
Hallertau Hersbrucker 379 4 62% 4% - 100%
Saaz 318 3.5 49% 4% - 100%
Tettnanger 290 4.5 59% 4% - 100%
Domestic Hallertau 262 3.9 61% 3% - 100%
Cascade 166 7 41% 7% - 100%
Perle 160 8.2 51% 3% - 100%
Magnum 139 15 53% 4% - 100%
Citra 124 11 35% 1% - 100%
Mandarina Bavaria 89 8.5 43% 5% - 100%

Steeping Grains Used In Weissbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 21 Adjunct raw 2°L
34 46% 14% - 100%
American - Carapils (Dextrine Malt) 16 American Grain crystal malt 1.8°L
33 66% 17% - 100%
Flaked Oats 15 Adjunct raw 2.2°L
33 53% 5% - 100%
American - Wheat 14 American Grain base malt 1.8°L
38 46% 20% - 100%
German - Carapils 14 German Grain crystal malt 1.3°L
35 71% 9% - 100%
American - White Wheat 12 American Grain base malt 2.8°L
40 55% 14% - 100%
Canadian - Honey Malt 10 Canadian Grain base malt 25°L
37 55% 13% - 100%
German - Wheat Malt 9 German Grain base malt 2°L
37 75% 50% - 100%
German - Caramel Wheat 9 German Grain crystal malt 46°L
34 88% 40% - 100%
American - Munich - Light 10L 7 American Grain base malt 10°L
33 64% 17% - 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-06 591 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Wyeast - Weihenstephan Weizen 3068 448 Wyeast Wheat 0.1 Low 75% 64°F 75°F
White Labs - Hefeweizen Ale Yeast WLP300 348 White Labs Wheat Medium Low 74% 68°F 72°F
Mangrove Jack - Bavarian Wheat Yeast M20 261 Mangrove Jack Ale n/a Low 73% 59°F 86°F
White Labs - Hefeweizen IV Ale Yeast WLP380 104 White Labs Wheat Medium Low 76.5% 66°F 70°F
Fermentis - Safale - American Ale Yeast US-05 104 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Munich Classic Wheat Beer Yeast 80 Danstar Wheat .09 Low 75% 63°F 72°F
Danstar - Munich Dry Wheat Yeast 62 Danstar Wheat Medium Medium 75% 64°F 70°F
Wyeast - Bavarian Wheat 3056 56 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
White Labs - Bavarian Weizen Yeast WLP351 56 White Labs Wheat Medium Low 75% 66°F 70°F

Other Ingredients Used In Weissbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 197 Water Agt Mash 21% 0% - 100%
Whirlfloc 107 Water Agt Boil 65% 0% - 100%
Calcium Chloride (dihydrate) 93 Water Agt Mash 25% 0% - 100%
Lactic acid 90 Water Agt Mash 82% 0% - 100%
Irish Moss 89 Fining Boil 66% 0% - 100%
Epsom Salt 74 Water Agt Mash 10% 0% - 50%
Calcium Chloride (dihydrate) 69 Water Agt Mash 27% 0% - 100%
Table Salt 49 Water Agt Mash 6% 0% - 100%
Wyeast - Beer Nutrient 40 Water Agt Boil 57% 0% - 100%
Phosphoric acid 39 Water Agt Mash 71% 0% - 100%

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