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	7371
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6428
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	4280
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3978
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3536
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	3270
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	3263
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	3048
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2800
Dead Simple Hefeweizen	5 gal	4.9%	11.7	1.049	1.011		All Grain	2586

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
guihua	20 L	5.47%	0	1.056	1.014		All Grain	18
[29] Hefe Weiss	17 L	5.38%	16.01	1.055	1.014		BIAB	15
Hefeweizen	20 L	5.56%	12.13	1.053	1.011		All Grain	24
Ärtsoppa	17 L	6.2%	11.43	1.062	1.015		All Grain	36
Pale Ale	5 gal	7.09%	59.74	1.072	1.018		extract	33
Wiezen	1000 L	5.23%	9.63	1.051	1.011		All Grain	36
Hefe	5.8 gal	5.21%	0	1.050	1.010		extract	41
DIKSTILLINER DUNKEL WEISS	27 L	5.17%	15.27	1.046	1.006		All Grain	31
Wolfies Hefeweizen	25 L	5.32%	17.03	1.051	1.011		All Grain	38
[11] Bavarian Wheat	17 L	5.01%	15.41	1.051	1.013		BIAB	43

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,461	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,294	German	Grain	base malt	1.6°L	38	41%	1% - 100%
American - White Wheat	648	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	588		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	537	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	466	American	Grain	base malt	1.8°L	38	47%	4% - 100%
US - Pale 2-Row	452	US	Grain	base malt	1.8°L	37	44%	2% - 100%
Flaked Oats	437		Adjunct	raw	2.2°L	33	8%	1% - 99%
Flaked Wheat	436		Adjunct	raw	2°L	34	16%	2% - 100%
Weyermann - Pale Wheat	374	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	1,043	3.75	60%	3% - 100%
Saaz	548	3.5	50%	1% - 100%
Hallertau Hersbrucker	539	4	60%	4% - 100%
Tettnanger	479	4.5	60%	4% - 100%
Domestic Hallertau	348	3.9	62%	3% - 100%
Cascade	284	7	42%	4% - 100%
Perle	282	8.2	52%	1% - 100%
Magnum	248	15	55%	4% - 100%
Hallertau Tradition (Germany)	209	5	61%	1% - 100%
Citra	207	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%
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	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	12	German	Grain	base malt	2°L	37	77%	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	784	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	665	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	570	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	464	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	303	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	228	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	193	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Hefeweizen IV Ale Yeast WLP380	137	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	115	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	85	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	541	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	362	Water Agt	Mash	20%	0% - 100%
Lactic acid	312	Water Agt	Bottling	73%	0% - 100%
Epsom Salt	286	Water Agt	Mash	9%	0% - 100%
Whirlfloc	207	Fining	Boil	61%	0% - 100%
Irish Moss	164	Fining	Boil	60%	0% - 100%
Coriander Seed	154	Spice	Mash	36%	0% - 100%
Calcium Chloride (anhydrous)	145	Water Agt	Mash	22%	0% - 100%
Yeast Nutrient	110	Other	Boil	37%	0% - 100%
Phosphoric acid	100	Water Agt	Mash	69%	0% - 100%

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