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	6319
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	5610
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3575
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	3536
HKN'S Weissbier	23.5 L	5.02%	14.87	1.050	1.012		All Grain	3282
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3127
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	2397
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	2349
Huell Melon Wheat	21 L	4.66%	12.72	1.047	1.012		BIAB	1894
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	1874

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Wheat 2	40 L	4.75%	44.55	1.049	1.012		BIAB	3
Helle-Weisse	1900 gal	1.3%	0	1.013	1.003		All Grain	1
Vokiskas Weissbier	24 L	4.96%	13.74	1.048	1.010		All Grain	2
Awesome Recipe	22 L	4.62%	15.37	1.045	1.009		All Grain	4
Wheat beer	23 L	4.08%	25.53	1.043	1.012		All Grain	8
Weissbier	20 L	4.08%	12.12	1.041	1.010		All Grain	21
Hefe v1.1a	1 gal	4.31%	9.61	1.044	1.011		extract	15
Lemongrass Hefeweizen	5.5 gal	5.97%	15.41	1.062	1.016		All Grain	9
Hveitibjór - Hvítur sloppur	20.8 L	4.27%	18.08	1.043	1.010		BIAB	21
NB Hefeweizen Clone	1 gal	4.74%	18.66	1.045	1.008		extract	27

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,374	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,244	German	Grain	base malt	1.6°L	38	40%	1% - 100%
American - White Wheat	619	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	535		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	512	American	Grain	base malt	1.8°L	37	43%	4% - 100%
US - Pale 2-Row	445	US	Grain	base malt	1.8°L	37	44%	2% - 100%
American - Wheat	442	American	Grain	base malt	1.8°L	38	47%	4% - 100%
Flaked Wheat	403		Adjunct	raw	2°L	34	17%	0% - 100%
Flaked Oats	400		Adjunct	raw	2.2°L	33	8%	1% - 99%
German - Pale Wheat	354	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	941	3.75	60%	3% - 100%
Hallertau Hersbrucker	524	4	60%	4% - 100%
Saaz	524	3.5	49%	1% - 100%
Tettnanger	433	4.5	60%	4% - 100%
Domestic Hallertau	334	3.9	63%	3% - 100%
Perle	262	8.2	52%	1% - 100%
Cascade	257	7	41%	7% - 100%
Magnum	229	15	54%	4% - 100%
Citra	189	11	35%	1% - 100%
Hallertau Tradition (Germany)	183	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)	23	American	Grain	crystal malt	1.8°L	33	56%	8% - 100%
Flaked Wheat	19		Adjunct	raw	2°L	34	46%	14% - 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	16	German	Grain	crystal malt	1.3°L	35	75%	9% - 100%
American - Wheat	16	American	Grain	base malt	1.8°L	38	50%	20% - 100%
Honey Malt	15		Grain	crystal malt	25°L	37	60%	13% - 100%
Flaked Oats	14		Adjunct	raw	2.2°L	33	54%	5% - 100%
German - Wheat Malt	12	German	Grain	base malt	2°L	37	73%	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	755	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	627	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	540	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	428	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	252	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Fermentis - Safale - American Ale Yeast US-05	184	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	163	Lallemand	Ales	High	Low	78%	64°F	72°F
White Labs - Hefeweizen IV Ale Yeast WLP380	131	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	112	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	469	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	296	Water Agt	Mash	21%	0% - 100%
Lactic acid	260	Water Agt	Mash	75%	0% - 100%
Epsom Salt	231	Water Agt	Mash	10%	0% - 100%
Whirlfloc	181	Water Agt	Boil	62%	0% - 100%
Irish Moss	155	Fining	Mash	60%	0% - 100%
Coriander Seed	125	Spice	Boil	35%	0% - 100%
Calcium Chloride (anhydrous)	119	Water Agt	Mash	23%	0% - 100%
Yeast Nutrient	96	Other	Boil	40%	0% - 100%
Phosphoric acid	83	Water Agt	Mash	69%	0% - 100%

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