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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 Tap 7 Clone
50 L 5.4% 11.24 1.052 1.011
All Grain 7148
Bavarian Hefeweizen
5.5 gal 5.05% 17.3 1.050 1.011
Partial Mash 6108
Schneider Weisse
5 gal 6.65% 80.09 1.066 1.015
All Grain 5071
#55 HGB Hefeweizen
40 L 8.67% 15.85 1.075 1.009
All Grain 4715
XBEER RED WEIZEN
45 L 6.07% 11.24 1.052 1.006
All Grain 3013
#65 Weissbier 100% Wheat
40 L 4.78% 14.58 1.048 1.012
All Grain 2654
Dark HefeWeizen
5.5 gal 4.96% 15.74 1.050 1.012
All Grain 2602
HKN'S Weissbier
23.5 L 5.02% 14.87 1.050 1.012
All Grain 2148
Hopfen-Weisse
22 L 5.42% 19.77 1.053 1.012
All Grain 2014
Kristall
25 L 4.4% 9.78 1.045 1.012
All Grain 1747

Newest Weissbier Recipes

Title Size ABV IBU OG FG Color Method Views
pee weat
10 L 4.33% 9.56 1.045 1.012
All Grain 7
Witbier 2023
5.5 gal 6.5% 24.37 1.061 1.012
BIAB 69
Passion Fruit Gose
5.5 gal 4.33% 4.52 1.044 1.011
BIAB 74
Hefeweizen
11 gal 5.42% 13.68 1.052 1.011
BIAB 16
Hefe 2
5.5 gal 5.38% 11.3 1.047 1.006
Partial Mash 21
hefeweizen 2
20.8 L 5.23% 13.77 1.051 1.011
extract 22
Awesome Recipe
22.7 L 5.11% 0 1.052 1.013
All Grain 6
Wheat are the champions
100 L 6.05% 0 1.061 1.015
extract 16
Hefeweizen
2.8 gal 8.13% 15.46 1.072 1.010
All Grain 61
new wheat
465 gal 4.67% 18.76 1.047 1.012
All Grain 22

Fermentables Used In Weissbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Wheat Malt 1,281 German Grain base malt 2°L
37 51% 2% - 100%
German - Pilsner 1,172 German Grain base malt 1.6°L
38 40% 1% - 100%
American - White Wheat 566 American Grain base malt 2.8°L
40 46% 2% - 100%
American - Pilsner 467 American Grain base malt 1.8°L
37 43% 4% - 100%
Rice Hulls 461 Adjunct other 0°L
0 6% 0% - 100%
US - Pale 2-Row 427 US Grain base malt 1.8°L
37 44% 2% - 100%
American - Wheat 409 American Grain base malt 1.8°L
38 47% 4% - 100%
Flaked Wheat 343 Adjunct raw 2°L
34 17% 2% - 100%
Flaked Oats 336 Adjunct raw 2.2°L
33 8% 1% - 99%
German - Pale Wheat 324 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 851 3.75 60% 3% - 100%
Hallertau Hersbrucker 483 4 61% 4% - 100%
Saaz 477 3.5 49% 1% - 100%
Tettnanger 398 4.5 59% 4% - 100%
Domestic Hallertau 315 3.9 63% 3% - 100%
Perle 249 8.2 51% 1% - 100%
Cascade 234 7 41% 7% - 100%
Magnum 202 15 54% 4% - 100%
Citra 166 11 34% 1% - 100%
Hallertau Tradition (Germany) 143 5 61% 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) 21 American Grain crystal malt 1.8°L
33 58% 8% - 100%
Flaked Wheat 19 Adjunct raw 2°L
34 46% 14% - 100%
Munich - Light 10L 17 Grain specialty malt 10°L
33 58% 17% - 100%
American - White Wheat 16 American Grain base malt 2.8°L
40 56% 3% - 100%
American - Wheat 16 American Grain base malt 1.8°L
38 53% 20% - 100%
German - Carapils 15 German Grain crystal malt 1.3°L
35 73% 9% - 100%
Honey Malt 14 Grain crystal malt 25°L
37 57% 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-06 702 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Wyeast - Weihenstephan Weizen 3068 572 Wyeast Wheat 0.1 Low 75% 64°F 75°F
White Labs - Hefeweizen Ale Yeast WLP300 488 White Labs Wheat Medium Low 74% 68°F 72°F
Mangrove Jack - Bavarian Wheat Yeast M20 382 Mangrove Jack Ale n/a Low 73% 59°F 86°F
Fermentis - Safale-WB06 186 Fermentis / Safale Ales High Low 78% 59°F 75°F
Fermentis - Safale - American Ale Yeast US-05 167 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Hefeweizen IV Ale Yeast WLP380 129 White Labs Wheat Medium Low 76.5% 66°F 70°F
Danstar - Munich Classic Wheat Beer Yeast 99 Danstar Wheat .09 Low 75% 63°F 72°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST 97 Lallemand Ales High Low 78% 64°F 72°F
Wyeast - Bavarian Wheat 3056 78 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 382 Water Agt Mash 18% 0% - 100%
Calcium Chloride (dihydrate) 220 Water Agt Mash 19% 0% - 100%
Lactic acid 214 Water Agt Bottling 75% 0% - 100%
Epsom Salt 177 Water Agt Mash 9% 0% - 100%
Whirlfloc 167 Fining Boil 62% 0% - 100%
Irish Moss 138 Fining Boil 64% 0% - 100%
Coriander Seed 88 Spice Boil 35% 0% - 100%
Calcium Chloride (anhydrous) 87 Water Agt Mash 18% 0% - 100%
Calcium Chloride (dihydrate) 82 Water Agt Mash 23% 0% - 100%
Phosphoric acid 73 Water Agt Mash 68% 0% - 100%

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