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	4946
Schneider Tap 7 Clone	50 L	5.4%	11.24	1.052	1.011		All Grain	3407
Cabin heff	5.6 gal	4.99%	12.37	1.049	1.011		BIAB	3375
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	2948
Schneider Weisse	5 gal	6.65%	80.09	1.066	1.015		All Grain	2706
Kapiti wheat	24 L	5.43%	12.2	1.050	1.009		All Grain	2693
Itkin's Weissbier	24 L	4.04%	20.46	1.043	1.013		BIAB	2588
Weihenstephaner Hefeweissbier 10G AG	5.5 gal	5.15%	14.31	1.051	1.012		All Grain	2510
Bavarian Hefeweizen	5.5 gal	5.05%	17.3	1.050	1.011		Partial Mash	2406
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	2051

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
El Hefeweizen	5.5 gal	5.23%	14.7	1.052	1.012		All Grain	2
FS clone	3.5 gal	4.17%	16.54	1.044	1.012		BIAB	27
Bills Cherry Wheat	4 gal	5.54%	29.43	1.056	1.014		Partial Mash	22
Mi primer Cerveza de Trigo	20 L	5.09%	14.55	1.049	1.010		All Grain	26
Alternativa ODZ	340 L	5.26%	17.03	1.046	1.006		extract	4
Grapefruit Wheat	5.5 gal	5.05%	16.46	1.050	1.012		BIAB	17
hefe	6 L	6.98%	0	1.071	1.018		BIAB	10
Pardusca (Hefeweizen)	7.5 gal	4.97%	10.9	1.050	1.012		All Grain	13
MyFirst	16 L	3.96%	28.77	1.035	1.005		All Grain	1
Weissbier No. 1	5 gal	4.38%	13.39	1.045	1.011		All Grain	2

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,019	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	985	German	Grain	base malt	1.6°L	38	40%	1% - 100%
American - White Wheat	441	American	Grain	base malt	2.8°L	40	45%	2% - 100%
American - Pilsner	368	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Pale 2-Row	350	American	Grain	base malt	1.8°L	37	44%	2% - 100%
American - Wheat	314	American	Grain	base malt	1.8°L	38	46%	4% - 100%
Rice Hulls	291		Adjunct	other	0°L	0	6%	0% - 100%
German - Pale Wheat	269	German	Grain	base malt	1.5°L	39	52%	7% - 80%
Flaked Wheat	234		Adjunct	raw	2°L	34	17%	2% - 100%
Flaked Oats	222		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	608	3.75	58%	3% - 100%
Hallertau Hersbrucker	385	4	61%	4% - 100%
Saaz	330	3.5	50%	4% - 100%
Tettnanger	294	4.5	59%	4% - 100%
Domestic Hallertau	267	3.9	62%	3% - 100%
Cascade	177	7	41%	7% - 100%
Perle	170	8.2	52%	3% - 100%
Magnum	146	15	53%	4% - 100%
Citra	131	11	34%	1% - 100%
Mandarina Bavaria	97	8.5	44%	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	10	German	Grain	base malt	2°L	37	71%	40% - 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	608	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	460	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	363	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	266	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale - American Ale Yeast US-05	109	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Hefeweizen IV Ale Yeast WLP380	105	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	83	Danstar	Wheat	.09	Low	75%	63°F	72°F
Danstar - Munich Dry Wheat Yeast	63	Danstar	Wheat	Medium	Medium	75%	64°F	70°F
Wyeast - Bavarian Wheat 3056	59	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F
White Labs - Bavarian Weizen Yeast WLP351	57	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	204	Water Agt	Mash	21%	0% - 100%
Whirlfloc	113	Water Agt	Mash	64%	0% - 100%
Lactic acid	97	Water Agt	Mash	82%	0% - 100%
Irish Moss	93	Other	Boil	66%	0% - 100%
Calcium Chloride (dihydrate)	92	Water Agt	Boil	25%	0% - 100%
Epsom Salt	84	Water Agt	Mash	10%	0% - 50%
Calcium Chloride (dihydrate)	79	Water Agt	Mash	25%	0% - 100%
Table Salt	50	Water Agt	Mash	8%	0% - 100%
Wyeast - Beer Nutrient	45	Water Agt	Boil	55%	0% - 100%
Phosphoric acid	40	Water Agt	Mash	72%	0% - 100%

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