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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