German Wheat and Rye Beer - Weizen/Weissbier (BJCP 2008)

Top 10 Weizen/Weissbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hopfenweisse	110 gal	7.51%	67.89	1.065	1.010		All Grain	7050
The Wolpertinger's Delight: A Bavarian Weißbier	4 gal	7.75%	37.37	1.079	1.020		Partial Mash	6348
Blue Moon Clone	3 gal	5.4%	14.69	1.051	1.010		extract	5649
The Virgin Wheat	5 gal	4.96%	16.97	1.050	1.013		extract	4969
Simple Hefeweizen	5 gal	5.2%	20.33	1.053	1.013		extract	4794
Paulaner (kopi)	25 L	5.72%	14.53	1.057	1.013		All Grain	4279
Orynx Weizen IPA	5.5 gal	7.12%	44.67	1.070	1.016		All Grain	4079
02 Grodziskie - Grätzer	23 L	2.58%	30.04	1.033	1.013		All Grain	3755
Ramon's Weiss	20 L	5.91%	12.55	1.051	1.006		All Grain	3251
2013/07/06 - Chris Wheat IPA #1	20 L	4.7%	45.4	1.050	1.014		All Grain	3049

Newest Weizen/Weissbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Low Alcohol Weizen 0.53%	20.8 L	0.53%	0.12	1.016	1.012		All Grain	18
Low Alcohol Weizen 0.53%	20.8 L	1.55%	0	1.016	1.004		All Grain	17
Low Alcohol Weizen 0.53%	20.8 L	1.09%	0	1.011	1.003		All Grain	18
Roggenbier	8.5 gal	5.94%	15.42	1.061	1.016		All Grain	19
Hafeweissbier	20 L	5.65%	11.71	1.055	1.012		All Grain	36
白樺ヴァイツェン（最新）	430 L	5.1%	13.82	1.049	1.010		All Grain	43
Running Red lights	170 L	5.31%	51.2	1.050	1.010		extract	58
Awesome Recipe	2.5 gal	5.26%	0	1.053	1.012		All Grain	68
Jeff the Heff	5 gal	5.1%	8.66	1.053	1.014		extract	74
Chocolate Weissen	13 gal	6.24%	17.54	1.059	1.013		All Grain	83

Fermentables Used In Weizen/Weissbier (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	510	German	Grain	base malt	1.6°L	38	41%	3% - 100%
German - Wheat Malt	485	German	Grain	base malt	2°L	37	50%	4% - 100%
US - Pale 2-Row	208	US	Grain	base malt	1.8°L	37	42%	7% - 92%
Rice Hulls	188		Adjunct	other	0°L	0	5%	1% - 17%
American - White Wheat	177	American	Grain	base malt	2.8°L	40	44%	6% - 100%
American - Wheat	163	American	Grain	base malt	1.8°L	38	45%	3% - 100%
Flaked Wheat	148		Adjunct	raw	2°L	34	13%	1% - 57%
American - Pilsner	148	American	Grain	base malt	1.8°L	37	41%	5% - 100%
Munich - Light 10L	143		Grain	specialty malt	10°L	33	11%	1% - 100%
Dry Malt Extract - Wheat	126		Dry Extract	extract	3°L	42	54%	6% - 100%

Hops Used In Weizen/Weissbier (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	248	3.75	58%	13% - 100%
Hallertau Hersbrucker	234	4	58%	8% - 100%
Tettnanger	181	4.5	59%	6% - 100%
Saaz	169	3.5	48%	8% - 100%
Domestic Hallertau	133	3.9	61%	2% - 100%
Cascade	130	7	39%	0% - 100%
Perle	82	8.2	51%	4% - 100%
Magnum	71	15	42%	4% - 100%
Citra	68	11	31%	1% - 100%
Hallertau Tradition (Germany)	48	5	55%	7% - 100%

Steeping Grains Used In Weizen/Weissbier (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	22		Adjunct	raw	2°L	34	56%	17% - 100%
Flaked Oats	13		Adjunct	raw	2.2°L	33	50%	20% - 100%
German - Wheat Malt	8	German	Grain	base malt	2°L	37	52%	36% - 80%
Honey Malt	8		Grain	crystal malt	25°L	37	84%	33% - 100%
American - White Wheat	8	American	Grain	base malt	2.8°L	40	34%	20% - 62%
American - Carapils (Dextrine Malt)	6	American	Grain	crystal malt	1.8°L	33	55%	20% - 100%
German - Pale Wheat	6	German	Grain	base malt	1.5°L	39	57%	25% - 100%
German - Carapils	6	German	Grain	crystal malt	1.3°L	35	64%	33% - 100%
American - Red Wheat	5	American	Grain	base malt	2.5°L	38	69%	25% - 100%
American - Wheat	5	American	Grain	base malt	1.8°L	38	66%	33% - 100%

Yeasts Used In Weizen/Weissbier (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Weihenstephan Weizen 3068	317	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	250	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
White Labs - Hefeweizen Ale Yeast WLP300	200	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	82	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
White Labs - Hefeweizen IV Ale Yeast WLP380	69	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Dry Wheat Yeast	53	Danstar	Wheat	Medium	Medium	75%	64°F	70°F
White Labs - American Hefeweizen Ale Yeast WLP320	45	White Labs	Ale	Medium	Low	72.5%	65°F	69°F
Fermentis - Safale - American Ale Yeast US-05	45	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale-WB06	44	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	40	Lallemand	Ales	High	Low	78%	64°F	72°F

Other Ingredients Used In Weizen/Weissbier (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	95	Water Agt	Mash	16%	0% - 100%
Irish Moss	63	Fining	Boil	60%	0% - 100%
Whirlfloc	57	Water Agt	Boil	66%	0% - 100%
Calcium Chloride (dihydrate)	49	Water Agt	Mash	25%	0% - 100%
Epsom Salt	43	Water Agt	Mash	9%	0% - 80%
Lactic acid	41	Water Agt	Mash	74%	0% - 100%
Calcium Chloride (anhydrous)	24	Water Agt	Mash	21%	0% - 100%
Coriander Seed	20	Spice	Mash	26%	0% - 80%
Table Salt	18	Water Agt	Mash	6%	0% - 40%
Yeast Nutrient	16	Other	Boil	47%	3% - 100%

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