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	7435
The Wolpertinger's Delight: A Bavarian Weißbier	4 gal	7.75%	37.37	1.079	1.020		Partial Mash	6718
Blue Moon Clone	3 gal	5.4%	14.69	1.051	1.010		extract	6136
The Virgin Wheat	5 gal	4.96%	16.97	1.050	1.013		extract	5265
Simple Hefeweizen	5 gal	5.2%	20.33	1.053	1.013		extract	5107
Paulaner (kopi)	25 L	5.72%	14.53	1.057	1.013		All Grain	4598
Orynx Weizen IPA	5.5 gal	7.12%	44.67	1.070	1.016		All Grain	4336
02 Grodziskie - Grätzer	23 L	2.58%	30.04	1.033	1.013		All Grain	4115
Ramon's Weiss	20 L	5.91%	12.55	1.051	1.006		All Grain	3523
2013/07/06 - Chris Wheat IPA #1	20 L	4.7%	45.4	1.050	1.014		All Grain	3458

Newest Weizen/Weissbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mouse Cup Dunkelweizen	5 gal	5.35%	11.15	1.055	1.014		All Grain	42
Bavarian wheat beer	5.5 gal	5.85%	0	1.061	1.016		All Grain	54
Hoppy Hef	5.5 gal	4.66%	22.1	1.048	1.012		extract	52
Sam's Experimental Wheat #1	10 gal	5.39%	7.07	1.052	1.011		All Grain	109
Bavarian Hefeweizen (NB Kit)	5.5 gal	4.86%	20.15	1.046	1.009		extract	63
Riice Lager Mk2	43 L	5.28%	6.18	1.040	1.000		All Grain	95
German Hefeizen	5.5 gal	4.6%	16.37	1.047	1.012		BIAB	97
Hefe	5 gal	6.46%	20.72	1.060	1.011		extract	90
Hefeweizen KC	210 gal	5.73%	16.5	1.053	1.009		All Grain	95
Wickham’s Potpourri Hoegaarden	29 L	5.2%	14.48	1.052	1.013		All Grain	93

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	514	German	Grain	base malt	1.6°L	38	41%	3% - 100%
German - Wheat Malt	493	German	Grain	base malt	2°L	37	50%	4% - 100%
US - Pale 2-Row	211	US	Grain	base malt	1.8°L	37	42%	7% - 92%
Rice Hulls	193		Adjunct	other	0°L	0	5%	1% - 17%
American - White Wheat	180	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	149		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	127		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	254	3.75	58%	12% - 100%
Hallertau Hersbrucker	235	4	58%	8% - 100%
Tettnanger	183	4.5	59%	6% - 100%
Saaz	173	3.5	48%	8% - 100%
Domestic Hallertau	135	3.9	60%	2% - 100%
Cascade	132	7	39%	0% - 100%
Perle	83	8.2	50%	4% - 100%
Magnum	72	15	42%	4% - 100%
Citra	68	11	31%	1% - 100%
Hallertau Tradition (Germany)	51	5	56%	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	319	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	252	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
White Labs - Hefeweizen Ale Yeast WLP300	201	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	81	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
Fermentis - Safale-WB06	47	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	47	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	47	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - American Hefeweizen Ale Yeast WLP320	45	White Labs	Ale	Medium	Low	72.5%	65°F	69°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	98	Water Agt	Mash	16%	0% - 100%
Irish Moss	63	Fining	Mash	60%	1% - 100%
Whirlfloc	59	Water Agt	Boil	65%	0% - 100%
Calcium Chloride (dihydrate)	54	Water Agt	Mash	22%	0% - 100%
Epsom Salt	48	Water Agt	Mash	8%	0% - 80%
Lactic acid	41	Water Agt	Mash	71%	0% - 100%
Calcium Chloride (anhydrous)	23	Water Agt	Mash	22%	0% - 100%
Coriander Seed	22	Spice	Secondary	28%	0% - 100%
Table Salt	18	Water Agt	Mash	6%	0% - 40%
Yeast Nutrient	17	Other	Boil	50%	3% - 100%

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