German Wheat and Rye Beer - Weizen/Weissbier (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 6157
The Wolpertinger's Delight: A Bavarian Weißbier
4 gal 7.75% 37.37 1.079 1.020
Partial Mash 5783
Blue Moon Clone
3 gal 5.4% 14.69 1.051 1.010
extract 4528
Simple Hefeweizen
5 gal 5.2% 20.33 1.053 1.013
extract 4145
The Virgin Wheat
5 gal 4.96% 16.97 1.050 1.013
extract 4112
Paulaner (kopi)
25 L 5.72% 14.53 1.057 1.013
All Grain 3624
Orynx Weizen IPA
5.5 gal 7.12% 44.67 1.070 1.016
All Grain 3354
02 Grodziskie - Grätzer
23 L 2.58% 30.04 1.033 1.013
All Grain 3167
2013/07/06 - Chris Wheat IPA #1
20 L 4.7% 45.4 1.050 1.014
All Grain 2707
Ramon's Weiss
20 L 5.91% 12.55 1.051 1.006
All Grain 2670

Newest Weizen/Weissbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Red Wheat
65 gal 4.94% 22.48 1.050 1.013
All Grain 3
Hefe - Inaugural NEW SS Brewtech 5 gal System
5.25 gal 5.39% 10.99 1.054 1.013
All Grain 15
BEEROMA
20.8 L 5.92% 211.57 1.059 1.014
All Grain 24
rye bock
12 gal 6.88% 32.64 1.066 1.014
BIAB 37
Rumbera
15 gal 4.27% 15.66 1.041 1.008
All Grain 28
Hank's Hefeweizen
5.5 gal 5.14% 18.89 1.049 1.010
BIAB 65
dove weizen
11 L 5.05% 11.38 1.053 1.014
All Grain 64
"Ein Heldenweizen" A Hero's Wit
5 gal 5.15% 13.17 1.048 1.009
BIAB 78
Gareth Bav Hef
5.5 gal 4.66% 16.01 1.047 1.012
All Grain 47
Berliner Weisse
5.5 gal 5.35% 11.41 1.056 1.015
All Grain 77

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 496 German Grain base malt 1.6°L
38 41% 3% - 100%
German - Wheat Malt 475 German Grain base malt 2°L
37 50% 4% - 100%
US - Pale 2-Row 207 US Grain base malt 1.8°L
37 42% 7% - 92%
Rice Hulls 175 Adjunct other 0°L
0 5% 1% - 17%
American - White Wheat 174 American Grain base malt 2.8°L
40 44% 6% - 100%
American - Wheat 158 American Grain base malt 1.8°L
38 45% 3% - 100%
American - Pilsner 144 American Grain base malt 1.8°L
37 41% 5% - 100%
Flaked Wheat 143 Adjunct raw 2°L
34 14% 1% - 63%
Munich - Light 10L 139 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 239 3.75 58% 13% - 100%
Hallertau Hersbrucker 227 4 57% 8% - 100%
Tettnanger 176 4.5 59% 6% - 100%
Saaz 168 3.5 48% 8% - 100%
Domestic Hallertau 132 3.9 61% 2% - 100%
Cascade 126 7 39% 0% - 100%
Perle 81 8.2 50% 4% - 100%
Magnum 69 15 41% 4% - 100%
Citra 62 11 30% 1% - 100%
Hersbrucker 39 4 56% 8% - 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 24 Adjunct raw 2°L
34 54% 17% - 100%
Flaked Oats 14 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 61% 25% - 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 316 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 245 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
White Labs - Hefeweizen Ale Yeast WLP300 199 White Labs Wheat Medium Low 74% 68°F 72°F
Mangrove Jack - Bavarian Wheat Yeast M20 75 Mangrove Jack Ale n/a Low 73% 59°F 86°F
White Labs - Hefeweizen IV Ale Yeast WLP380 68 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 42 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale-WB06 31 Fermentis / Safale Ales High Low 78% 59°F 75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST 31 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 75 Water Agt Mash 20% 0% - 100%
Irish Moss 58 Fining Boil 63% 2% - 100%
Whirlfloc 53 Water Agt Boil 66% 0% - 100%
Calcium Chloride (dihydrate) 35 Water Agt Mash 31% 0% - 100%
Epsom Salt 34 Water Agt Mash 8% 0% - 57%
Lactic acid 32 Water Agt Mash 74% 0% - 100%
Calcium Chloride (anhydrous) 21 Water Agt Mash 22% 0% - 100%
Table Salt 17 Water Agt Mash 7% 0% - 40%
Calcium Chloride (dihydrate) 16 Water Agt Mash 32% 0% - 100%
Phosphoric acid 14 Water Agt Mash 83% 22% - 100%

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