German Wheat and Rye Beer - Weizen/Weissbier

Top 10 Weizen/Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hoppy Hefeweizen	5.25 gal	5.51%	30.49	1.056	1.014		extract	4871
Brewferm Biere Blanche Tarwebier 1,5 kg	16.5 L	4.92%	0	1.052	1.015		extract	3785
The Wolpertinger's Delight: A Bavarian Weißbier	4 gal	7.75%	37.37	1.079	1.020		Partial Mash	3571
Hopfenweisse	110 gal	7.51%	67.89	1.065	1.010		All Grain	3057
mango wheat beer	25 L	8.3%	44.81	1.070	1.007		All Grain	2421
The Virgin Wheat	5 gal	4.96%	16.97	1.050	1.013		extract	2367
A9D Weizenbock by Jamil Zainasheff	5.25 gal	6.73%	0	1.068	1.017		BIAB	2209
Chamomile Honey Wheat	5 gal	6.44%	21.97	1.066	1.017		All Grain	1849
Blue Moon Clone	3 gal	5.4%	14.69	1.051	1.010		extract	1811
Orynx Weizen IPA	5.5 gal	7.12%	44.67	1.070	1.016		All Grain	1764

Newest Weizen/Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
El Hefe	5.5 gal	5.42%	16.37	1.055	1.014		All Grain	2
Heart of Sheridan Park Hefeweizen	5.5 gal	4.51%	16.14	1.046	1.011		extract	4
Paulaner clone	22 L	6.25%	15.3	1.061	1.013		All Grain	1
Vienna Haze Hefe	6 gal	5.12%	16.19	1.051	1.012		All Grain	26
weizen	6.5 gal	4.77%	13.85	1.048	1.012		BIAB	19
Dunkelweizen	5 gal	5.16%	13.51	1.053	1.014		BIAB	13
Awesome Recipe	20.8 L	5.23%	12.53	1.049	1.009		All Grain	24
Hefe	5.75 gal	4.74%	12.54	1.048	1.012		All Grain	145
Hoegaarden _ HA	23 L	5.03%	12.72	1.052	1.013		All Grain	46
Rye beer	23 L	5.69%	29.01	1.054	1.011		All Grain	49

Fermentables Used In Weizen/Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	455	German	Grain	base malt	1.6°L	38	41%	3% - 100%
German - Wheat Malt	425	German	Grain	base malt	2°L	37	50%	4% - 100%
American - Pale 2-Row	188	American	Grain	base malt	1.8°L	37	41%	7% - 92%
American - White Wheat	146	American	Grain	base malt	2.8°L	40	45%	6% - 71%
American - Wheat	136	American	Grain	base malt	1.8°L	38	47%	6% - 82%
Rice Hulls	132		Adjunct	other	0°L	0	5%	1% - 17%
Dry Malt Extract - Wheat	120		Dry Extract	extract	3°L	42	53%	7% - 100%
American - Pilsner	114	American	Grain	base malt	1.8°L	37	40%	5% - 100%
Flaked Wheat	106		Adjunct	raw	2°L	34	13%	1% - 57%
German - Pale Wheat	103	German	Grain	base malt	1.5°L	39	52%	17% - 73%

Hops Used In Weizen/Weissbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Hersbrucker	187	4	58%	8% - 100%
Hallertau Mittelfruh	184	3.75	59%	10% - 100%
Saaz	146	3.5	49%	8% - 100%
Tettnanger	144	4.5	59%	6% - 100%
Domestic Hallertau	127	3.9	60%	2% - 100%
Cascade	105	7	38%	0% - 100%
Perle	65	8.2	50%	4% - 100%
Citra	55	11	30%	1% - 100%
Magnum	53	15	40%	4% - 100%
Hersbrucker	32	4	55%	9% - 100%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	26		Adjunct	raw	2°L	34	53%	17% - 100%
Flaked Oats	14		Adjunct	raw	2.2°L	33	50%	20% - 100%
German - Wheat Malt	9	German	Grain	base malt	2°L	37	52%	36% - 80%
Canadian - Honey Malt	8	Canadian	Grain	base malt	25°L	37	73%	9% - 100%
American - White Wheat	6	American	Grain	base malt	2.8°L	40	35%	20% - 62%
German - Carapils	6	German	Grain	crystal malt	1.3°L	35	64%	33% - 100%
American - Carapils (Dextrine Malt)	6	American	Grain	crystal malt	1.8°L	33	55%	20% - 100%
American - Pale 2-Row	5	American	Grain	base malt	1.8°L	37	38%	25% - 50%
American - Wheat	5	American	Grain	base malt	1.8°L	38	58%	25% - 100%
American - Red Wheat	4	American	Grain	base malt	2.5°L	38	80%	50% - 100%

Yeasts Used In Weizen/Weissbier Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Weihenstephan Weizen 3068	264	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	209	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
White Labs - Hefeweizen Ale Yeast WLP300	173	White Labs	Wheat	Medium	Low	74%	68°F	72°F
White Labs - Hefeweizen IV Ale Yeast WLP380	65	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Mangrove Jack - Bavarian Wheat Yeast M20	51	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Danstar - Munich Dry Wheat Yeast	49	Danstar	Wheat	Medium	Medium	75%	64°F	70°F
White Labs - American Hefeweizen Ale Yeast WLP320	34	White Labs	Ale	Medium	Low	72.5%	65°F	69°F
Fermentis - Safale - American Ale Yeast US-05	34	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - Bavarian Wheat 3056	26	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F
Wyeast - Bavarian Wheat 3638	22	Wyeast	Wheat	0.1	Low	73%	64°F	75°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	49	Fining	Boil	61%	1% - 100%
Whirlfloc	38	Fining	Boil	60%	0% - 100%
Gypsum	32	Water Agt	Mash	27%	0% - 100%
Calcium Chloride (dihydrate)	23	Water Agt	Mash	26%	0% - 100%
Lactic acid	13	Water Agt	Mash	92%	69% - 100%
Table Salt	11	Water Agt	Mash	3%	0% - 11%
Wyeast - Beer Nutrient	10	Water Agt	Boil	21%	0% - 94%
Epsom Salt	9	Water Agt	Mash	9%	0% - 36%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	30%	0% - 56%
Phosphoric acid	5	Water Agt	Boil	58%	22% - 99%

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