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	6428
The Wolpertinger's Delight: A Bavarian Weißbier	4 gal	7.75%	37.37	1.079	1.020		Partial Mash	5955
Blue Moon Clone	3 gal	5.4%	14.69	1.051	1.010		extract	4786
The Virgin Wheat	5 gal	4.96%	16.97	1.050	1.013		extract	4398
Simple Hefeweizen	5 gal	5.2%	20.33	1.053	1.013		extract	4324
Paulaner (kopi)	25 L	5.72%	14.53	1.057	1.013		All Grain	3793
Orynx Weizen IPA	5.5 gal	7.12%	44.67	1.070	1.016		All Grain	3550
02 Grodziskie - Grätzer	23 L	2.58%	30.04	1.033	1.013		All Grain	3305
Ramon's Weiss	20 L	5.91%	12.55	1.051	1.006		All Grain	2896
2013/07/06 - Chris Wheat IPA #1	20 L	4.7%	45.4	1.050	1.014		All Grain	2816

Newest Weizen/Weissbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	5 gal	9.68%	20.13	1.086	1.013		All Grain	24
Hefeweizen	5.5 gal	5.4%	15.23	1.052	1.011		All Grain	2
Hoppy Wheat Ale	5 gal	6.44%	37.42	1.065	1.016		All Grain	49
Wheaties	5.5 gal	6.04%	21.58	1.059	1.013		All Grain	84
Hansen Weiss	25 L	4.89%	14.67	1.048	1.011		All Grain	60
Rudolph's Red-Nose Rebrew	6 gal	4.69%	49.73	1.047	1.011		BIAB	108
Muller Weiss 4/2024	26 L	3.89%	20.24	1.040	1.010		All Grain	107
Wharmpess Orange Hefe	20 gal	5.22%	16.16	1.052	1.012		All Grain	138
Double Weizen	16 L	8.1%	14.71	1.078	1.017		All Grain	138
Weizen 3°	20 L	4.96%	12.5	1.052	1.014		All Grain	126

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	503	German	Grain	base malt	1.6°L	38	41%	3% - 100%
German - Wheat Malt	482	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	181		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	160	American	Grain	base malt	1.8°L	38	45%	3% - 100%
Flaked Wheat	146		Adjunct	raw	2°L	34	14%	1% - 63%
American - Pilsner	145	American	Grain	base malt	1.8°L	37	40%	5% - 100%
Munich - Light 10L	140		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	240	3.75	58%	13% - 100%
Hallertau Hersbrucker	230	4	57%	8% - 100%
Tettnanger	178	4.5	59%	6% - 100%
Saaz	170	3.5	48%	8% - 100%
Domestic Hallertau	133	3.9	61%	2% - 100%
Cascade	130	7	39%	0% - 100%
Perle	84	8.2	52%	4% - 100%
Magnum	69	15	41%	4% - 100%
Citra	64	11	29%	1% - 100%
Hallertau Tradition (Germany)	42	5	53%	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	23		Adjunct	raw	2°L	34	56%	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	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	316	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	246	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	78	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	46	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	36	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	34	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	77	Water Agt	Mash	19%	0% - 100%
Irish Moss	60	Fining	Boil	63%	2% - 100%
Whirlfloc	55	Water Agt	Mash	67%	0% - 100%
Calcium Chloride (dihydrate)	38	Water Agt	Mash	29%	0% - 100%
Lactic acid	35	Water Agt	Mash	74%	0% - 100%
Epsom Salt	35	Water Agt	Mash	8%	0% - 57%
Calcium Chloride (anhydrous)	20	Water Agt	Sparge	23%	0% - 100%
Coriander Seed	19	Spice	Boil	25%	0% - 80%
Table Salt	17	Water Agt	Mash	7%	0% - 40%
Calcium Chloride (dihydrate)	16	Water Agt	Mash	32%	0% - 100%

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