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	4199
Strawberry Hefeweizen	5 gal	6.9%	31.14	1.070	1.018		extract	4039
Brewferm Biere Blanche Tarwebier 1,5 kg	16.5 L	4.92%	0	1.052	1.015		extract	3540
The Wolpertinger's Delight: A Bavarian Weißbier	4 gal	7.75%	37.37	1.079	1.020		Partial Mash	3310
Hopfenweisse	110 gal	7.51%	67.89	1.065	1.010		All Grain	2321
The Virgin Wheat	5 gal	4.96%	16.97	1.050	1.013		extract	2099
**Erdinger Weissbier (slightly changed)	6 gal	5.08%	18.54	1.051	1.012		All Grain	1943
A9D Weizenbock by Jamil Zainasheff	5.25 gal	6.73%	0	1.068	1.017		BIAB	1901
mango wheat beer	25 L	8.3%	44.81	1.070	1.007		All Grain	1839
Chamomile Honey Wheat	5 gal	6.44%	21.97	1.066	1.017		All Grain	1616

Newest Weizen/Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
HB Hefeweizen	21 L	5%	14.81	1.051	1.013		All Grain	6
Homeboy's Hasty Hefeweizen	6 gal	5.02%	13.85	1.050	1.011		BIAB	10
Bavarian Hefe	5.5 gal	4.66%	16.56	1.049	1.013		extract	18
Beer	5.5 gal	5.22%	0	1.053	1.013		All Grain	3
El Hefe	20.8 L	4.88%	13.95	1.051	1.014		All Grain	4
ÜB- Weizen-Bambergen	20 L	4.47%	16.99	1.045	1.011		All Grain	8
WEISS	45 L	6.97%	26.09	1.062	1.009		All Grain	15
Awesome Recipe	30 L	4.59%	25.21	1.050	1.015		All Grain	6
Awesome Recipe	10 L	6.36%	22.07	1.065	1.016		extract	19
Awesome Recipe	18 L	5.8%	19.92	1.050	1.006		All Grain	4

Fermentables Used In Weizen/Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	442	German	Grain	base malt	1.6°L	38	40%	3% - 100%
German - Wheat Malt	414	German	Grain	base malt	2°L	37	50%	4% - 100%
American - Pale 2-Row	180	American	Grain	base malt	1.8°L	37	41%	7% - 92%
American - White Wheat	140	American	Grain	base malt	2.8°L	40	45%	6% - 71%
American - Wheat	129	American	Grain	base malt	1.8°L	38	46%	6% - 82%
Rice Hulls	123		Adjunct	other	0°L	0	5%	1% - 17%
Dry Malt Extract - Wheat	116		Dry Extract	extract	3°L	42	53%	8% - 100%
American - Pilsner	106	American	Grain	base malt	1.8°L	37	40%	5% - 100%
German - Pale Wheat	100	German	Grain	base malt	1.5°L	39	52%	17% - 73%
Flaked Wheat	99		Adjunct	raw	2°L	34	12%	1% - 57%

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	173	3.75	60%	10% - 100%
Tettnanger	139	4.5	58%	6% - 100%
Saaz	137	3.5	49%	8% - 100%
Domestic Hallertau	122	3.9	60%	2% - 100%
Cascade	99	7	38%	0% - 100%
Perle	64	8.2	50%	4% - 100%
Citra	52	11	29%	1% - 100%
Magnum	49	15	40%	4% - 100%
Centennial	30	10	30%	3% - 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%
American - Carapils (Dextrine Malt)	6	American	Grain	crystal malt	1.8°L	33	55%	20% - 100%
German - Carapils	5	German	Grain	crystal malt	1.3°L	35	57%	33% - 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%
German - Pale Wheat	4	German	Grain	base malt	1.5°L	39	62%	40% - 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	256	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06	205	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
White Labs - Hefeweizen Ale Yeast WLP300	170	White Labs	Wheat	Medium	Low	74%	68°F	72°F
White Labs - Hefeweizen IV Ale Yeast WLP380	63	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Mangrove Jack - Bavarian Wheat Yeast M20	50	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Danstar - Munich Dry Wheat Yeast	47	Danstar	Wheat	Medium	Medium	75%	64°F	70°F
White Labs - American Hefeweizen Ale Yeast WLP320	32	White Labs	Ale	Medium	Low	72.5%	65°F	69°F
Fermentis / Safale - Safale - American Ale Yeast US-05	30	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	48	Fining	Boil	65%	1% - 100%
Whirlfloc	31	Water Agt	Mash	61%	0% - 100%
Gypsum	24	Water Agt	Mash	25%	0% - 100%
Calcium Chloride	24	Water Agt	Mash	30%	0% - 100%
Lactic acid	8	Water Agt	Mash	98%	90% - 100%
Epsom Salt	7	Water Agt	Mash	11%	0% - 36%
Table Salt	6	Water Agt	Mash	3%	0% - 11%
Wyeast - Beer Nutrient	4	Other	Boil	30%	0% - 94%
Chalk	4	Water Agt	Mash	12%	0% - 27%
Phosphoric acid	3	Water Agt	Boil	76%	54% - 100%

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