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 6306
The Wolpertinger's Delight: A Bavarian Weißbier
4 gal 7.75% 37.37 1.079 1.020
Partial Mash 5865
Blue Moon Clone
3 gal 5.4% 14.69 1.051 1.010
extract 4663
The Virgin Wheat
5 gal 4.96% 16.97 1.050 1.013
extract 4265
Simple Hefeweizen
5 gal 5.2% 20.33 1.053 1.013
extract 4248
Paulaner (kopi)
25 L 5.72% 14.53 1.057 1.013
All Grain 3696
Orynx Weizen IPA
5.5 gal 7.12% 44.67 1.070 1.016
All Grain 3469
02 Grodziskie - Grätzer
23 L 2.58% 30.04 1.033 1.013
All Grain 3239
Ramon's Weiss
20 L 5.91% 12.55 1.051 1.006
All Grain 2783
2013/07/06 - Chris Wheat IPA #1
20 L 4.7% 45.4 1.050 1.014
All Grain 2759

Newest Weizen/Weissbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
elijah's recipe
6 gal 4.69% 49.73 1.047 1.011
BIAB 23
Muller Weiss 4/2024
26 L 3.89% 20.24 1.040 1.010
All Grain 48
20g Hefeweizen
20 gal 5.22% 16.16 1.052 1.012
All Grain 60
Double Weizen
16 L 8.1% 14.71 1.078 1.017
All Grain 65
Weizen 3°
20 L 4.96% 12.5 1.052 1.014
All Grain 62
Awesome Recipe
372 gal 6.16% 12.26 1.061 1.014
All Grain 64
Lemmon TJ
5.5 gal 5.69% 31.47 1.053 1.009
All Grain 52
Hefeweizen
10 L 5.3% 12.98 1.052 1.011
BIAB 112
Hefe - Inaugural NEW SS Brewtech 5 gal System
5.25 gal 5.39% 10.99 1.054 1.013
All Grain 83
BEEROMA
20.8 L 5.92% 211.57 1.059 1.014
All Grain 71

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 500 German Grain base malt 1.6°L
38 41% 3% - 100%
German - Wheat Malt 479 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 177 Adjunct other 0°L
0 5% 1% - 17%
American - White Wheat 175 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%
Flaked Wheat 145 Adjunct raw 2°L
34 14% 1% - 63%
American - Pilsner 144 American Grain base malt 1.8°L
37 41% 5% - 100%
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 240 3.75 58% 13% - 100%
Hallertau Hersbrucker 228 4 57% 8% - 100%
Tettnanger 179 4.5 59% 6% - 100%
Saaz 169 3.5 48% 8% - 100%
Domestic Hallertau 133 3.9 61% 2% - 100%
Cascade 126 7 39% 0% - 100%
Perle 81 8.2 50% 4% - 100%
Magnum 68 15 41% 4% - 100%
Citra 65 11 30% 1% - 100%
Hersbrucker 40 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 318 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 76 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
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
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST 34 Lallemand Ales High Low 78% 64°F 72°F
Fermentis - Safale-WB06 33 Fermentis / Safale Ales High Low 78% 59°F 75°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 76 Water Agt Mash 20% 0% - 100%
Irish Moss 59 Fining Boil 63% 2% - 100%
Whirlfloc 55 Fining Boil 66% 0% - 100%
Calcium Chloride (dihydrate) 36 Water Agt Mash 31% 0% - 100%
Epsom Salt 35 Water Agt Mash 8% 0% - 57%
Lactic acid 33 Water Agt Mash 75% 0% - 100%
Calcium Chloride (anhydrous) 21 Water Agt Mash 22% 0% - 100%
Table Salt 17 Water Agt Mash 7% 0% - 40%
Coriander Seed 17 Herb Boil 23% 0% - 80%
Calcium Chloride (dihydrate) 16 Water Agt Mash 32% 0% - 100%

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