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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 4560
Strawberry Hefeweizen
5 gal 6.9% 31.14 1.070 1.018
extract 4321
Brewferm Biere Blanche Tarwebier 1,5 kg
16.5 L 4.92% 0 1.052 1.015
extract 3654
The Wolpertinger's Delight: A Bavarian Weißbier
4 gal 7.75% 37.37 1.079 1.020
Partial Mash 3438
Hopfenweisse
110 gal 7.51% 67.89 1.065 1.010
All Grain 2714
**Erdinger Weissbier (slightly changed)
6 gal 5.08% 18.54 1.051 1.012
All Grain 2264
The Virgin Wheat
5 gal 4.96% 16.97 1.050 1.013
extract 2249
mango wheat beer
25 L 8.3% 44.81 1.070 1.007
All Grain 2152
A9D Weizenbock by Jamil Zainasheff
5.25 gal 6.73% 0 1.068 1.017
BIAB 2041
Chamomile Honey Wheat
5 gal 6.44% 21.97 1.066 1.017
All Grain 1748

Newest Weizen/Weissbier Recipes

Title Size ABV IBU OG FG Color Method Views
Trigo JC
20.8 L 5.16% 12.68 1.052 1.013
All Grain 0
Go Blue Hefeweizen
6.5 gal 5.62% 17.47 1.056 1.013
All Grain 2
Bavarian Hefeweizen
6.5 gal 3.71% 0 1.038 1.009
All Grain 2
Vornehm Hefe
7 gal 4.96% 14.76 1.051 1.013
All Grain 26
Pumpkin Wheat (II)
23 L 5.59% 12.01 1.056 1.014
All Grain 4
Westport Whiskey
200 gal 13.82% 0 1.121 1.015
All Grain 1
Hefeweizen (Wheat Beer) Blue Moon
24 L 4.66% 16.08 1.053 1.017
All Grain 45
Live Oak Hefeweizen Clone
5 gal 5.32% 14.59 1.054 1.014
extract 49
Session Hacker Pschorr
5.5 gal 5.02% 18.89 1.053 1.015
All Grain 16
3th Hoegaarden Grand Cru
22.5 L 5.89% 58.46 1.060 1.015
All Grain 29

Fermentables Used In Weizen/Weissbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 451 German Grain base malt 1.6°L
38 40% 3% - 100%
German - Wheat Malt 423 German Grain base malt 2°L
37 50% 4% - 100%
American - Pale 2-Row 185 American Grain base malt 1.8°L
37 41% 7% - 92%
American - White Wheat 145 American Grain base malt 2.8°L
40 45% 6% - 71%
Rice Hulls 129 Adjunct other 0°L
0 5% 1% - 17%
American - Wheat 129 American Grain base malt 1.8°L
38 46% 6% - 82%
Dry Malt Extract - Wheat 117 Dry Extract extract 3°L
42 52% 7% - 100%
American - Pilsner 110 American Grain base malt 1.8°L
37 40% 5% - 100%
Flaked Wheat 104 Adjunct raw 2°L
34 13% 1% - 57%
German - Pale Wheat 102 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 186 4 58% 8% - 100%
Hallertau Mittelfruh 179 3.75 60% 10% - 100%
Tettnanger 144 4.5 59% 6% - 100%
Saaz 140 3.5 49% 8% - 100%
Domestic Hallertau 124 3.9 60% 2% - 100%
Cascade 100 7 38% 0% - 100%
Perle 64 8.2 50% 4% - 100%
Citra 56 11 30% 1% - 100%
Magnum 52 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 260 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 206 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
White Labs - Hefeweizen Ale Yeast WLP300 171 White Labs Wheat Medium Low 74% 68°F 72°F
White Labs - Hefeweizen IV Ale Yeast WLP380 64 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 49 Danstar Wheat Medium Medium 75% 64°F 70°F
White Labs - American Hefeweizen Ale Yeast WLP320 33 White Labs Ale Medium Low 72.5% 65°F 69°F
Fermentis - Safale - American Ale Yeast US-05 31 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 23 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 66% 1% - 100%
Whirlfloc 36 Other Boil 60% 0% - 100%
Gypsum 30 Water Agt Mash 24% 0% - 100%
Calcium Chloride (dihydrate) 24 Water Agt Mash 27% 0% - 100%
Lactic acid 12 Water Agt Mash 94% 69% - 100%
Table Salt 12 Water Agt Mash 4% 0% - 25%
Epsom Salt 9 Water Agt Mash 9% 0% - 36%
Wyeast - Beer Nutrient 9 Water Agt Boil 22% 0% - 94%
Phosphoric acid 6 Water Agt Mash 49% 22% - 74%
Citric acid 4 Water Agt Mash 1% 0% - 1%

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