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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
Hoppy Hefeweizen
5.25 gal 5.51% 30.49 1.056 1.014
extract 7667
Hopfenweisse
110 gal 7.51% 67.89 1.065 1.010
All Grain 5433
The Wolpertinger's Delight: A Bavarian Weißbier
4 gal 7.75% 37.37 1.079 1.020
Partial Mash 5354
Blue Moon Clone
3 gal 5.4% 14.69 1.051 1.010
extract 3849
The Virgin Wheat
5 gal 4.96% 16.97 1.050 1.013
extract 3655
Simple Hefeweizen
5 gal 5.2% 20.33 1.053 1.013
extract 3589
Paulaner (kopi)
25 L 5.72% 14.53 1.057 1.013
All Grain 2989
Orynx Weizen IPA
5.5 gal 7.12% 44.67 1.070 1.016
All Grain 2974
02 Grodziskie - Grätzer
23 L 2.58% 30.04 1.033 1.013
All Grain 2853
2013/07/06 - Chris Wheat IPA #1
20 L 4.7% 45.4 1.050 1.014
All Grain 2472

Newest Weizen/Weissbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Hefeweizen
5.5 gal 4.67% 17.63 1.046 1.011
BIAB 6
Schneider Weisse klōn
5.25 gal 5.56% 19.35 1.059 1.017
All Grain 1
Valiant Effort
4.4 gal 5.64% 25.91 1.057 1.014
All Grain 55
Peach Hefe
5.5 gal 4.52% 0 1.046 1.011
All Grain 17
Testtest
10 L 4.98% 14.62 1.052 1.014
All Grain 18
็Hefeweizen PPN Vo.1
20.8 L 4.73% 9.53 1.047 1.011
All Grain 117
HefeWeizen Putumayo 2
20 gal 1.51% 3.3 1.014 1.003
All Grain 32
Hefeweizen
20.8 L 5.09% 17.44 1.052 1.014
All Grain 43
Blanche
10 L 5.04% 0 1.049 1.011
All Grain 27
Hefe
165 gal 5.21% 17.39 1.051 1.011
All Grain 26

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 489 German Grain base malt 1.6°L
38 41% 3% - 100%
German - Wheat Malt 467 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%
American - White Wheat 171 American Grain base malt 2.8°L
40 45% 6% - 100%
Rice Hulls 166 Adjunct other 0°L
0 5% 1% - 17%
American - Wheat 155 American Grain base malt 1.8°L
38 45% 3% - 100%
American - Pilsner 141 American Grain base malt 1.8°L
37 40% 5% - 100%
Munich - Light 10L 140 Grain specialty malt 10°L
33 11% 1% - 100%
Flaked Wheat 133 Adjunct raw 2°L
34 13% 1% - 63%
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 231 3.75 58% 10% - 100%
Hallertau Hersbrucker 217 4 58% 8% - 100%
Tettnanger 170 4.5 59% 6% - 100%
Saaz 161 3.5 48% 8% - 100%
Domestic Hallertau 133 3.9 61% 2% - 100%
Cascade 124 7 39% 0% - 100%
Perle 84 8.2 51% 4% - 100%
Magnum 68 15 39% 4% - 100%
Citra 62 11 31% 1% - 100%
Hersbrucker 36 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 - Wheat 6 American Grain base malt 1.8°L
38 62% 25% - 100%
American - Red Wheat 5 American Grain base malt 2.5°L
38 69% 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 312 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 244 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
White Labs - Hefeweizen Ale Yeast WLP300 193 White Labs Wheat Medium Low 74% 68°F 72°F
White Labs - Hefeweizen IV Ale Yeast WLP380 67 White Labs Wheat Medium Low 76.5% 66°F 70°F
Mangrove Jack - Bavarian Wheat Yeast M20 65 Mangrove Jack Ale n/a Low 73% 59°F 86°F
Danstar - Munich Dry Wheat Yeast 53 Danstar Wheat Medium Medium 75% 64°F 70°F
White Labs - American Hefeweizen Ale Yeast WLP320 44 White Labs Ale Medium Low 72.5% 65°F 69°F
Fermentis - Safale - American Ale Yeast US-05 41 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Bavarian Wheat 3056 29 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
White Labs - Bavarian Weizen Yeast WLP351 24 White Labs Wheat Medium Low 75% 66°F 70°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 62 Water Agt Mash 22% 0% - 100%
Irish Moss 56 Fining Boil 64% 2% - 100%
Whirlfloc 50 Water Agt Boil 66% 0% - 100%
Epsom Salt 28 Water Agt Mash 7% 0% - 43%
Calcium Chloride (dihydrate) 27 Water Agt Mash 36% 0% - 100%
Lactic acid 24 Water Agt Mash 82% 0% - 100%
Table Salt 19 Water Agt Mash 7% 0% - 40%
Calcium Chloride (dihydrate) 16 Water Agt Mash 32% 0% - 100%
Calcium Chloride (anhydrous) 14 Water Agt Mash 24% 0% - 100%
Wyeast - Beer Nutrient 13 Water Agt Primary 22% 0% - 94%

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