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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 4395
Strawberry Hefeweizen
5 gal 6.9% 31.14 1.070 1.018
extract 4185
Brewferm Biere Blanche Tarwebier 1,5 kg
16.5 L 4.92% 0 1.052 1.015
extract 3605
The Wolpertinger's Delight: A Bavarian Weißbier
4 gal 7.75% 37.37 1.079 1.020
Partial Mash 3383
Hopfenweisse
110 gal 7.51% 67.89 1.065 1.010
All Grain 2492
The Virgin Wheat
5 gal 4.96% 16.97 1.050 1.013
extract 2165
**Erdinger Weissbier (slightly changed)
6 gal 5.08% 18.54 1.051 1.012
All Grain 2078
mango wheat beer
25 L 8.3% 44.81 1.070 1.007
All Grain 1975
A9D Weizenbock by Jamil Zainasheff
5.25 gal 6.73% 0 1.068 1.017
BIAB 1947
Chamomile Honey Wheat
5 gal 6.44% 21.97 1.066 1.017
All Grain 1679

Newest Weizen/Weissbier Recipes

Title Size ABV IBU OG FG Color Method Views
Yoshi's Heffe
5 gal 4.75% 17.19 1.047 1.011
extract 0
EPHefeweizen
6 gal 6.43% 0 1.066 1.017
All Grain 8
F-WIT (WITBIER)
21 L 4.29% 21.68 1.045 1.012
All Grain 11
Bavarian Hefeweizen
5 gal 4.78% 13.57 1.049 1.013
All Grain 20
Western Weiss
18 gal 6.71% 24.31 1.062 1.012
All Grain 27
Unified Hefewizen
1 gal 5.56% 24.38 1.058 1.016
BIAB 16
Lili Marleen
19 L 6.18% 15.88 1.062 1.015
All Grain 10
Heffeweizen V
5 gal 5.21% 8.26 1.054 1.015
All Grain 23
Raspberry Hef - V1
18 gal 5.57% 19.93 1.058 1.016
All Grain 13
Hefe
15 L 9.3% 14.82 1.084 1.013
All Grain 41

Fermentables Used In Weizen/Weissbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 449 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 184 American Grain base malt 1.8°L
37 41% 7% - 92%
American - White Wheat 143 American Grain base malt 2.8°L
40 45% 6% - 71%
American - Wheat 130 American Grain base malt 1.8°L
38 46% 6% - 82%
Rice Hulls 126 Adjunct other 0°L
0 5% 1% - 17%
Dry Malt Extract - Wheat 116 Dry Extract extract 3°L
42 53% 8% - 100%
American - Pilsner 108 American Grain base malt 1.8°L
37 40% 5% - 100%
Flaked Wheat 101 Adjunct raw 2°L
34 13% 1% - 57%
German - Pale Wheat 101 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 187 4 58% 8% - 100%
Hallertau Mittelfruh 177 3.75 60% 10% - 100%
Tettnanger 140 4.5 58% 6% - 100%
Saaz 140 3.5 48% 8% - 100%
Domestic Hallertau 124 3.9 60% 2% - 100%
Cascade 99 7 38% 0% - 100%
Perle 63 8.2 50% 4% - 100%
Citra 55 11 29% 1% - 100%
Magnum 51 15 39% 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%
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%
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 / Safale - Safbrew - Wheat Beer Yeast WB-06 208 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
White Labs - Hefeweizen Ale Yeast WLP300 172 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 51 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 33 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 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 47 Water Agt Boil 66% 1% - 100%
Whirlfloc 35 Water Agt Boil 61% 0% - 100%
Gypsum 28 Water Agt Mash 24% 0% - 100%
Calcium Chloride (dihydrate) 24 Water Agt Mash 27% 0% - 100%
Table Salt 10 Water Agt Mash 3% 0% - 11%
Lactic acid 10 Water Agt Mash 96% 78% - 100%
Epsom Salt 8 Water Agt Mash 10% 0% - 36%
Wyeast - Beer Nutrient 6 Other Boil 26% 0% - 94%
Phosphoric acid 5 Water Agt Mash 50% 22% - 74%
Chalk 4 Water Agt Mash 10% 0% - 27%

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