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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