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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 7804
Hopfenweisse
110 gal 7.51% 67.89 1.065 1.010
All Grain 5536
The Wolpertinger's Delight: A Bavarian Weißbier
4 gal 7.75% 37.37 1.079 1.020
Partial Mash 5400
Blue Moon Clone
3 gal 5.4% 14.69 1.051 1.010
extract 3902
The Virgin Wheat
5 gal 4.96% 16.97 1.050 1.013
extract 3728
Simple Hefeweizen
5 gal 5.2% 20.33 1.053 1.013
extract 3654
Paulaner (kopi)
25 L 5.72% 14.53 1.057 1.013
All Grain 3150
Orynx Weizen IPA
5.5 gal 7.12% 44.67 1.070 1.016
All Grain 3003
02 Grodziskie - Grätzer
23 L 2.58% 30.04 1.033 1.013
All Grain 2887
2013/07/06 - Chris Wheat IPA #1
20 L 4.7% 45.4 1.050 1.014
All Grain 2497

Newest Weizen/Weissbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Light Weißbier ala #1
14 L 4.66% 14.02 1.046 1.010
All Grain 36
JoeBeerAle
23 L 4.63% 129.95 1.041 1.006
BIAB 13
Mike's Rye
1 gal 7.88% 191.85 1.070 1.010
All Grain 70
Meyer Lemon and Orange Hefeweizen
12 gal 5.2% 13.99 1.046 1.006
All Grain 93
Jefe’s Bavarian Hefe
5 gal 5.34% 23.13 1.055 1.014
All Grain 156
Pilsner Wheat Ale
5.5 gal 6.6% 36.28 1.062 1.012
extract 75
Hefe
1080 L 3.95% 0 1.041 1.011
All Grain 69
Hefeweizen
5.5 gal 4.67% 17.63 1.046 1.011
BIAB 39
Schneider Weisse klōn
5.25 gal 5.56% 19.35 1.059 1.017
All Grain 86
Valiant Effort
4.4 gal 5.86% 26.84 1.057 1.013
All Grain 81

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 490 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 172 American Grain base malt 2.8°L
40 45% 6% - 100%
Rice Hulls 167 Adjunct other 0°L
0 5% 1% - 17%
American - Wheat 154 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 134 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 171 4.5 59% 6% - 100%
Saaz 159 3.5 48% 8% - 100%
Domestic Hallertau 132 3.9 61% 2% - 100%
Cascade 123 7 39% 0% - 100%
Perle 83 8.2 50% 4% - 100%
Magnum 66 15 41% 4% - 100%
Citra 59 11 30% 1% - 100%
Hersbrucker 35 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 59% 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 311 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 195 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 64 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 45 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 28 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 64 Water Agt Mash 22% 0% - 100%
Irish Moss 56 Fining Boil 64% 2% - 100%
Whirlfloc 50 Fining Boil 66% 0% - 100%
Calcium Chloride (dihydrate) 28 Water Agt Mash 36% 0% - 100%
Epsom Salt 28 Water Agt Mash 7% 0% - 43%
Lactic acid 25 Water Agt Mash 81% 0% - 100%
Table Salt 19 Water Agt Mash 7% 0% - 40%
Calcium Chloride (dihydrate) 16 Water Agt Mash 32% 0% - 100%
Calcium Chloride (anhydrous) 15 Water Agt Mash 23% 0% - 100%
Wyeast - Beer Nutrient 13 Water Agt Primary 22% 0% - 94%

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