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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 4871
Brewferm Biere Blanche Tarwebier 1,5 kg
16.5 L 4.92% 0 1.052 1.015
extract 3785
The Wolpertinger's Delight: A Bavarian Weißbier
4 gal 7.75% 37.37 1.079 1.020
Partial Mash 3571
Hopfenweisse
110 gal 7.51% 67.89 1.065 1.010
All Grain 3057
mango wheat beer
25 L 8.3% 44.81 1.070 1.007
All Grain 2421
The Virgin Wheat
5 gal 4.96% 16.97 1.050 1.013
extract 2367
A9D Weizenbock by Jamil Zainasheff
5.25 gal 6.73% 0 1.068 1.017
BIAB 2209
Chamomile Honey Wheat
5 gal 6.44% 21.97 1.066 1.017
All Grain 1849
Blue Moon Clone
3 gal 5.4% 14.69 1.051 1.010
extract 1811
Orynx Weizen IPA
5.5 gal 7.12% 44.67 1.070 1.016
All Grain 1764

Newest Weizen/Weissbier Recipes

Title Size ABV IBU OG FG Color Method Views
El Hefe
5.5 gal 5.42% 16.37 1.055 1.014
All Grain 2
Heart of Sheridan Park Hefeweizen
5.5 gal 4.51% 16.14 1.046 1.011
extract 4
Paulaner clone
22 L 6.25% 15.3 1.061 1.013
All Grain 1
Vienna Haze Hefe
6 gal 5.12% 16.19 1.051 1.012
All Grain 26
weizen
6.5 gal 4.77% 13.85 1.048 1.012
BIAB 19
Dunkelweizen
5 gal 5.16% 13.51 1.053 1.014
BIAB 13
Awesome Recipe
20.8 L 5.23% 12.53 1.049 1.009
All Grain 24
Hefe
5.75 gal 4.74% 12.54 1.048 1.012
All Grain 145
Hoegaarden _ HA
23 L 5.03% 12.72 1.052 1.013
All Grain 46
Rye beer
23 L 5.69% 29.01 1.054 1.011
All Grain 49

Fermentables Used In Weizen/Weissbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 455 German Grain base malt 1.6°L
38 41% 3% - 100%
German - Wheat Malt 425 German Grain base malt 2°L
37 50% 4% - 100%
American - Pale 2-Row 188 American Grain base malt 1.8°L
37 41% 7% - 92%
American - White Wheat 146 American Grain base malt 2.8°L
40 45% 6% - 71%
American - Wheat 136 American Grain base malt 1.8°L
38 47% 6% - 82%
Rice Hulls 132 Adjunct other 0°L
0 5% 1% - 17%
Dry Malt Extract - Wheat 120 Dry Extract extract 3°L
42 53% 7% - 100%
American - Pilsner 114 American Grain base malt 1.8°L
37 40% 5% - 100%
Flaked Wheat 106 Adjunct raw 2°L
34 13% 1% - 57%
German - Pale Wheat 103 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 184 3.75 59% 10% - 100%
Saaz 146 3.5 49% 8% - 100%
Tettnanger 144 4.5 59% 6% - 100%
Domestic Hallertau 127 3.9 60% 2% - 100%
Cascade 105 7 38% 0% - 100%
Perle 65 8.2 50% 4% - 100%
Citra 55 11 30% 1% - 100%
Magnum 53 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 264 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 209 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
White Labs - Hefeweizen Ale Yeast WLP300 173 White Labs Wheat Medium Low 74% 68°F 72°F
White Labs - Hefeweizen IV Ale Yeast WLP380 65 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 49 Danstar Wheat Medium Medium 75% 64°F 70°F
White Labs - American Hefeweizen Ale Yeast WLP320 34 White Labs Ale Medium Low 72.5% 65°F 69°F
Fermentis - Safale - American Ale Yeast US-05 34 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 22 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 49 Fining Boil 61% 1% - 100%
Whirlfloc 38 Fining Boil 60% 0% - 100%
Gypsum 32 Water Agt Mash 27% 0% - 100%
Calcium Chloride (dihydrate) 23 Water Agt Mash 26% 0% - 100%
Lactic acid 13 Water Agt Mash 92% 69% - 100%
Table Salt 11 Water Agt Mash 3% 0% - 11%
Wyeast - Beer Nutrient 10 Water Agt Boil 21% 0% - 94%
Epsom Salt 9 Water Agt Mash 9% 0% - 36%
Calcium Chloride (dihydrate) 6 Water Agt Mash 30% 0% - 56%
Phosphoric acid 5 Water Agt Boil 58% 22% - 99%

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