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% |
Photos
