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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