German Wheat Beer - Weissbier

A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.

Flavor Profile: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint

Ingredients: By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is traditional, although modern brewers typically don't follow this practice. Weiz

BJCP Style Guide

Top 10 Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Schneider Weisse	5 gal	6.65%	80.09	1.066	1.015		All Grain	6629
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	5858
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	3700
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3688
HKN'S Weissbier	23.5 L	5.02%	14.87	1.050	1.012		All Grain	3585
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3233
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	2659
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	2630
Hefeweizen v1.0	17 L	5.19%	8.44	1.048	1.008		BIAB	2486
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2327

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hefeweizen	21 L	4.1%	13.88	1.042	1.010		BIAB	27
Weissbier	22 L	4.84%	14.15	1.050	1.014		BIAB	23
Weihenstephaner Hefe clone	23 L	5.25%	13.98	1.052	1.012		All Grain	21
WHEAT	25 L	5.17%	18.52	1.048	1.009		All Grain	29
Sesh-Weissen	5 gal	5.19%	13.8	1.047	1.007		BIAB	64
weissbier	145 L	3.98%	13.17	1.040	1.010		All Grain	26
Weiss old man	31 gal	6.66%	14.07	1.066	1.015		All Grain	35
alagash white	5 gal	5.11%	20	1.052	1.013		All Grain	36
Hour Hour Hefeweizen	5 gal	4.74%	13.03	1.045	1.008		extract	7
Bavarian Hefeweizen, 241124	21 L	4.99%	14.24	1.049	1.011		BIAB	28

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,402	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,256	German	Grain	base malt	1.6°L	38	40%	1% - 100%
American - White Wheat	627	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	546		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	517	American	Grain	base malt	1.8°L	37	43%	4% - 100%
US - Pale 2-Row	448	US	Grain	base malt	1.8°L	37	44%	2% - 100%
American - Wheat	445	American	Grain	base malt	1.8°L	38	47%	4% - 100%
Flaked Wheat	414		Adjunct	raw	2°L	34	17%	0% - 100%
Flaked Oats	405		Adjunct	raw	2.2°L	33	8%	1% - 99%
German - Pale Wheat	361	German	Grain	base malt	1.5°L	39	52%	5% - 100%

Hops Used In Weissbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	964	3.75	60%	3% - 100%
Saaz	533	3.5	50%	1% - 100%
Hallertau Hersbrucker	530	4	60%	4% - 100%
Tettnanger	447	4.5	60%	4% - 100%
Domestic Hallertau	336	3.9	63%	3% - 100%
Cascade	267	7	41%	4% - 100%
Perle	264	8.2	51%	1% - 100%
Magnum	237	15	54%	4% - 100%
Citra	193	11	35%	1% - 100%
Hallertau Tradition (Germany)	191	5	60%	1% - 100%

Steeping Grains Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Carapils (Dextrine Malt)	24	American	Grain	crystal malt	1.8°L	33	56%	8% - 100%
Flaked Wheat	19		Adjunct	raw	2°L	34	46%	14% - 100%
American - White Wheat	17	American	Grain	base malt	2.8°L	40	57%	3% - 100%
American - Wheat	17	American	Grain	base malt	1.8°L	38	50%	20% - 100%
Munich - Light 10L	17		Grain	specialty malt	10°L	33	57%	15% - 100%
Honey Malt	16		Grain	crystal malt	25°L	37	57%	13% - 100%
German - Carapils	16	German	Grain	crystal malt	1.3°L	35	75%	9% - 100%
Flaked Oats	14		Adjunct	raw	2.2°L	33	54%	5% - 100%
German - Wheat Malt	13	German	Grain	base malt	2°L	37	75%	40% - 100%
German - Caramel Wheat	10	German	Grain	crystal malt	46°L	34	80%	10% - 100%

Yeasts Used In Weissbier Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safbrew - Wheat Beer Yeast WB-06	760	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	637	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	554	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	442	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	264	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Fermentis - Safale - American Ale Yeast US-05	183	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	179	Lallemand	Ales	High	Low	78%	64°F	72°F
White Labs - Hefeweizen IV Ale Yeast WLP380	132	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	115	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	85	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F

Other Ingredients Used In Weissbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	488	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	311	Water Agt	Mash	20%	0% - 100%
Lactic acid	270	Water Agt	Mash	75%	0% - 100%
Epsom Salt	242	Water Agt	Mash	10%	0% - 100%
Whirlfloc	188	Water Agt	Boil	61%	0% - 100%
Irish Moss	158	Spice	Boil	60%	0% - 100%
Coriander Seed	134	Spice	Boil	37%	0% - 100%
Calcium Chloride (anhydrous)	124	Water Agt	Mash	23%	0% - 100%
Yeast Nutrient	102	Other	Boil	40%	0% - 100%
Phosphoric acid	89	Water Agt	Mash	70%	0% - 100%

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