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	6580
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	5806
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	3659
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3659
HKN'S Weissbier	23.5 L	5.02%	14.87	1.050	1.012		All Grain	3503
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3209
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	2618
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	2563
Hefeweizen v1.0	17 L	5.19%	8.44	1.048	1.008		BIAB	2430
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2283

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hefeweizen imperial	20.8 L	6.56%	18.71	1.064	1.014		extract	10
BARBA NEBULAS WIT	21 L	4.99%	21.98	1.049	1.011		extract	17
Dom's Winter Weizen	2 gal	4.86%	0	1.049	1.012		BIAB	18
Weissbier	15 L	7.55%	0	1.074	1.016		All Grain	22
Golden ale	20.8 L	7.96%	21.37	1.081	1.020		All Grain	35
Awesome Recipe	20 L	5.07%	10.32	1.048	1.010		All Grain	16
Blue Loon White Ale NB	5.5 gal	5.13%	16.79	1.050	1.011		BIAB	33
Cooper's Hefe	6 gal	2.99%	0	1.029	1.006		extract	41
RubyRed	21 L	4.89%	15.31	1.050	1.012		All Grain	73
Awesome Recipe	5.5 gal	7.57%	0	1.081	1.024		All Grain	25

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,398	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,254	German	Grain	base malt	1.6°L	38	40%	1% - 100%
American - White Wheat	624	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	546		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	516	American	Grain	base malt	1.8°L	37	43%	4% - 100%
US - Pale 2-Row	449	US	Grain	base malt	1.8°L	37	44%	2% - 100%
American - Wheat	444	American	Grain	base malt	1.8°L	38	47%	4% - 100%
Flaked Wheat	413		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	957	3.75	60%	3% - 100%
Saaz	531	3.5	50%	1% - 100%
Hallertau Hersbrucker	530	4	60%	4% - 100%
Tettnanger	445	4.5	60%	4% - 100%
Domestic Hallertau	336	3.9	63%	3% - 100%
Perle	265	8.2	52%	1% - 100%
Cascade	263	7	41%	7% - 100%
Magnum	236	15	54%	4% - 100%
Citra	191	11	35%	1% - 100%
Hallertau Tradition (Germany)	189	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%
German - Carapils	16	German	Grain	crystal malt	1.3°L	35	75%	9% - 100%
Honey Malt	15		Grain	crystal malt	25°L	37	60%	13% - 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	552	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	440	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	259	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Fermentis - Safale - American Ale Yeast US-05	184	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	176	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	114	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	486	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	310	Water Agt	Mash	20%	0% - 100%
Lactic acid	270	Water Agt	Mash	75%	0% - 100%
Epsom Salt	243	Water Agt	Mash	10%	0% - 100%
Whirlfloc	187	Fining	Boil	61%	0% - 100%
Irish Moss	158	Spice	Boil	60%	0% - 100%
Coriander Seed	132	Spice	Boil	36%	0% - 100%
Calcium Chloride (anhydrous)	124	Water Agt	Mash	23%	0% - 100%
Yeast Nutrient	101	Other	Boil	39%	0% - 100%
Phosphoric acid	87	Water Agt	Mash	70%	0% - 100%

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