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
Hopfenweisse	110 gal	7.51%	67.89	1.065	1.010		All Grain	6615
The Wolpertinger's Delight: A Bavarian Weißbier	4 gal	7.75%	37.37	1.079	1.020		Partial Mash	6071
Blue Moon Clone	3 gal	5.4%	14.69	1.051	1.010		extract	5005
The Virgin Wheat	5 gal	4.96%	16.97	1.050	1.013		extract	4707
Simple Hefeweizen	5 gal	5.2%	20.33	1.053	1.013		extract	4456
Paulaner (kopi)	25 L	5.72%	14.53	1.057	1.013		All Grain	4002
Orynx Weizen IPA	5.5 gal	7.12%	44.67	1.070	1.016		All Grain	3703
02 Grodziskie - Grätzer	23 L	2.58%	30.04	1.033	1.013		All Grain	3419
Ramon's Weiss	20 L	5.91%	12.55	1.051	1.006		All Grain	2989
2013/07/06 - Chris Wheat IPA #1	20 L	4.7%	45.4	1.050	1.014		All Grain	2899

Newest Weizen/Weissbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	5.5 gal	1.25%	45.44	1.013	1.003		extract	30
Pretty Please Cherry Wheat	5.3 gal	5.35%	19.97	1.050	1.009		All Grain	30
Steady Wheaty	10 gal	4.78%	36.07	1.048	1.011		All Grain	34
Wheat Petite	25 L	2.97%	0	1.031	1.008		All Grain	35
Wheat	100 gal	3.49%	12.44	1.032	1.005		All Grain	79
WEISSBIER	20.8 L	5.31%	78.38	1.047	1.007		All Grain	63
WEISSBIER	20.8 L	5.9%	2.24	1.050	1.005		BIAB	87
German Decoction Hef	5.5 gal	5.1%	20.99	1.049	1.010		All Grain	73
Hacked-er-Pschorr Weissbier	6 gal	5.23%	8.14	1.049	1.009		All Grain	75
Awesome Recipe	11 L	5.72%	0	1.058	1.015		All Grain	48

Fermentables Used In Weizen/Weissbier (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	507	German	Grain	base malt	1.6°L	38	41%	3% - 100%
German - Wheat Malt	484	German	Grain	base malt	2°L	37	50%	4% - 100%
US - Pale 2-Row	208	US	Grain	base malt	1.8°L	37	42%	7% - 92%
Rice Hulls	183		Adjunct	other	0°L	0	5%	1% - 17%
American - White Wheat	177	American	Grain	base malt	2.8°L	40	44%	6% - 100%
American - Wheat	162	American	Grain	base malt	1.8°L	38	45%	3% - 100%
Flaked Wheat	148		Adjunct	raw	2°L	34	14%	1% - 63%
American - Pilsner	146	American	Grain	base malt	1.8°L	37	41%	5% - 100%
Munich - Light 10L	141		Grain	specialty malt	10°L	33	11%	1% - 100%
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	241	3.75	58%	13% - 100%
Hallertau Hersbrucker	232	4	57%	8% - 100%
Tettnanger	180	4.5	59%	6% - 100%
Saaz	168	3.5	48%	8% - 100%
Domestic Hallertau	133	3.9	61%	2% - 100%
Cascade	130	7	39%	0% - 100%
Perle	85	8.2	51%	4% - 100%
Magnum	69	15	41%	4% - 100%
Citra	64	11	31%	1% - 100%
Hallertau Tradition (Germany)	44	5	54%	7% - 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	23		Adjunct	raw	2°L	34	56%	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 - Red Wheat	5	American	Grain	base malt	2.5°L	38	69%	25% - 100%
American - Wheat	5	American	Grain	base malt	1.8°L	38	66%	33% - 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	317	Wyeast	Wheat	0.1	Low	75%	17.8°C	23.9°C
Fermentis - Safbrew - Wheat Beer Yeast WB-06	248	Fermentis / Safale	Wheat	.105	Low	86%	12.2°C	25°C
White Labs - Hefeweizen Ale Yeast WLP300	201	White Labs	Wheat	Medium	Low	74%	20°C	22.2°C
Mangrove Jack - Bavarian Wheat Yeast M20	77	Mangrove Jack	Ale	n/a	Low	73%	15°C	30°C
White Labs - Hefeweizen IV Ale Yeast WLP380	68	White Labs	Wheat	Medium	Low	76.5%	18.9°C	21.1°C
Danstar - Munich Dry Wheat Yeast	53	Danstar	Wheat	Medium	Medium	75%	17.8°C	21.1°C
White Labs - American Hefeweizen Ale Yeast WLP320	46	White Labs	Ale	Medium	Low	72.5%	18.3°C	20.6°C
Fermentis - Safale - American Ale Yeast US-05	43	Fermentis / Safale	Ales	Low	Medium	81%	12.2°C	25°C
Fermentis - Safale-WB06	39	Fermentis / Safale	Ales	High	Low	78%	15°C	23.9°C
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	38	Lallemand	Ales	High	Low	78%	17.8°C	22.2°C

Other Ingredients Used In Weizen/Weissbier (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	85	Water Agt	Mash	18%	0% - 100%
Irish Moss	62	Fining	Boil	62%	2% - 100%
Whirlfloc	55	Water Agt	Mash	67%	0% - 100%
Calcium Chloride (dihydrate)	44	Water Agt	Mash	28%	0% - 100%
Epsom Salt	38	Water Agt	Mash	8%	0% - 57%
Lactic acid	36	Water Agt	Mash	73%	0% - 100%
Calcium Chloride (anhydrous)	20	Water Agt	Mash	23%	0% - 100%
Coriander Seed	19	Spice	Boil	25%	0% - 80%
Table Salt	18	Water Agt	Mash	7%	0% - 40%
Calcium Chloride (dihydrate)	16	Water Agt	Mash	32%	0% - 100%

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