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
Bavarian Hefeweizen	5.5 gal	5.05%	17.3	1.050	1.011		Partial Mash	7918
Hefeweizen	5.5 gal	5.93%	17.48	1.059	1.014		All Grain	7831
Schneider Weisse	5 gal	6.65%	80.09	1.066	1.015		All Grain	6085
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	5477
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3515
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	3415
Hopfen-Weisse	22 L	5.42%	19.77	1.053	1.012		All Grain	3228
HKN'S Weissbier	23.5 L	5.02%	14.87	1.050	1.012		All Grain	3106
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3045
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	2244

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Weissenberg	19 L	5.59%	15.72	1.057	1.014		All Grain	2
Banana wheat	23 L	5.31%	0	1.054	1.013		All Grain	13
Sławicka pszenica clone	20 L	4%	0	1.042	1.011		All Grain	13
Xayna's 12th Summer Wheat	5.5 gal	5.96%	12.7	1.057	1.012		All Grain	14
Hefeweizen 2024	5.25 gal	4.64%	8.79	1.046	1.011		All Grain	18
Awesome Recipe	5 L	5.07%	0	1.051	1.013		All Grain	10
B Gals	5.5 gal	4.5%	12.77	1.046	1.011		All Grain	16
White Beer	400 L	5.59%	10.02	1.054	1.011		All Grain	40
Wheaty	5.5 gal	5.57%	20.99	1.053	1.011		All Grain	43
ิีbum45	10 L	5.02%	10.97	1.049	1.011		All Grain	24

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,354	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,232	German	Grain	base malt	1.6°L	38	40%	1% - 100%
American - White Wheat	611	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	523		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	503	American	Grain	base malt	1.8°L	37	43%	4% - 100%
US - Pale 2-Row	444	US	Grain	base malt	1.8°L	37	44%	2% - 100%
American - Wheat	437	American	Grain	base malt	1.8°L	38	47%	4% - 100%
Flaked Wheat	390		Adjunct	raw	2°L	34	17%	0% - 100%
Flaked Oats	389		Adjunct	raw	2.2°L	33	8%	1% - 99%
German - Pale Wheat	351	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	919	3.75	60%	3% - 100%
Saaz	517	3.5	49%	1% - 100%
Hallertau Hersbrucker	515	4	60%	4% - 100%
Tettnanger	426	4.5	60%	4% - 100%
Domestic Hallertau	332	3.9	63%	3% - 100%
Perle	257	8.2	51%	1% - 100%
Cascade	250	7	41%	7% - 100%
Magnum	225	15	54%	4% - 100%
Citra	184	11	35%	1% - 100%
Hallertau Tradition (Germany)	175	5	61%	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)	23	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%
Munich - Light 10L	17		Grain	specialty malt	10°L	33	57%	15% - 100%
American - Wheat	16	American	Grain	base malt	1.8°L	38	50%	20% - 100%
Honey Malt	15		Grain	crystal malt	25°L	37	60%	13% - 100%
German - Carapils	15	German	Grain	crystal malt	1.3°L	35	73%	9% - 100%
Flaked Oats	14		Adjunct	raw	2.2°L	33	54%	5% - 100%
German - Wheat Malt	12	German	Grain	base malt	2°L	37	73%	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	745	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	616	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	530	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	416	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	236	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Fermentis - Safale - American Ale Yeast US-05	182	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	149	Lallemand	Ales	High	Low	78%	64°F	72°F
White Labs - Hefeweizen IV Ale Yeast WLP380	130	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	110	Danstar	Wheat	.09	Low	75%	63°F	72°F
Wyeast - Bavarian Wheat 3056	83	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	449	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	279	Water Agt	Mash	20%	0% - 100%
Lactic acid	255	Water Agt	Mash	75%	0% - 100%
Epsom Salt	223	Water Agt	Mash	10%	0% - 100%
Whirlfloc	178	Water Agt	Boil	62%	0% - 100%
Irish Moss	152	Other	Boil	60%	0% - 100%
Coriander Seed	118	Spice	Boil	35%	0% - 100%
Calcium Chloride (anhydrous)	116	Water Agt	Mash	21%	0% - 100%
Yeast Nutrient	87	Other	Boil	38%	0% - 100%
Phosphoric acid	84	Water Agt	Mash	70%	0% - 100%

Photos