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	6988
#55 HGB Hefeweizen	40 L	8.67%	15.85	1.075	1.009		All Grain	6124
HKN'S Weissbier	23.5 L	5.02%	14.87	1.050	1.012		All Grain	4001
#65 Weissbier 100% Wheat	40 L	4.78%	14.58	1.048	1.012		All Grain	3959
XBEER RED WEIZEN	45 L	6.07%	11.24	1.052	1.006		All Grain	3802
Dark HefeWeizen	5.5 gal	4.96%	15.74	1.050	1.012		All Grain	3356
Hugh Hefeweizen	5 gal	6.79%	11.51	1.059	1.008		BIAB	2919
German Wheat Beer	5.7 gal	5.31%	12.64	1.046	1.006		All Grain	2887
Weissbier v1.0	10 L	4.47%	8.59	1.045	1.011		BIAB	2783
Hefeweizen	5.5 gal	5.17%	16.79	1.053	1.014		BIAB	2540

Newest Weissbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hefeweizen 1	6 gal	5.11%	13.85	1.052	1.013		All Grain	19
Awesome Recipe	10 gal	4.57%	37.62	1.043	1.008		extract	13
Blanche	2300 L	4.95%	2.52	1.050	1.013		All Grain	32
Hefeweizen	28 gal	4.68%	8.69	1.048	1.012		All Grain	29
Blanche De Passyunk	310 gal	5.29%	14.06	1.048	1.008		All Grain	16
25-05 Rabarbervin 1?	10 L	11.18%	0	1.085	1.000		All Grain	20
Wheat Beer	19 L	4.98%	14.33	1.049	1.011		All Grain	27
Longish Road Hefe	232 gal	6.34%	18.78	1.056	1.008		extract	32
Heft my Robust Hefeweizen	5 gal	6.22%	14.69	1.063	1.016		extract	48
HEFT UP MY HEFENWEIZEN	20.8 L	5.47%	15.23	1.056	1.014		extract	29

Fermentables Used In Weissbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	1,432	German	Grain	base malt	2°L	37	51%	2% - 100%
German - Pilsner	1,275	German	Grain	base malt	1.6°L	38	40%	1% - 100%
American - White Wheat	633	American	Grain	base malt	2.8°L	40	46%	2% - 100%
Rice Hulls	564		Adjunct	other	0°L	0	6%	0% - 100%
American - Pilsner	523	American	Grain	base malt	1.8°L	37	43%	4% - 100%
American - Wheat	456	American	Grain	base malt	1.8°L	38	47%	4% - 100%
US - Pale 2-Row	449	US	Grain	base malt	1.8°L	37	44%	2% - 100%
Flaked Wheat	427		Adjunct	raw	2°L	34	16%	2% - 100%
Flaked Oats	420		Adjunct	raw	2.2°L	33	8%	1% - 99%
German - Pale Wheat	366	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	992	3.75	60%	3% - 100%
Saaz	541	3.5	50%	1% - 100%
Hallertau Hersbrucker	534	4	60%	4% - 100%
Tettnanger	463	4.5	60%	4% - 100%
Domestic Hallertau	340	3.9	62%	3% - 100%
Cascade	273	7	41%	4% - 100%
Perle	272	8.2	52%	1% - 100%
Magnum	243	15	55%	4% - 100%
Citra	203	11	36%	1% - 100%
Hallertau Tradition (Germany)	196	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)	25	American	Grain	crystal malt	1.8°L	33	54%	8% - 100%
Flaked Wheat	19		Adjunct	raw	2°L	34	46%	14% - 100%
Honey Malt	17		Grain	crystal malt	25°L	37	57%	13% - 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%
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	11	German	Grain	crystal malt	46°L	34	82%	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	772	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - Weihenstephan Weizen 3068	645	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
White Labs - Hefeweizen Ale Yeast WLP300	557	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Mangrove Jack - Bavarian Wheat Yeast M20	455	Mangrove Jack	Ale	n/a	Low	73%	59°F	86°F
Fermentis - Safale-WB06	275	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	200	Lallemand	Ales	High	Low	78%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	190	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Hefeweizen IV Ale Yeast WLP380	135	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Danstar - Munich Classic Wheat Beer Yeast	116	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	505	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	328	Water Agt	Mash	19%	0% - 100%
Lactic acid	287	Water Agt	Mash	74%	0% - 100%
Epsom Salt	253	Water Agt	Mash	10%	0% - 100%
Whirlfloc	196	Water Agt	Boil	61%	0% - 100%
Irish Moss	159	Fining	Boil	61%	0% - 100%
Coriander Seed	144	Spice	Mash	36%	0% - 100%
Calcium Chloride (anhydrous)	129	Water Agt	Mash	23%	0% - 100%
Yeast Nutrient	101	Other	Mash	40%	0% - 100%
Phosphoric acid	94	Water Agt	Mash	70%	0% - 100%

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