Style: Weissbier
All StylesStyle Profile based on 3,285 recipes
BU:GU
0.28
Hops
2.1 g/L
Mash pH
5.61
Description
A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character. History: While Bavaria has a wheat beer tradition dating back hundreds of years, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when Schneider began production. However, pale weissbier only became popular since the 1960s. It is quite popular today, particularly in southern Germany.
Examples: Ayinger Bräu Weisse, Hacker-Pschorr Weisse, Paulaner Hefe-Weizen Naturtrüb, Schneider Weisse Unser Original, Weihenstephaner Hefeweissbier
- 93% Wheat (50%)
- 63% Pilsner (42%)
- 45% Pale (35%)
- 24% Toast (9%)
- 24% Crystal (5%)
% of Weissbier recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 17% Hallertau Mittelfrüh
- 11% Hallertauer Hersbrucker
- 10% Tettnanger
- 9% Saaz (CZ)
- 7% Hallertau Taurus
- 5% Cascade
- 5% Hallertau (US)
- 5% Perle (GR)
- 4% Magnum (GR)
- 4% Hallertau Tradition
% of Weissbier recipes using each hop
g/L · median with IQR range
dated Weissbier recipes with at least one dry-hop addition
- 15% German - Wheat Malt
- 14% Wheat Malt, Ger
- 12% Pilsner (2 Row) Ger
- 12% Rice Hulls
- 11% German - Pilsner
- 6% American - White Wheat
- 6% American - Pilsner
- 5% Weyermann - Pale Wheat
- 5% Flaked Oats
- 5% American - Wheat
Colour = malt category · bar = % of recipes
- 13% Weihenstephan Weizen (WY3068) Wyeast
- 13% Safbrew Wheat (WB-06) Fermentis
- 12% Hefeweizen Ale Yeast (WLP300) White Labs
- 6% Bavarian Wheat Yeast (M20) Mangrove Jack's
- 3% Hefeweizen IV Ale Yeast (WLP380) White Labs
- 2% Safale American (US-05) Fermentis
- 2% Bavarian Wheat Yeast (3056) Wyeast Labs
- 2% Bavarian Weizen Ale Yeast (WLP351) White Labs
- 1% American Hefeweizen Ale Yeast (WLP320) White Labs
- 1% Bavarian Wheat (3638) Wyeast Labs
% of Weissbier recipes using each strain
- 56% Single Infusion
- 35% Step Mash
- 9% Decoction
609 recipes with mash data
- 60 ppm Ca²⁺
- 5 ppm Mg²⁺
- 11 ppm Na⁺
- 75 ppm Cl⁻
- 55 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.