Style: Weissbier

• 48% Wheat
• 30% Pilsner
• 13% Pale
• 4% Toast

% of total grain weight across all recipes · sums to ~100%

• 93% Wheat (50%)
• 63% Pilsner (42%)
• 35% Pale (42%)
• 26% Toast (9%)
• 21% Crystal (5%)

% of Weissbier recipes using each malt category (addition % in brackets)

• 18% Hallertau Mittelfrüh
• 11% Tettnang
• 11% Hersbrucker
• 9% Saaz
• 6% Taurus
• 5% Cascade
• 5% Hallertau
• 5% Perle
• 4% Hallertau Tradition
• 4% Magnum

% of Weissbier recipes using each hop

dated Weissbier recipes with at least one dry-hop addition

• 15% German - Wheat Malt
• 13% Wheat Malt, Ger
• 12% German - Pilsner
• 12% Rice Hulls
• 11% Pilsner (2 Row) Ger
• 7% American - White Wheat
• 7% American - Pilsner
• 6% Weyermann - Pale Wheat
• 5% American - Wheat
• 5% Flaked Oats

Colour = malt category · bar = % of recipes

• 13% Weihenstephan Weizen (3068) Wyeast Labs
• 13% Safbrew Wheat (WB-06) Fermentis
• 12% Hefeweizen Ale (WLP300) White Labs
• 7% Bavarian Wheat (M20) Mangrove Jack's
• 3% Hefeweizen IV Ale (WLP380) White Labs
• 2% Safale American (US-05) Fermentis
• 2% Bavarian Weizen Yeast (WLP351) White Labs
• 2% Bavarian Wheat Yeast (3056) Wyeast Labs
• 2% American Hefeweizen Ale (WLP320) White Labs
• 1% Munich Classic Wheat Beer Lallemand

% of Weissbier recipes using each strain

• 55% Single Infusion
• 36% Step Mash
• 10% Decoction

% of Weissbier recipes with mash data

• 60 ppm Ca²⁺
• 5 ppm Mg²⁺
• 13 ppm Na⁺
• 75 ppm Cl⁻
• 55 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile