Style: Weissbier

All Styles

Style Profile based on 3,242 recipes

BU:GU

0.28

Hops

2.1 g/L

Mash pH

5.61

Style Guidelines BJCP 2015 Beer

1.044 1.052

1.052

1.01 1.014

1.013

IBU

8 15

ABV

4.3% 5.6%

5.2%

SRM

2 6

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

Typical Grain Bill

48% Wheat
30% Pilsner
15% Pale
4% Toast

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

Common Additions

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

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.23 g/L 1.13 g/L

0.4 g/L

Flavour

0.19 g/L 0.75 g/L

0.35 g/L

Aroma

0.18 g/L 0.94 g/L

0.37 g/L

Whirlpool

0.23 g/L 1.34 g/L

0.53 g/L

Dry Hop

0.48 g/L 1.96 g/L

1.06 g/L

Common Hops

% of Weissbier recipes using each hop

Common Fermentables

Colour = malt category · bar = % of recipes

Common Yeasts

% of Weissbier recipes using each strain

Typical Water Profile

Ca²⁺ 60 ppm

Mg²⁺ 5 ppm

Na⁺ 10 ppm

Cl⁻ 75 ppm

SO₄²⁻ 55 ppm

HCO₃⁻ 29 ppm

median across recipes with a declared water profile

Similar Styles

Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.

Witbier

Gose

Dunkles Weissbier

Gueuze

Roggenbier

Search by...