Beer Style: German Weiss and Weizen
Includes German wheat ales such as hefe weissbier, krystal weizen, dunkelweizen, Berliner weisse and weizenbock style recipes.
Gordon Strong’s Weizenbock
Weizenbocks will use malted wheat for at least half the grist, but there are many kinds that can be used depending on the desired color of the beer.
Wheat Beer Two Ways
Wheat Beer Two Ways – American Wheat Beer & German Weissbier (6 gallons/23 L, all-grain) OG = 1.051 FG = 1.011–1.1014IBU = 15 SRM = 4 ABV = 5.3% You’ll be brewing one batch
Sunflower Seed Dark Hefeweizen
This recipe takes advantage of the head retention power of wheat to blend in some flavors of toasted sunflower seeds. Sunflower seeds are very oily, so toasting the seeds to get a large amount of the oils removed is essential.
Gordon Strong’s Weissbier
The deceptive thing about making weissbier is that the recipe often looks simple. However, there are a few control points and recipe choices that make a big difference: The grist, the mash schedule, the yeast, and the fermentation schedule.
Historic Weiss
Wiess (5 gallons/19 L, all-grain)OG = 1.040 FG = 1.010IBU = 25 SRM = 4 ABV = 3.8% Ingredients5.3 lbs. (2.4 kg) Weyermann Bohemian Floor-Malted Pilsner Malt1.8 lbs. (0.82 kg) pale wheat
German Wheat/Hefeweizen
A well-brewed Bavarian hefeweizen is one of the finest beers to enjoy on a warm summer day while the barbecue is going.
Lemon Lime Gose
This recipe is our play on the traditional Gose and is a big hit with our customers every time it comes out in the summer.
Yogi Berliner
This Berliner weisse recipe creates a quick soured ale by using 4 oz. of acidulated malt and a live yogurt culture
What Gose Around
A Gose recipe utilizing freshly cracked coriander to provide citrus/herbal kick. Recipe from professional chef and culinary consultant Mark Molinaro.
Magic Rock Brewing’s Salty Kiss clone
2014 World Beer Cup – Gold (Fruit Wheat Beer). Magic Rock Brewing is located in Huddersfield, West Yorkshire, UK
Weizen Trippelbock
Inspired by The Livery’s Trippel Weizenbock. Steve Berthel told us that, “Most lagers do not use black patent, chocolate, or roast barley in the recipes. I favor a two-hour boil with dark crystal malts to achieve the raisiny, toffee flavors.” He combines extra dark 155–165 °L English crystal malt with bready German base malts (malted wheat, Pilsner, Vienna, and dark Munich). Moderate hopping with Perle and Tettnang provide the balance. Mike’s second attempt to dial in this recipe is currently resting in a 5-gallon (19-L) malt whisky barrel from Balcones Distillery in Texas.
pFriem Family Brewers’ Hefeweizen clone
Two different Pilsner malts, two wheat malts, two noble hops, and one yeast strain make this a simple but compelling recipe.
