Beer Style: German Weiss and Weizen
Includes German wheat ales such as hefe weissbier, krystal weizen, dunkelweizen, Berliner weisse and weizenbock style recipes.
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.
Neshaminy Creek Brewing Company: Neshaminator Wheat Bock clone
A traditional German wheat bock with a twist. Breaking from tradition, Neshaminy Creek adds orange blossom honey to add orange background notes.
G. Schneider & Sohn: Schneider Weisse Original clone
According to the website for G. Schneider & Sohn, “For centuries, wheat beer in Bavaria could only be brewed in royal breweries. By 1872, wheat beer had declined in popularity and, seeing an opportunity, royal brewer Georg Schneider purchased the brewing rights from the Bavarian King Ludwig II, rescuing the style from near extinction. Over 140 years later, the brewery still uses his same recipe and open fermentation process.”
German Hefeweizen
by the numbers OG: 1.044–1.052 (11–12.9 °P) FG: 1.010–1.014 (2.6–3.6 °P) SRM: 2–8 IBU: 8–15 ABV: 4.3–5.6% Most people seem to either love or hate German wheat beers based on early taste
JC’s Roggenbier
Jamil Zainasheff states, “After tasting JC’s roggenbier, I asked him for some tips and he generously shared his recipe, as all great brewers are willing to do. This recipe is a slightly simplified version of his and makes an excellent roggenbier.”
Trigo Oscuro (Dunkelweizen)
Many people expect a darker beer to be bigger and richer, even though that is not always the case. This recipe is on the bigger end of the style, with a rich caramel note.
Dunkelweizen
Jamil Zainasheff provides BYO readers with a recipe for a classic dunkelweizen.
Harold-is-Weizen (German Hefeweizen)
Jamil Zainasheff provides BYO readers with a recipe for a classic German-style hefeweizen.
Hacker-Pschorr Weisse Clone
Hacker-Pschorr brewery was established in 1417 in Munich and is now owned by Paulaner. The brewery uses only the finest Bavarian barley and wheat malts, noble hops from Germany and Bohemia, and spring water from the Alps to brew its beers.
Hacker-Pschorr Weisse is brewed with 60 percent wheat and 40 percent barley malt. After it’s finished fermenting at warm temperatures, it is aged for a short time at cold temperatures. It is unfiltered, which provides a hazy yellow color with an off-white, feathery head. This is a classic example of a wheat beer with a wheat and estery aroma. The flavor is crisp, clean and well-balanced.
