Beer Style: German Weiss and Weizen

Includes German wheat ales such as hefe weissbier, krystal weizen, dunkelweizen, Berliner weisse and weizenbock style recipes.

27 result(s).

Harold-is-Weizen (German Hefeweizen)

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Jamil Zainasheff provides BYO readers with a recipe for a classic German-style hefeweizen.

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Hacker-Pschorr Weisse Clone

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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.

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Dunkelweizen Symphony

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Horst Dornbusch provides readers with a classic recipe for those looking to brew up a traditionally-styled dunkelweizen

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Kennywood Bavarian Wheat

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Kennywood Brewing Supplies out of Crowne Point, Indiana provided BYO with a quick and easy Bavarian-style hefeweizen.

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Paulaner Hefe-Weizen clone

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Paulaner Hefe-Weizen is a well-balanced example of a hefe-weizen. Follow the mash details and watch your fermentation temperatures to get the much sought after “breadiness” and banana/clove aroma of a German hefe-weizen. Prost!

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Michael Meissner’s Bavarian Weizen

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“My philosophy on brewing these days is to keep it simple and allow the ingredients to shine through.” – Michael Meissner (New South Wales)

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Nicht-boil Berliner

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A mash hop recipe. This recipe is inspired by Michael Tonsmeire’s modern take on the no-boil method. Make sure to keep your IBUs extremely low (<5 IBUs) to insure that the Lactobacillus will not be inhibited.

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Weihen-not Hefe

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A first wort hop recipe. While I was going for a Weihenstephaner Hefe Weissbier clone with this beer, I found that using just wheat and Pilsner malt lacked the malt depth when compared to the original, even when I double decocted the mash. I added some dark Munich malt and melanoidin malt to try to coax a layer of complexity which the original German hefeweizen displays. I also adjusted the hops from a low alpha acid variety, Hallertau Mittelfrüh, to the higher alpha German Magnum to minimize extraction of polyphenols considering the longer contact time with the wort.

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The Brew Hut Dunkelweizen

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"The key when devising a recipe for a Dunkelweizen (or any other beer) is to make it in a manner that you believe will live up to your personal taste. That is the main reason many people homebrew.Want a hop-head Dunkelweizen? Add more hops! An Imperial Dunkelweizen? Double the extract/base grains and the bittering hops! On the other
hand, if you are one of those brewers who like to stick to a recipe, give the recipe below a try!"
– Kevin DeLange
The Brew Hut — Aurora, Colorado

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Hefe-Hefe Hefeweizen

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Special congratulations to Ken for being named the 2005 Carolina Brewer of the year! Here is a German-style hefeweizen from his recipe collection.

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Good Brewer Hefeweizen

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Although “bigger” than BJCP guidelines would suggest, this hefe’s extra kick is eased by crystal hops and Weihenstephan yeast. Recipe submitted by The Good Brewer out of Livermore, California.

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Berliner Weisse (Napoleon’s Champagne)

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The biggest challenge to making a Berliner weisse is making a light, clean base beer, then rapidly souring it with bacteria. You need to sour the beer fairly rapidly since it’s a low gravity beer and doesn’t have a lot of alcohol to act as a preservative.

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27 result(s) found.