Bavarian Weissbier Standard Refill

Bavarian Weissbier Standard Refill is rated 4.7 out of 5 by 178.
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  • If you enjoy drinking Blue Moon, Shock Top, or shiner Hefeweizen then this is the Refill for you!
  • Our Refills come with everything that is needed to brew your next batch of great tasting beer. 
  • All of our Refills are done brewing within 10-14 days and designed for brewing 2-gallon batches. 
  • Mr. Beer's brewing extract is formulated and produced by master brewers at Coopers Brewery in Australia using the highest quality, all-natural barley and hops. 
  • Every Mr. Beer Refill comes with Coopers proprietary brewing yeast that performs well in a wide range of temperatures. 
  • With this Refill, you will get our Bavarian Weissbier HME, 2 Bags of BrewMax Booster, 1 packet of No-Rinse Cleanser, and 1 packet of brewing yeast.
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Bavarian Weissbier Standard Refill
Bavarian Weissbier Standard Refill

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    STEP 1: Sanitizing

    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close.

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of brewing extract, then remove the label from the can. Place the unopened can in hot tap water

    2. Using the clean measuring cup, pour 4 cups of water into your 4-quart or larger pot. Add your booster packs slowly while stirring the cool water until dissolved. Bring water to a boil, and then remove pot from heat.

    3. Open the can of brewing extract from the bottom of the can and pour it into the pot. Stir until thoroughly mixed. This mixture is the wort.

    4. Fill the keg with cold water to line mark 1 on the back. The water must be cold (ideally from the refrigerator) with a temperature of 40-55°F/4-12°C. For the best results, we recommend using bottled spring water or filtered tap water. If using any other fermenter this would be approximately 1 gallon of water.

    5. Pour the wort into the keg and then bring the volume of the keg up to line mark 2 by adding more cold water. Mix vigorously with the plastic spoon/ whisk. Be careful to not scratch the inside of the keg, which could create small spaces for bacteria to grow. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

    6. Sprinkle the entire yeast packet into the keg and then screw on the lid.Do not stir.

    7. Allow your fermenter to sit for 10-14 days.

    Store the fermenter in a cool, dark place between 68-78°F/20-26°C for the yeast to work properly. The ideal temperature range is 70-72°F / 21-22°C. After a few days the foam and activity will subside and your batch will appear to be dormant. However, the yeast is still at work, slowly finishing the fermentation process.

    STEP 3: Bottling & Carbonating

    After 10 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 4 more days (14 total). At this point it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1.When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

    2. Distribute the cleaning solution equally among the bottles. Screw on caps (or cover with metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow to sit for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 

    Tip from our Brewmasters

    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off flavors. Almost everything gets a little better with time and so will your beer.

    Rated 5 out of 5 by WillR from Turned this into a Blue Moon clone I bought this kit to make a Blue Moon clone. The zest of one orange and a TSP of crushed coriander and wow is it good. Little more orangie than Blue Noon which I love. Great body and wonderful taste. So glad I have another batch of this going right now.
    Date published: 2016-05-01
    Rated 5 out of 5 by TwoGalBrewer from I use this for Belgian more than German. Using this HME, I just started the fermentation today of another Hoegaarden clone attempt. Color and appearance are good using nothing that adds color. With the HME I use a pack booster and a 30 minute steep of 4 oz flaked wheat, 4 oz 1 minute oats with 2 oz rice hulls to help it drain. I flavored it with 2g of dried bitter orange peel and 2 g of crushed coriander boiled for 15 minutes then removed. I also added liquor from a 5 minute steeped chamomile tea (1 bag). It is fermenting with WLP400 yeast. Hopefully this will be better than the prior attempts where I put in too much flavorings - making a drinkable but different kind of beer unintentionally. Here is the last batch - too citrusy for Hoegaarden, but it looks good.
    Date published: 2017-03-26
    Rated 4 out of 5 by MEM Brewing from Bavarian Weissbier/ honey-orange by MEM brewing Bavarian Weissbier/ honey-orange by MEM brewing 2nd time brewing this this, I’ve done some research on this a came up with the below recipe. It’s been a hit with friends and family. 8- cups of water add below 1- Booster packet 2- 6-Tablespoons honey raw & unfiltered - used local honey Clover-Wildflower Bring up to 150 Carapils malt 4- oz. steeped at 150 ½ hours After steep Add Bavarian Weissbier malt extract ¾ cups of LME light Added to fermenter 6-halo orange juiced 10--14 wort fermentation temperature 68-70 degrees Conditioning Temperature 68-70 degrees 12 plus days bringing one bottle to refrigerator until desired taste is an achieved
    Date published: 2022-12-03
    Rated 5 out of 5 by MightyKTC from Excellent! I'm not a huge fan of wheat beers, but having brewed over a dozen of the Mr. Beer kits, I was making the rounds and decided to try the weissbier one. I also wanted to use some Apricot and Pineapple brewer's extract I had to make wheat versions of those beers. I followed the 3-4 recommendation of fermentation and conditioning & could not have been happier with the results. This is a great beer -- from head retention to lacing on the glass to aroma (slightly fruity/banana/clove) to taste (crisp, refreshing, dry finish) to appearance (clear, effervescent, consistent 3/4 inch foamy head). Brewed this kit and made 8 1/2 liter bottles of the regular refill, and then added 4ml of apricot extract to 4 1/2 liter bottles and 4ml of pineapple extract to 4 1/2 liter bottles. All have been amazing. The attached picture is of the pineapple wheat and I thus far I believe is my favorite beer that I've brewed with Mr. Beer. Highly recommend this standard refill. I've tried the CAL, American Ale, and Oktoberfest standard refills and this one by far has been the most enjoyable.
    Date published: 2016-06-27
    Rated 4 out of 5 by Davz13 from Very tasty My 8th brew. Pours hazy golden with white head; great lacing and retention. Citrus aroma. Tastes of banana ad clove.
    Date published: 2016-01-07
    Rated 4 out of 5 by Lila from German Hefeweizen We used this as part of the "Who's your Hefe? German Hefeweizen" recipe. While not the very best Hefeweizen I've ever tasted, it was quite good. We had a few friends over who tried it and also liked it. It's been lagering for five months and I believe it has improved a bit over that time. We would brew this one again.
    Date published: 2016-01-20
    Rated 5 out of 5 by Grizzled Bear from My favorite! The best bet I have tried so far, used the 3 week X 3 method. Crisp flavor, worth the wait. Bottling my second batch with coriander and orange zest tomorrow, can't wait!
    Date published: 2017-03-02
    Rated 5 out of 5 by Glass from Great Flavor If you love German style beer you'll love this refill. I ordered four refills and carbonated one batch with maple syrup just to see how it would turn out. Im very satisfied.
    Date published: 2018-03-11
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    What are the Hallertau Pellet Hops for and do I ad them 

    Asked by: Mbossman
    Sounds like you have a recipe. Please reference your online invoice for the recipe name, then you will be able to pull the appropriate instructions from our website on that particular recipes page. Let us know if you need help. Cheers!
    Answered by: MRBEER
    Date published: 2022-06-06

    How would you go about flavoring this refill to mimic Shock Top Twisted Pretzel Wheat?

    Asked by: Breeze
    Hello, we would recommend starting with one of our clone recipes, like this one: Cheers!
    Answered by: MRBEER
    Date published: 2021-12-13

    Just bottled my Bavarian Weissbier. It was a bit cloudy. Is this normal?  Thank you. 

    Asked by: Anonymous
    Hello! Yes, for that style, a little cloudiness is typical. Cheers!
    Answered by: MRBEER
    Date published: 2021-10-05

    in begining stages of fermentation how much warmer will the wort be thasn outside the keg

    Asked by: ricky b
    That depends a lot on the yeast and the gravity of the wort in question, but a 3-5 degree difference can be pretty typical. Cheers!
    Answered by: MRBEER
    Date published: 2021-06-21

    Whats the difference between a standard and deluxe refill?

    Asked by: Todd85
    Read FAQs under Fermentation...Question 13
    Answered by: Spartikurt
    Date published: 2022-08-30

    Some refill kits come with Brewmax booster. What is this and when is it used?

    Asked by: King Garlic I
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