European Sour Ale - Berliner Weisse

A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn't seem artificial. Any Brettanomyces funk is restrained.

Flavor Profile: Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy

Ingredients: Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourn

BJCP Style Guide

Top 10 Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
23A.Berliner Weisse	21 L	3.72%	4.19	1.034	1.006		All Grain	5446
Kettle Sour w/ Raspberry	5 gal	5.99%	1.75	1.055	1.009		All Grain	4792
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	4007
Sour Ale strawberry	13 L	3.43%	6.32	1.031	1.005		All Grain	3164
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	3028
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	2803
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	2737
Wild Maine Blueberry Kettle Sour (Berliner Weisse)	3.5 gal	5.06%	12.86	1.052	1.014		All Grain	2673
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	2327
Base Berliner Weisse with lactose	5.5 gal	7.94%	3.87	1.086	1.026		All Grain	2279

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
BierLab Pastry sour	2000 L	6.39%	0	1.070	1.024		All Grain	15
Roas Peachy Sour	5 gal	3.56%	5.31	1.031	1.004		BIAB	12
Berliner Weisse Guayaba Maracuyá	21 L	4.66%	5.13	1.042	1.006		All Grain	20
sour test 2	20 L	5.34%	18.91	1.054	1.013		All Grain	23
Horroris Causa	20 L	3.26%	7.11	1.033	1.008		All Grain	20
Flanders Red Ale	5.5 gal	2.48%	0	1.025	1.006		All Grain	22
Flanders Red Ale	5.5 gal	2.48%	0	1.025	1.006		All Grain	18
Raspberry Lime Berliner	70 L	3.91%	0	1.037	1.008		All Grain	23
Berliner Weisse	10 L	3.83%	10.17	1.032	1.003		BIAB	30
Waggoo	3 gal	3.29%	0	1.033	1.008		extract	36

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	207	German	Grain	base malt	1.6°L	38	50%	3% - 100%
American - White Wheat	205	American	Grain	base malt	2.8°L	40	38%	2% - 100%
German - Wheat Malt	173	German	Grain	base malt	2°L	37	40%	7% - 67%
American - Pilsner	145	American	Grain	base malt	1.8°L	37	49%	8% - 100%
German - Acidulated Malt	142	German	Grain	acidulated malt	3.4°L	27	6%	1% - 50%
American - Wheat	90	American	Grain	base malt	1.8°L	38	40%	4% - 70%
Rice Hulls	71		Adjunct	other	0°L	0	6%	0% - 53%
US - Pale 2-Row	65	US	Grain	base malt	1.8°L	37	54%	13% - 100%
German - Bohemian Pilsner	64	German	Grain	base malt	1.9°L	38	50%	16% - 99%
Flaked Oats	57		Adjunct	raw	2.2°L	33	10%	3% - 29%

Hops Used In Berliner Weisse Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	82	3.75	87%	20% - 100%
Saaz	64	3.5	79%	3% - 100%
Hallertau Hersbrucker	38	4	90%	50% - 100%
Citra	36	11	45%	4% - 100%
Domestic Hallertau	35	3.9	83%	15% - 100%
Tettnanger	32	4.5	83%	17% - 100%
Cascade	29	7	78%	8% - 100%
Amarillo	28	8.6	49%	10% - 100%
Magnum	26	15	86%	9% - 100%
Sorachi Ace	25	11.1	48%	10% - 100%

Steeping Grains Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	2	German	Grain	base malt	2°L	37	53%	50% - 56%

Yeasts Used In Berliner Weisse Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	187	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	103	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Wyeast - German Ale 1007	45	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Fermentis - Safale - German Ale Yeast K-97	35	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Wyeast - Lactobacillus 5335	32	Wyeast	Ale	0.09	-	75%	60°F	95°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	29	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F
White Labs - German Ale/ Kölsch Yeast WLP029	26	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - English Ale Yeast S-04	23	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Lallemand - WILDBREW™ SOUR PITCH	23		Wilds & Sours	Low	Low	0%	86°F	104°F
White Labs - Lactobacillus Brevis	20	White Labs	Ales	Low	Low	80%	70°F	95°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Lactic acid	145	Water Agt	Mash	64%	0% - 100%
Gypsum	140	Water Agt	Mash	13%	0% - 100%
Calcium Chloride (dihydrate)	74	Water Agt	Mash	13%	0% - 100%
Whirlfloc	59	Fining	Boil	41%	0% - 100%
Epsom Salt	50	Water Agt	Mash	5%	0% - 25%
Calcium Chloride (anhydrous)	35	Water Agt	Mash	11%	0% - 50%
Calcium Chloride (dihydrate)	31	Water Agt	Mash	9%	0% - 83%
Table Salt	29	Water Agt	Whirlpool	9%	0% - 100%
Phosphoric acid	28	Water Agt	Mash	67%	2% - 100%
Yeast Nutrient	22	Other	Boil	10%	0% - 67%

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