Brewer's Friend

Print

Mint-Cucumber Session Berliner Weisse

138 calories 14.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jonathan Greene
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Friday December 12th 2025
Similar Recipes

(I'll)live Gose

by W&C

OG: 1.041 FG: 1.006 ABV: 4.7% IBU: 0

Tripple Berry Cobbler Sour

by dulrich3d

OG: 1.052 FG: 1.017 ABV: 4.5% IBU: 0

1.042
1.011
4.0%
0.0
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Proximity - US - Proximity - Pilsner Malt6 lb US - Proximity - Pilsner Malt 36.3 1.97 63.2%
3.50 lb Rahr - US - Rahr - White Wheat Malt3.5 lb US - Rahr - White Wheat Malt 36.8 1.97 36.8%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Tettnanger0.3 oz Tettnanger Hops Pellet 4.5 Boil 0 min 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 qt Fresh Cucumber (Peeled/Chopped) Flavor Secondary 3 min.
1.90 oz Fresh Cucumber (Peeled/Chopped) Flavor Secondary 3 min.
1 tsp Fresh Mint Leaves Water Agt Mash 0 min.
 
Yeast
- Some german ale (dry)
Amount:
10 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
32 - 32 °F
Starter:
No
Fermentation Temp:
64.9 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
64.9 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0
 
Target Water Profile
Milwaukee County
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Saccharification Infusion -- 156 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.16 16.6  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 2.67 g | 10.7 qt) 3.78 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.39 g | 21.5 qt) 6.5 26  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

A session-strength Berliner Weisse using the kettle souring method for quick turnaround and clean tartness. The post-fermentation addition of cucumber and mint creates a uniquely refreshing, savory-cocktail inspired beer.

PROCESS:

  1. Kettle Sour: Mash, collect wort, and boil for 10 min to sanitize. Cool to 95°F (35°C). Add Lactic Acid to pH 4.5. Pitch Lactobacillus (e.g., L. Plantarum). Hold at 95°F for 24-72 hours until pH reaches 3.2-3.4.
  2. Main Boil: Once pH is reached, boil for 15 minutes to kill the bacteria, adding hops with 10 minutes remaining.
  3. Primary Fermentation: Ferment clean at 65°F (18.3°C).
  4. Infusion: Rack the finished beer onto sanitized cucumber (peeled/chopped) and mint leaves. Taste after 48 hours; rack off solids when desired flavor is achieved (2-4 days).
  5. Carbonate high (3.0-3.5 volumes).
Last Updated and Sharing
 
170
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-12-15 19:49 UTC