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Berliner Weisse

110 calories
Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 0.75 gallons
Pre Boil Gravity: 1.227 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Serious Eats
Calories: 110 calories (Per 12oz)
Share: <EMBED>
Amount Fermentable PPG °L Bill %
3.25 lb German - Pilsner3.25 lb Pilsner 38 1.6 46.4%
3.25 lb German - Wheat Malt3.25 lb Wheat Malt 37 2 46.4%
0.5 lb Rice Hulls0.5 lb Rice Hulls 0 0 7.1%
7 lb Total      
Amount Variety Type AA Use Time IBU
0.75 oz Domestic Hallertau0.75 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 1.12
Mash Guidelines
Amount Description Type Temp Time
2.1 galInfusion149 °F60 min
3 qtDecoction212 °F15 min
3.7 galMash-outSparge185 °F--
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
75 °F
Pitch Rate:
Yeast Pitch Rate and Starter Calculator
White Labs 677
Attenuation (avg):
Optimum Temp:
0 - 0 °F
Fermentation Temp:
75 °F
Pitch Rate:
Yeast Pitch Rate and Starter Calculator
1. Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159°F. Remove from heat.

2. Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149°F

3. Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.

4. Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.

5. After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.

6. Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.

7. DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.

8. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.035. Cover fermentor with a sanitized stopper and airlock.

9. Add 1 package of Safale US-05 and 2 packages of Lactobacillus. Ferment for 3 to 5 days at a temperature around 75°F.

10. Condition by allowing the beer to rest for at least a month. Taste samples weekly to determine sour flavor development.

11. Bottle when desired level of sourness and flavor have developed, up to 6 months, using enough priming sugar for a high level of carbonation.
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Last Updated: 2017-02-12 14:59 UTC
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