berliner weisse Beer Recipe | All Grain Berliner Weisse by Sam Heckle | Brewer's Friend
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berliner weisse

152 calories 16.1 g 12 oz
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday March 19th 2020
1.046
1.012
4.6%
8.0
3.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Wheat Malt, White5 lb Wheat Malt, White 39.1 2.5 50%
5 lb German - Pilsner5 lb Pilsner 38 1.6 50%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 7.99 33.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 90 days 66.7%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.3 gal Strike 152 °F -- 60 min
6 gal Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Berliner Weisse Blend 3191
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84.6 9 27 75.2 80.1 0.8
Mash Chemistry and Brewing Water Calculator
 
Notes

I went with a bigger grain bill than the standard berliner weisse to make it more alcohol. I added lactic acid to the fermenter to help lower the ph for healthy fermentation for the lacto. I added some classic german hops during 60 minute boil to give it a nice fruity and spiciness. While the dry hop of galaxy will add a modern twist to a very traditional yeast and grain bill of the berliner giving the beer bursts of tropical fruit. I chose the wyeast labs berliner strain because it has the classic combination of lacto and brett, the lacto giving some nice acidity and brett imparting slight funk. The strain also includes sacch cerevisiae. I want to follow their guidelines and age the beer in stainless steel for 3 months to give the yeast more time to produce the ideal characteristics. The grain bill will give a light haze because of the wheat while the pilsner will support the beer with a light bready/dough character which will play nicely with the sour from the fermentation. The beer will ferment between 68-72 degree F.

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  • Public: Yup, Shared
  • Last Updated: 2020-03-20 00:23 UTC
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ASZanella 03/24/2020 at 12:11pm
Solid simple grain bill for a berlinerweisse. I also like the idea to add lactic acid to the fermenter to knock the pH down.

The fermenter volume and post-boil volume are flipped.
Hops at 60 minutes only contribute bitterness, not fruity or spicy character.
The mash salts are off. Dortmund water profile is a good classic pick, but it does not call for 20g of gypsum.
Normal dry-hop additions are 1-1.5 pounds per BBL. Just 1oz of Galaxy is only about 0.35 pounds per BBL.
When will the beer be dry-hopped?
IBUs are a little high. Remember, lactobacillus likes as little IBU as possible. While you may get some sourness after 3 months, the IBUs should be below 3 unless you absolutely know the lactobacillus is hop tolerant.



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