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	6257
Kettle Sour w/ Raspberry	5 gal	5.99%	1.75	1.055	1.009		All Grain	5666
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	4735
Sour Ale strawberry	13 L	3.43%	6.32	1.031	1.005		All Grain	3977
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	3666
Base Berliner Weisse with lactose	5.5 gal	7.94%	3.87	1.086	1.026		All Grain	3446
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	3392
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	3316
Wild Maine Blueberry Kettle Sour (Berliner Weisse)	3.5 gal	5.06%	12.86	1.052	1.014		All Grain	3301
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	2761

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Peach Sour	5 gal	6.64%	3.08	1.058	1.007		All Grain	28
Florida Weisse de maracuyá	20 L	4.06%	9.18	1.036	1.005		All Grain	32
117. Acai Philly Sour	10 L	6.55%	19.59	1.059	1.009		All Grain	50
Berliner Weisse #2	11 gal	4.55%	11.91	1.046	1.012		All Grain	24
GMO HNRCS	20 L	3.67%	8.27	1.033	1.005		extract	71
sour de fresa	30 L	3.43%	6.3	1.031	1.005		All Grain	45
Fruited Berliner Weiss	5 gal	4.69%	16.16	1.042	1.006		extract	36
Placeholder Berr(liner?)y Sour	5.5 gal	6.41%	12.03	1.057	1.008		All Grain	56
Awesome Recipe	9 L	6.65%	7.8	1.058	1.007		BIAB	92
Jenapple Upside Tarn Cake	5 gal	3.66%	5.46	1.032	1.005		All Grain	102

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - White Wheat	218	American	Grain	base malt	2.8°L	40	38%	2% - 100%
German - Pilsner	216	German	Grain	base malt	1.6°L	38	50%	3% - 100%
German - Wheat Malt	184	German	Grain	base malt	2°L	37	39%	5% - 67%
American - Pilsner	154	American	Grain	base malt	1.8°L	37	49%	8% - 100%
German - Acidulated Malt	151	German	Grain	acidulated malt	3.4°L	27	6%	1% - 50%
American - Wheat	98	American	Grain	base malt	1.8°L	38	42%	4% - 100%
Rice Hulls	77		Adjunct	other	0°L	0	6%	0% - 53%
Flaked Oats	69		Adjunct	raw	2.2°L	33	10%	3% - 29%
German - Bohemian Pilsner	66	German	Grain	base malt	1.9°L	38	50%	16% - 99%
US - Pale 2-Row	65	US	Grain	base malt	1.8°L	37	54%	13% - 100%

Hops Used In Berliner Weisse Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	89	3.75	87%	20% - 100%
Saaz	66	3.5	81%	3% - 100%
Citra	40	11	46%	4% - 100%
Tettnanger	39	4.5	81%	17% - 100%
Hallertau Hersbrucker	39	4	88%	40% - 100%
Domestic Hallertau	36	3.9	81%	15% - 100%
Magnum	31	15	84%	9% - 100%
Cascade	30	7	79%	8% - 100%
Amarillo	29	8.6	49%	10% - 100%
Hallertau Blanc	26	10	70%	5% - 100%

Steeping Grains Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Acidulated Malt	2	German	Grain	acidulated malt	3.4°L	27	47%	44% - 50%
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	197	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	138	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	40	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Wyeast - Lactobacillus 5335	34	Wyeast	Ale	0.09	-	75%	60°F	95°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	34	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F
White Labs - German Ale/ Kölsch Yeast WLP029	28	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Lallemand - WILDBREW™ SOUR PITCH	27		Wilds & Sours	Low	Low	0%	86°F	104°F
Fermentis - Safale - English Ale Yeast S-04	24	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°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
Gypsum	171	Water Agt	Mash	12%	0% - 100%
Lactic acid	170	Water Agt	Mash	63%	0% - 100%
Calcium Chloride (dihydrate)	95	Water Agt	Mash	11%	0% - 100%
Whirlfloc	67	Water Agt	Boil	38%	0% - 100%
Epsom Salt	62	Water Agt	Mash	4%	0% - 25%
Calcium Chloride (anhydrous)	48	Water Agt	Mash	11%	0% - 51%
Yeast Nutrient	35	Other	Boil	10%	0% - 100%
Calcium Chloride (dihydrate)	31	Water Agt	Mash	9%	0% - 83%
Table Salt	30	Water Agt	Mash	9%	0% - 100%
Phosphoric acid	29	Water Agt	Mash	67%	0% - 100%

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