Sour Ale - Berliner Weisse (BJCP 2008)
Top 10 Berliner Weisse (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Watermelon Berliner Weisse Kettle Sour |
21 L | 3.57% | 12.38 | 1.036 | 1.009 | All Grain | 6964 | |
| Goodbelly kettle sour base |
7 gal | 4.28% | 3.23 | 1.039 | 1.007 | All Grain | 4954 | |
| Catharina Sour - Mango |
23 L | 4.38% | 7.73 | 1.040 | 1.007 | BIAB | 4915 | |
| Berliner Weisse- Full Sour Mash |
3 gal | 4.53% | 6.72 | 1.048 | 1.013 | All Grain | 3998 | |
| Ich Bin Ein Berliner-Weisse |
6 gal | 3.1% | 1.25 | 1.033 | 1.009 | All Grain | 3770 | |
| Pina Colada Milshake Sour |
15 L | 4.97% | 5.91 | 1.053 | 1.015 | All Grain | 3447 | |
| nanaimo vice |
6 gal | 4.09% | 8.19 | 1.035 | 1.004 | All Grain | 3305 | |
| Pineapple sour |
23 L | 5.03% | 5.13 | 1.049 | 1.010 | All Grain | 3209 | |
| Lemon Sour |
20 L | 3.54% | 6.67 | 1.035 | 1.008 | All Grain | 3127 | |
| sour wheat |
20 L | 4.51% | 4.4 | 1.036 | 1.002 | All Grain | 2927 |
Newest Berliner Weisse (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Berliner Weisse Sour |
21 L | 6.55% | 24 | 1.058 | 1.008 | All Grain | 30 | |
| Rasp cherrylimeade |
270 gal | 6.93% | 16.03 | 1.061 | 1.008 | All Grain | 23 | |
| Sour Base - Extract |
100 gal | 4.63% | 4.49 | 1.044 | 1.009 | extract | 30 | |
| Raspberry sour |
5 gal | 4.53% | 0 | 1.046 | 1.012 | BIAB | 39 | |
| Baja Blasted |
5.75 gal | 5.55% | 10.26 | 1.056 | 1.014 | All Grain | 32 | |
| Raspberry Kettle Sour |
25 L | 5.15% | 0 | 1.052 | 1.012 | All Grain | 34 | |
| SB76-1: Lichtenhainer |
5.5 gal | 5.02% | 13.19 | 1.045 | 1.007 | extract | 32 | |
| 実梅 |
300 L | 4.61% | 15.59 | 1.047 | 1.012 | All Grain | 41 | |
| Dupple Berliner |
5.5 gal | 8.63% | 6.9 | 1.077 | 1.012 | All Grain | 37 | |
| Tartistry |
400 L | 6.78% | 0 | 1.068 | 1.016 | All Grain | 37 |
Fermentables Used In Berliner Weisse (BJCP 2008) 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 | 37% | 4% - 70% |
| German - Pilsner | 190 | German | Grain | base malt |
1.6°L
|
38 | 50% | 5% - 100% |
| American - Pilsner | 186 | American | Grain | base malt |
1.8°L
|
37 | 53% | 15% - 100% |
| German - Wheat Malt | 172 | German | Grain | base malt |
2°L
|
37 | 38% | 3% - 71% |
| German - Acidulated Malt | 168 | German | Grain | acidulated malt |
3.4°L
|
27 | 7% | 1% - 25% |
| Flaked Oats | 147 | Adjunct | raw |
2.2°L
|
33 | 11% | 2% - 100% | |
| US - Pale 2-Row | 125 | US | Grain | base malt |
1.8°L
|
37 | 56% | 7% - 100% |
| American - Wheat | 123 | American | Grain | base malt |
1.8°L
|
38 | 35% | 8% - 61% |
| Flaked Wheat | 94 | Adjunct | raw |
2°L
|
34 | 15% | 2% - 52% | |
| Lactose (Milk Sugar) | 68 | Sugar | sugar |
1°L
|
41 | 7% | 1% - 33% |
Hops Used In Berliner Weisse (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Citra | 82 | 11 | 51% | 2% - 100% |
| Saaz | 78 | 3.5 | 80% | 9% - 100% |
| Hallertau Mittelfruh | 63 | 3.75 | 88% | 14% - 100% |
| Cascade | 56 | 7 | 62% | 3% - 100% |
| Magnum | 43 | 15 | 84% | 1% - 100% |
| Mosaic | 43 | 12.5 | 47% | 5% - 100% |
| Amarillo | 38 | 8.6 | 40% | 2% - 100% |
| Hallertau Hersbrucker | 38 | 4 | 76% | 17% - 100% |
| Domestic Hallertau | 32 | 3.9 | 88% | 25% - 100% |
| Centennial | 31 | 10 | 46% | 5% - 100% |
Steeping Grains Used In Berliner Weisse (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 2 | Adjunct | raw |
2.2°L
|
33 | 100% | 100% - 100% | |
| American - Carapils (Dextrine Malt) | 2 | American | Grain | crystal malt |
1.8°L
|
33 | 100% | 100% - 100% |
| US - Pale 2-Row | 2 | US | Grain | base malt |
1.8°L
|
37 | 32% | 14% - 50% |
| American - White Wheat | 2 | American | Grain | base malt |
2.8°L
|
40 | 75% | 50% - 100% |
| German - Acidulated Malt | 2 | German | Grain | acidulated malt |
3.4°L
|
27 | 83% | 67% - 100% |
Yeasts Used In Berliner Weisse (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 262 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Lallemand - WildBrew Philly Sour | 171 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 35 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Lallemand - WILDBREW™ SOUR PITCH | 33 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F | |
| Wyeast - German Ale 1007 | 29 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Fermentis - Safale - English Ale Yeast S-04 | 27 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - Lactobacillus 5335 | 26 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| Omega Yeast Labs - Lactobacillus Blend OYL-605 | 25 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°F |
| Fermentis - Safale - German Ale Yeast K-97 | 24 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| White Labs - Berliner Weisse Blend WLP630 | 23 | White Labs | Ale | Medium | Medium | 76.5% | 68°F | 70°F |
Other Ingredients Used In Berliner Weisse (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Lactic acid | 138 | Water Agt | Mash | 60% | 0% - 100% |
| Gypsum | 138 | Water Agt | Mash | 10% | 0% - 100% |
| Calcium Chloride (dihydrate) | 74 | Water Agt | Mash | 9% | 0% - 100% |
| Epsom Salt | 63 | Water Agt | Mash | 4% | 0% - 36% |
| Calcium Chloride (anhydrous) | 56 | Water Agt | Mash | 10% | 0% - 100% |
| Whirlfloc | 53 | Other | Boil | 34% | 0% - 100% |
| Yeast Nutrient | 36 | Other | Boil | 22% | 0% - 100% |
| Table Salt | 23 | Water Agt | Mash | 18% | 0% - 100% |
| Sea salt | 21 | Water Agt | Boil | 22% | 0% - 100% |
| Baking Soda | 20 | Water Agt | Mash | 3% | 0% - 25% |
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