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 | 7185 | |
| 2025 Cherry Sour rev2 |
21 L | 3.09% | 7.04 | 1.031 | 1.008 | All Grain | 6400 | |
| Goodbelly kettle sour base |
7 gal | 4.28% | 3.23 | 1.039 | 1.007 | All Grain | 5165 | |
| Catharina Sour - Mango |
23 L | 4.38% | 7.73 | 1.040 | 1.007 | BIAB | 5128 | |
| Berliner Weisse- Full Sour Mash |
3 gal | 4.53% | 6.72 | 1.048 | 1.013 | All Grain | 4103 | |
| Ich Bin Ein Berliner-Weisse |
6 gal | 3.1% | 1.25 | 1.033 | 1.009 | All Grain | 3985 | |
| Pina Colada Milshake Sour |
15 L | 4.97% | 5.91 | 1.053 | 1.015 | All Grain | 3703 | |
| nanaimo vice |
6 gal | 4.09% | 8.19 | 1.035 | 1.004 | All Grain | 3454 | |
| Lemon Sour |
20 L | 3.54% | 6.67 | 1.035 | 1.008 | All Grain | 3429 | |
| Pineapple sour |
23 L | 5.03% | 5.13 | 1.049 | 1.010 | All Grain | 3315 |
Newest Berliner Weisse (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Pear Ginger Sour |
186 gal | 5.69% | 11.56 | 1.052 | 1.009 | All Grain | 46 | |
| CATHARINA SOUR |
250 L | 4.12% | 8.64 | 1.042 | 1.010 | All Grain | 42 | |
| Awesome Recipe |
10 L | 6% | 11.01 | 1.053 | 1.007 | All Grain | 33 | |
| Anniversary sour 2026 |
372 gal | 4.82% | 0.48 | 1.043 | 1.006 | All Grain | 64 | |
| KETTLE SOUR IPA SUMAC LIME |
22 L | 6.29% | 0 | 1.063 | 1.015 | All Grain | 68 | |
| Quince gose |
25 L | 3.68% | 16.88 | 1.038 | 1.010 | All Grain | 71 | |
| Berliner Weisse |
2.85 gal | 4.53% | 0 | 1.040 | 1.006 | BIAB | 66 | |
| MH2025 |
45 gal | 4.81% | 0 | 1.048 | 1.011 | All Grain | 79 | |
| Chico |
33 gal | 5.35% | 6.41 | 1.050 | 1.010 | extract | 97 | |
| Flightless Funk: Raspberry |
6 gal | 3.25% | 3.59 | 1.032 | 1.008 | All Grain | 114 |
Fermentables Used In Berliner Weisse (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - White Wheat | 224 | American | Grain | base malt |
2.8°L
|
40 | 37% | 4% - 70% |
| American - Pilsner | 190 | American | Grain | base malt |
1.8°L
|
37 | 53% | 15% - 100% |
| German - Pilsner | 190 | German | Grain | base malt |
1.6°L
|
38 | 50% | 5% - 100% |
| German - Wheat Malt | 174 | 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 | 152 | 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 | 124 | American | Grain | base malt |
1.8°L
|
38 | 35% | 8% - 61% |
| Flaked Wheat | 96 | Adjunct | raw |
2°L
|
34 | 15% | 2% - 52% | |
| Lactose (Milk Sugar) | 69 | 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 | 84 | 11 | 51% | 2% - 100% |
| Saaz | 79 | 3.5 | 81% | 9% - 100% |
| Hallertau Mittelfruh | 67 | 3.75 | 87% | 14% - 100% |
| Cascade | 56 | 7 | 62% | 3% - 100% |
| Magnum | 48 | 15 | 86% | 1% - 100% |
| Mosaic | 45 | 12.5 | 47% | 5% - 100% |
| Amarillo | 38 | 8.6 | 40% | 2% - 100% |
| Hallertau Hersbrucker | 38 | 4 | 76% | 17% - 100% |
| Centennial | 34 | 10 | 47% | 5% - 100% |
| Domestic Hallertau | 32 | 3.9 | 88% | 25% - 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 | 266 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Lallemand - WildBrew Philly Sour | 184 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Lallemand - WILDBREW™ SOUR PITCH | 36 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F | |
| White Labs - California Ale Yeast WLP001 | 35 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - German Ale 1007 | 28 | 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 |
| Lallemand - Sourvisiae | 24 | Lallemand | Ales | High | Medium | 85% | 50°F | 72°F |
| Fermentis - Safale - German Ale Yeast K-97 | 24 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
Other Ingredients Used In Berliner Weisse (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 147 | Water Agt | Mash | 10% | 0% - 100% |
| Lactic acid | 145 | Water Agt | Mash | 59% | 0% - 100% |
| Calcium Chloride (dihydrate) | 80 | Water Agt | Mash | 9% | 0% - 100% |
| Epsom Salt | 70 | Water Agt | Mash | 5% | 0% - 36% |
| Calcium Chloride (anhydrous) | 62 | Water Agt | Mash | 10% | 0% - 100% |
| Whirlfloc | 55 | Other | Boil | 34% | 0% - 100% |
| Yeast Nutrient | 39 | Other | Boil | 22% | 0% - 100% |
| Table Salt | 23 | Water Agt | Mash | 18% | 0% - 100% |
| Baking Soda | 22 | Water Agt | Mash | 2% | 0% - 25% |
| Phosphoric acid | 22 | Water Agt | Mash | 67% | 0% - 100% |
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