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Sour Ale - Berliner Weisse



Top 10 Berliner Weisse Recipes

Title Size ABV IBU OG FG Color Method Views
Raspberry Sour
5.5 gal 6.13% 16.37 1.058 1.011
All Grain 3702
Watermelon Berliner Weisse Kettle Sour
21 L 3.57% 12.38 1.036 1.009
All Grain 2912
Goodbelly kettle sour base
7 gal 4.28% 3.23 1.039 1.007
All Grain 2240
Berliner Weisse- Full Sour Mash
3 gal 4.53% 6.72 1.048 1.013
All Grain 2233
Ich Bin Ein Berliner-Weisse
6 gal 3.1% 1.25 1.033 1.009
All Grain 2089
Berliner Weisse
5 gal 3.71% 0 1.038 1.009
All Grain 1860
nanaimo vice
6 gal 4.09% 8.19 1.035 1.004
All Grain 1477
Catharina Sour - Mango
23 L 4.38% 7.73 1.040 1.007
BIAB 1476
sour wheat
20 L 4.51% 4.4 1.036 1.002
All Grain 1442
A Case of Sour Grapes - Berliner Weisse
16 L 2.91% 3.42 1.030 1.007
extract 1135

Newest Berliner Weisse Recipes

Title Size ABV IBU OG FG Color Method Views
Blackberry Kettle Sour
2.5 gal 4.89% 0 1.046 1.009
All Grain 1
Blackberry Kettle Sour
2.5 gal 5.64% 0 1.053 1.010
All Grain 1
Going Down Down, in a Berliner Round
5 gal 3.16% 2.54 1.029 1.005
All Grain 5
First Kettle Sour
14 gal 3.93% 38.09 1.040 1.010
BIAB 3
Brobier (working title)
300 L 7.98% 0 1.083 1.022
All Grain 5
Magharitta Dulles Gose
47 L 5.29% 12.8 1.058 1.017
All Grain 5
Berliner
8.5 L 3.07% 4.23 1.032 1.008
BIAB 9
Sour Patch
2 gal 4.44% 0 1.042 1.008
All Grain 4
weisse
6 gal 3.43% 3.5 1.033 1.007
All Grain 13
Instant Pot Kettle Sour
3.79 L 5.76% 35.19 1.054 1.010
All Grain 6

Fermentables Used In Berliner Weisse Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 152 German Grain base malt 1.6°L
38 50% 5% - 100%
German - Wheat Malt 131 German Grain base malt 2°L
37 40% 5% - 71%
American - White Wheat 128 American Grain base malt 2.8°L
40 39% 4% - 64%
American - Pilsner 109 American Grain base malt 1.8°L
37 51% 15% - 84%
German - Acidulated Malt 102 German Grain acidulated malt 3.4°L
27 8% 1% - 25%
American - Pale 2-Row 90 American Grain base malt 1.8°L
37 55% 7% - 100%
American - Wheat 69 American Grain base malt 1.8°L
38 37% 8% - 61%
Flaked Oats 56 Adjunct raw 2.2°L
33 9% 2% - 25%
Flaked Wheat 46 Adjunct raw 2°L
34 19% 2% - 52%
Belgian - Pilsner 35 Belgian Grain base malt 1.6°L
37 54% 5% - 95%

Hops Used In Berliner Weisse Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 50 11 54% 2% - 100%
Saaz 45 3.5 83% 9% - 100%
Hallertau Mittelfruh 31 3.75 90% 41% - 100%
Hallertau Hersbrucker 30 4 79% 25% - 100%
Cascade 29 7 70% 20% - 100%
Domestic Hallertau 27 3.9 92% 33% - 100%
Amarillo 24 8.6 42% 2% - 100%
Magnum 24 15 78% 1% - 100%
Sorachi Ace 22 11.1 62% 20% - 100%
Mosaic 22 12.5 41% 5% - 100%

Steeping Grains Used In Berliner Weisse 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 - 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%
American - Pale 6-Row 1 American Grain base malt 1.8°L
35 33% 33% - 33%
Canadian - Honey Malt 1 Canadian Grain base malt 25°L
37 74% 74% - 74%
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 26% 26% - 26%
Belgian - Cara 45L 1 Belgian Grain crystal malt 42°L
34 46% 46% - 46%
German - Pilsner 1 German Grain base malt 1.6°L
38 50% 50% - 50%
American - Carapils (Dextrine Malt) 1 American Grain crystal malt 1.8°L
33 100% 100% - 100%
Belgian - De-Bittered Black 1 Belgian Grain roasted malt 566°L
34 8% 8% - 8%

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-05 164 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - German Ale 1007 24 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - California Ale Yeast WLP001 22 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - Berliner Weisse Blend WLP630 21 White Labs Ale Medium Medium 76.5% 68°F 70°F
Wyeast - Berliner Weisse Blend 3191 20 Wyeast Ale 0.06 Low 75% 68°F 72°F
Wyeast - Lactobacillus 5335 17 Wyeast Ale 0.09 - 75% 60°F 95°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 16 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - English Ale Yeast S-04 15 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 15 White Labs Ale Med-High Low 85% 70°F 85°F
White Labs - Lactobacillus Brevis 11 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
Lactic acid 53 Water Agt Mash 60% 0% - 100%
Gypsum 36 Water Agt Mash 9% 0% - 100%
Whirlfloc 20 Other Boil 37% 0% - 100%
Table Salt 18 Water Agt Mash 16% 0% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 13% 0% - 100%
Irish Moss 15 Fining Boil 67% 10% - 100%
Epsom Salt 14 Water Agt Mash 3% 0% - 21%
Calcium Chloride (dihydrate) 8 Water Agt Mash 22% 0% - 67%
Wyeast - Beer Nutrient 7 Water Agt Boil 40% 5% - 60%
Calcium Chloride (anhydrous) 7 Water Agt Mash 7% 0% - 50%

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