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Sour Ale - Berliner Weisse



Top 10 Berliner Weisse Recipes

Title Size ABV IBU OG FG Color Method Views
PK Berliner
5.5 gal 3.02% 3.56 1.031 1.008
All Grain 2156
Raspberry Sour
5.5 gal 6.13% 16.37 1.058 1.011
All Grain 2017
Ich Bin Ein Berliner-Weisse
6 gal 3.1% 1.25 1.033 1.009
All Grain 1826
Berliner Weisse- Full Sour Mash
3 gal 4.53% 6.72 1.048 1.013
All Grain 1790
Watermelon Berliner Weisse Kettle Sour
21 L 3.57% 12.38 1.036 1.009
All Grain 1649
Goodbelly kettle sour base
7 gal 4.28% 3.23 1.039 1.007
All Grain 1478
Berliner Weisse
5 gal 3.71% 0 1.038 1.009
All Grain 1458
Cucumber Watermelon Mint Berliner Weisse
25 L 3.15% 3.39 1.031 1.007
All Grain 1401
nanaimo vice
6 gal 4.09% 8.19 1.035 1.004
All Grain 1223
sour wheat
20 L 4.51% 4.4 1.036 1.002
All Grain 1076

Newest Berliner Weisse Recipes

Title Size ABV IBU OG FG Color Method Views
Autumnal Equinox
5.5 gal 5.31% 12.82 1.063 1.022
All Grain 23
Almost Famous Golden Sour
12 gal 5.56% 0 1.056 1.014
BIAB 22
Pea Tea Sour
5.5 gal 5.71% 19.58 1.047 1.004
All Grain 20
Awesome Recipe
5 gal 3.31% 0 1.033 1.008
All Grain 9
First Sour
18 L 6.38% 6.35 1.058 1.010
All Grain 45
Fruity Florida Weisse
12 L 4.95% 3.45 1.057 1.019
All Grain 21
berliner weisse
5.5 gal 3.69% 0 1.038 1.009
extract 13
Lemon sour test
5 L 3.96% 35.55 1.040 1.010
All Grain 21
Strawberry Berliner Weiss
21 L 2.47% 3.03 1.050 1.031
All Grain 27
Weisse Old Man
2.8 gal 5.51% 6.27 1.051 1.009
BIAB 28

Fermentables Used In Berliner Weisse Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 142 German Grain base malt 1.6°L
38 50% 5% - 100%
American - White Wheat 113 American Grain base malt 2.8°L
40 40% 4% - 60%
German - Wheat Malt 107 German Grain base malt 2°L
37 40% 5% - 71%
American - Pilsner 83 American Grain base malt 1.8°L
37 51% 15% - 84%
German - Acidulated Malt 82 German Grain acidulated malt 3.4°L
27 9% 1% - 24%
American - Pale 2-Row 67 American Grain base malt 1.8°L
37 56% 7% - 100%
American - Wheat 46 American Grain base malt 1.8°L
38 38% 12% - 61%
Flaked Wheat 39 Adjunct raw 2°L
34 19% 2% - 52%
Flaked Oats 39 Adjunct raw 2.2°L
33 9% 2% - 20%
Belgian - Pilsner 31 Belgian Grain base malt 1.6°L
37 55% 10% - 95%

Hops Used In Berliner Weisse Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 40 3.5 83% 9% - 100%
Citra 33 11 49% 2% - 100%
Hallertau Hersbrucker 29 4 78% 25% - 100%
Cascade 26 7 71% 20% - 100%
Hallertau Mittelfruh 25 3.75 92% 41% - 100%
Domestic Hallertau 25 3.9 92% 33% - 100%
Mosaic 19 12.5 44% 5% - 100%
Magnum 17 15 84% 1% - 100%
Amarillo 17 8.6 40% 6% - 100%
Tettnanger 17 4.5 70% 13% - 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%
German - Acidulated Malt 2 German Grain acidulated malt 3.4°L
27 83% 67% - 100%
American - White Wheat 1 American Grain base malt 2.8°L
40 100% 100% - 100%
American - Caramel / Crystal 10L 1 American Grain crystal malt 10°L
35 100% 100% - 100%
Belgian - Cara 45L 1 Belgian Grain crystal malt 42°L
34 46% 46% - 46%
Briess - Brewers Oat Flakes 1 American Grain base malt 2.5°L
32.2 50% 50% - 50%
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 26% 26% - 26%
Belgian - De-Bittered Black 1 Belgian Grain roasted malt 566°L
34 8% 8% - 8%
American - Pale 2-Row 1 American Grain base malt 1.8°L
37 50% 50% - 50%
Belgian - Special B 1 Belgian Grain roasted malt 115°L
34 46% 46% - 46%

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-05 124 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - German Ale 1007 21 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - California Ale Yeast WLP001 20 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Berliner Weisse Blend 3191 20 Wyeast Ale 0.06 Low 75% 68°F 72°F
White Labs - Berliner Weisse Blend WLP630 20 White Labs Ale Medium Medium 76.5% 68°F 70°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 15 White Labs Ale Medium Medium 75% 65°F 69°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 14 White Labs Ale Med-High Low 85% 70°F 85°F
Wyeast - Lactobacillus 5335 13 Wyeast Ale 0.09 - 75% 60°F 95°F
Fermentis - Safale - German Ale Yeast K-97 10 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 10 Fermentis / Safale Ale .0975 High 75% 54°F 77°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 26 Water Agt Mash 62% 0% - 100%
Gypsum 15 Water Agt Mash 22% 0% - 100%
Irish Moss 13 Fining Boil 75% 10% - 100%
Whirlfloc 12 Water Agt Boil 41% 5% - 100%
Table Salt 11 Water Agt Boil 17% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 21% 0% - 67%
Epsom Salt 7 Water Agt Mash 7% 0% - 21%
Baking Soda 2 Water Agt Mash 7% 0% - 14%
Citric acid 2 Water Agt Mash 52% 9% - 95%
Chalk 2 Water Agt Mash 16% 7% - 25%

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