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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 2398
PK Berliner
5.5 gal 3.02% 3.56 1.031 1.008
All Grain 2211
Ich Bin Ein Berliner-Weisse
6 gal 3.1% 1.25 1.033 1.009
All Grain 1905
Berliner Weisse- Full Sour Mash
3 gal 4.53% 6.72 1.048 1.013
All Grain 1885
Watermelon Berliner Weisse Kettle Sour
21 L 3.57% 12.38 1.036 1.009
All Grain 1879
Goodbelly kettle sour base
7 gal 4.28% 3.23 1.039 1.007
All Grain 1651
Berliner Weisse
5 gal 3.71% 0 1.038 1.009
All Grain 1593
Cucumber Watermelon Mint Berliner Weisse
25 L 3.15% 3.39 1.031 1.007
All Grain 1451
nanaimo vice
6 gal 4.09% 8.19 1.035 1.004
All Grain 1256
sour wheat
20 L 4.51% 4.4 1.036 1.002
All Grain 1246

Newest Berliner Weisse Recipes

Title Size ABV IBU OG FG Color Method Views
Natalie ever after
20 L 7.42% 42.13 1.067 1.010
All Grain 6
first sour
21 L 4.53% 0 1.046 1.012
All Grain 2
Fixed Where the Rubber Meets the Peach Road
11 gal 6.41% 3.92 1.062 1.013
All Grain 11
Arándano Sour Eterna
52 L 4.4% 0 1.041 1.008
All Grain 3
Basic Berliner Weisse
5.5 gal 4.36% 0 1.039 1.005
BIAB 3
Berliner
20 L 3.86% 0 1.037 1.008
All Grain 6
Ingen jul utan weisse
10 L 4.26% 0 1.043 1.011
Partial Mash 10
Peach Berliner Weisse
25 L 3.39% 0 1.032 1.006
All Grain 9
theoretical sour
10 L 9.09% 8.17 1.089 1.020
BIAB 4
Melão Azedo - Catharina Sour
24 L 5.06% 0 1.050 1.012
BIAB 57

Fermentables Used In Berliner Weisse Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 143 German Grain base malt 1.6°L
38 50% 5% - 100%
American - White Wheat 116 American Grain base malt 2.8°L
40 40% 4% - 60%
German - Wheat Malt 114 German Grain base malt 2°L
37 40% 5% - 71%
American - Pilsner 90 American Grain base malt 1.8°L
37 50% 15% - 84%
German - Acidulated Malt 84 German Grain acidulated malt 3.4°L
27 8% 1% - 24%
American - Pale 2-Row 70 American Grain base malt 1.8°L
37 55% 7% - 100%
American - Wheat 48 American Grain base malt 1.8°L
38 38% 12% - 61%
Flaked Oats 45 Adjunct raw 2.2°L
33 9% 2% - 20%
Flaked Wheat 39 Adjunct raw 2°L
34 19% 2% - 52%
Belgian - Pilsner 35 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 43 3.5 82% 9% - 100%
Citra 34 11 48% 2% - 100%
Hallertau Hersbrucker 29 4 78% 25% - 100%
Hallertau Mittelfruh 27 3.75 91% 41% - 100%
Domestic Hallertau 26 3.9 93% 33% - 100%
Cascade 26 7 71% 20% - 100%
Mosaic 20 12.5 45% 5% - 100%
Amarillo 19 8.6 43% 6% - 100%
Magnum 18 15 85% 1% - 100%
Sorachi Ace 18 11.1 58% 20% - 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%
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%
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%

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-05 133 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - Berliner Weisse Blend WLP630 22 White Labs Ale Medium Medium 76.5% 68°F 70°F
Wyeast - German Ale 1007 20 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 19 Wyeast Ale 0.06 Low 75% 68°F 72°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 16 White Labs Ale Med-High Low 85% 70°F 85°F
White Labs - German Ale/ Kölsch Yeast WLP029 15 White Labs Ale Medium Medium 75% 65°F 69°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 30 Water Agt Boil 60% 0% - 100%
Gypsum 19 Water Agt Mash 19% 0% - 100%
Whirlfloc 13 Fining Boil 38% 0% - 100%
Irish Moss 13 Fining Boil 75% 10% - 100%
Table Salt 13 Water Agt Mash 14% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 21% 0% - 67%
Epsom Salt 7 Water Agt Mash 7% 0% - 21%
Chalk 3 Water Agt Mash 27% 7% - 50%
Calcium Chloride (dihydrate) 3 Water Agt Mash 17% 0% - 42%
Citric acid 2 Water Agt Mash 52% 9% - 95%

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