Sour Ale - Berliner Weisse (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 6223
Goodbelly kettle sour base
7 gal 4.28% 3.23 1.039 1.007
All Grain 4409
Catharina Sour - Mango
23 L 4.38% 7.73 1.040 1.007
BIAB 4167
Berliner Weisse- Full Sour Mash
3 gal 4.53% 6.72 1.048 1.013
All Grain 3658
Ich Bin Ein Berliner-Weisse
6 gal 3.1% 1.25 1.033 1.009
All Grain 3212
nanaimo vice
6 gal 4.09% 8.19 1.035 1.004
All Grain 2961
Pineapple sour
23 L 5.03% 5.13 1.049 1.010
All Grain 2819
Pina Colada Milshake Sour
15 L 4.97% 5.91 1.053 1.015
All Grain 2779
sour wheat
20 L 4.51% 4.4 1.036 1.002
All Grain 2446
Philly Sour Base - 10gal
10 gal 4.97% 0 1.042 1.004
BIAB 2262

Newest Berliner Weisse (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
STYGGA BRYGG MARSHMALLOW RASPBERRY DREAM #BEEREVERYTHING
25 L 6.66% 0 1.058 1.007
All Grain 4
Berliner Weiss 2024
10 gal 3.22% 0.92 1.029 1.004
extract 16
Pup's Passion(fruit)
5.5 gal 4.39% 10.5 1.039 1.006
All Grain 11
Coastal Beerfest
35 gal 6.71% 6.13 1.051 1.000
All Grain 20
Knicknackery
310 gal 5.62% 19.24 1.056 1.013
All Grain 14
Raspberry Wheat Sour
1.5 gal 7.14% 8.44 1.063 1.009
extract 24
Smoothie Sour
11.5 gal 5.46% 4.74 1.056 1.014
All Grain 24
SourFrona
300 L 5.36% 27.24 1.048 1.007
All Grain 22
In-tensa
1200 L 5.73% 5.83 1.058 1.014
All Grain 29
Conductor Series 1
7 gal 7.27% 8.94 1.064 1.008
All Grain 19

Fermentables Used In Berliner Weisse (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - White Wheat 208 American Grain base malt 2.8°L
40 37% 4% - 70%
German - Pilsner 182 German Grain base malt 1.6°L
38 50% 5% - 100%
American - Pilsner 176 American Grain base malt 1.8°L
37 53% 15% - 100%
German - Wheat Malt 164 German Grain base malt 2°L
37 38% 3% - 71%
German - Acidulated Malt 157 German Grain acidulated malt 3.4°L
27 8% 1% - 25%
Flaked Oats 140 Adjunct raw 2.2°L
33 11% 2% - 100%
US - Pale 2-Row 122 US Grain base malt 1.8°L
37 56% 7% - 100%
American - Wheat 113 American Grain base malt 1.8°L
38 35% 8% - 61%
Flaked Wheat 89 Adjunct raw 2°L
34 15% 2% - 52%
Lactose (Milk Sugar) 60 Sugar sugar 1°L
41 7% 1% - 17%

Hops Used In Berliner Weisse (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 77 11 53% 2% - 100%
Saaz 69 3.5 80% 9% - 100%
Hallertau Mittelfruh 57 3.75 92% 14% - 100%
Cascade 54 7 63% 3% - 100%
Mosaic 40 12.5 46% 5% - 100%
Hallertau Hersbrucker 37 4 77% 25% - 100%
Amarillo 36 8.6 38% 2% - 100%
Magnum 36 15 82% 1% - 100%
Domestic Hallertau 31 3.9 93% 33% - 100%
Sorachi Ace 27 11.1 58% 8% - 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%
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-05 245 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 118 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 31 Wilds & Sours Low Low 0% 86°F 104°F
Wyeast - German Ale 1007 30 Wyeast Ale 0.11 Low 75% 55°F 68°F
Wyeast - Lactobacillus 5335 25 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 - English Ale Yeast S-04 24 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Berliner Weisse Blend WLP630 23 White Labs Ale Medium Medium 76.5% 68°F 70°F
Fermentis - Safale - German Ale Yeast K-97 22 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
Lactic acid 116 Water Agt Mash 62% 0% - 100%
Gypsum 114 Water Agt Mash 11% 0% - 100%
Calcium Chloride (dihydrate) 65 Water Agt Mash 9% 0% - 100%
Epsom Salt 50 Water Agt Mash 6% 0% - 36%
Whirlfloc 45 Water Agt Boil 36% 0% - 100%
Calcium Chloride (anhydrous) 43 Water Agt Mash 10% 0% - 100%
Yeast Nutrient 24 Water Agt Boil 20% 0% - 91%
Table Salt 23 Herb Boil 18% 0% - 100%
Irish Moss 21 Fining Boil 47% 0% - 100%
Sea salt 17 Spice Boil 21% 0% - 100%

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