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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 5850
Watermelon Berliner Weisse Kettle Sour
21 L 3.57% 12.38 1.036 1.009
All Grain 4778
Goodbelly kettle sour base
7 gal 4.28% 3.23 1.039 1.007
All Grain 3330
Berliner Weisse- Full Sour Mash
3 gal 4.53% 6.72 1.048 1.013
All Grain 2881
Creamy Pastry Sour: Raspberry & Blueberry
25 L 6.12% 4.59 1.062 1.015
All Grain 2794
Catharina Sour - Mango
23 L 4.38% 7.73 1.040 1.007
BIAB 2641
Ich Bin Ein Berliner-Weisse
6 gal 3.1% 1.25 1.033 1.009
All Grain 2604
nanaimo vice
6 gal 4.09% 8.19 1.035 1.004
All Grain 2092
Pineapple sour
23 L 5.03% 5.13 1.049 1.010
All Grain 1931
sour wheat
20 L 4.51% 4.4 1.036 1.002
All Grain 1895

Newest Berliner Weisse Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
6.5 gal 7.27% 0 1.090 1.035
BIAB 0
Philly
25 L 5.33% 6.9 1.047 1.007
All Grain 10
Kettle Sour Berliner Weisse
3 gal 4% 1.93 1.038 1.008
All Grain 15
philly pica
21 L 3.31% 6.63 1.028 1.003
All Grain 16
Jay's Watermelon Warhead Sout
42 gal 4.76% 16.55 1.045 1.009
All Grain 30
Margarita Sour
25 L 3.15% 0 1.030 1.006
All Grain 127
Margarita Sour
25 L 3.15% 0 1.030 1.006
All Grain 50
Smoothie Saion
20 L 7.91% 49.92 1.067 1.007
All Grain 93
sour
35 L 1.05% 0 1.040 1.032
BIAB 30
My Sour
22.7 L 6.56% 11 1.057 1.007
All Grain 42

Fermentables Used In Berliner Weisse Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 135 German Grain base malt 1.6°L
38 50% 5% - 100%
American - White Wheat 117 American Grain base malt 2.8°L
40 38% 4% - 60%
German - Wheat Malt 113 German Grain base malt 2°L
37 39% 3% - 71%
American - Pilsner 101 American Grain base malt 1.8°L
37 51% 15% - 86%
German - Acidulated Malt 94 German Grain acidulated malt 3.4°L
27 8% 1% - 24%
Pale 2-Row 77 Grain base malt 1.8°L
37 59% 7% - 100%
Flaked Oats 58 Adjunct raw 2.2°L
33 9% 2% - 23%
American - Wheat 58 American Grain base malt 1.8°L
38 37% 8% - 61%
Flaked Wheat 50 Adjunct raw 2°L
34 18% 3% - 52%
Belgian - Pilsner 29 Belgian Grain base malt 1.6°L
37 52% 5% - 95%

Hops Used In Berliner Weisse Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 48 11 49% 2% - 100%
Saaz 41 3.5 80% 9% - 100%
Cascade 29 7 66% 20% - 100%
Hallertau Mittelfruh 27 3.75 95% 47% - 100%
Hallertau Hersbrucker 27 4 77% 25% - 100%
Mosaic 24 12.5 44% 5% - 100%
Domestic Hallertau 22 3.9 91% 33% - 100%
Amarillo 21 8.6 39% 2% - 100%
Magnum 19 15 81% 1% - 100%
Centennial 18 10 40% 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%

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-05 144 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 25 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - German Ale 1007 22 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
Wyeast - Berliner Weisse Blend 3191 21 Wyeast Ale 0.06 Low 75% 68°F 72°F
White Labs - Berliner Weisse Blend WLP630 21 White Labs Ale Medium Medium 76.5% 68°F 70°F
Wyeast - Lactobacillus 5335 16 Wyeast Ale 0.09 - 75% 60°F 95°F
Fermentis - Safale - English Ale Yeast S-04 14 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 14 White Labs Ale Med-High Low 85% 70°F 85°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 13 White Labs Ale Medium Medium 75% 65°F 69°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 44 Water Agt Mash 58% 0% - 100%
Gypsum 41 Water Agt Mash 11% 0% - 100%
Calcium Chloride (dihydrate) 23 Water Agt Mash 6% 0% - 71%
Whirlfloc 20 Water Agt Boil 37% 0% - 100%
Table Salt 18 Flavor Boil 16% 0% - 100%
Epsom Salt 18 Water Agt Mash 6% 0% - 36%
Irish Moss 14 Fining Boil 65% 10% - 100%
Calcium Chloride (anhydrous) 9 Water Agt Mash 10% 0% - 50%
Wyeast - Beer Nutrient 6 Water Agt Primary 63% 0% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 18% 0% - 50%

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