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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
Raspberry Sour
5.5 gal 6.13% 16.37 1.058 1.011
All Grain 6670
Watermelon Berliner Weisse Kettle Sour
21 L 3.57% 12.38 1.036 1.009
All Grain 5633
Goodbelly kettle sour base
7 gal 4.28% 3.23 1.039 1.007
All Grain 3789
Catharina Sour - Mango
23 L 4.38% 7.73 1.040 1.007
BIAB 3548
Berliner Weisse- Full Sour Mash
3 gal 4.53% 6.72 1.048 1.013
All Grain 3396
Ich Bin Ein Berliner-Weisse
6 gal 3.1% 1.25 1.033 1.009
All Grain 2947
nanaimo vice
6 gal 4.09% 8.19 1.035 1.004
All Grain 2551
Pineapple sour
23 L 5.03% 5.13 1.049 1.010
All Grain 2543
Pina Colada Milshake Sour
15 L 4.97% 5.91 1.053 1.015
All Grain 2212
sour wheat
20 L 4.51% 4.4 1.036 1.002
All Grain 2211

Newest Berliner Weisse (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
1240 gal 4.52% 1.35 1.043 1.008
All Grain 2
Sugar Booger Polwegian Sour
15 gal 4.68% 16 1.042 1.006
All Grain 11
Tropi MH
2000 L 4.44% 0 1.048 1.014
All Grain 12
sour beer
300 L 0.06% 0 1.001 1.000
All Grain 57
Funktional Raspberry Sour 55
5 gal 4.89% 12.47 1.050 1.012
extract 15
florida weiss
1250 L 4.84% 8.17 1.052 1.015
All Grain 61
Prickly Pear Sour Weisse
5.5 gal 4.36% 16.78 1.038 1.005
BIAB 32
Sour Ale
85 gal 4% 12.22 1.038 1.007
All Grain 27
Loveseat Kayaking
310 gal 5.44% 18.61 1.055 1.014
All Grain 66
Philly sour
15 L 5.8% 0 1.052 1.007
All Grain 30

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - White Wheat 193 American Grain base malt 2.8°L
40 38% 4% - 63%
German - Pilsner 177 German Grain base malt 1.6°L
38 50% 5% - 100%
American - Pilsner 158 American Grain base malt 1.8°L
37 52% 15% - 100%
German - Wheat Malt 154 German Grain base malt 2°L
37 39% 3% - 71%
German - Acidulated Malt 136 German Grain acidulated malt 3.4°L
27 8% 1% - 25%
US - Pale 2-Row 118 US Grain base malt 1.8°L
37 56% 7% - 100%
Flaked Oats 114 Adjunct raw 2.2°L
33 10% 2% - 25%
American - Wheat 103 American Grain base malt 1.8°L
38 35% 8% - 61%
Flaked Wheat 72 Adjunct raw 2°L
34 16% 3% - 52%
Lactose (Milk Sugar) 50 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 67 11 53% 2% - 100%
Saaz 61 3.5 80% 9% - 100%
Hallertau Mittelfruh 52 3.75 93% 14% - 100%
Cascade 47 7 64% 3% - 100%
Mosaic 35 12.5 48% 5% - 100%
Hallertau Hersbrucker 34 4 78% 25% - 100%
Magnum 32 15 86% 1% - 100%
Amarillo 30 8.6 36% 2% - 100%
Domestic Hallertau 29 3.9 92% 33% - 100%
Sorachi Ace 26 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-05 225 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 87 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
White Labs - California Ale Yeast WLP001 30 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - German Ale 1007 29 Wyeast Ale 0.11 Low 75% 55°F 68°F
Wyeast - Lactobacillus 5335 24 Wyeast Ale 0.09 - 75% 60°F 95°F
Lallemand - WILDBREW™ SOUR PITCH 23 Wilds & Sours Low Low 0% 86°F 104°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 22 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
White Labs - Berliner Weisse Blend WLP630 22 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
Wyeast - Berliner Weisse Blend 3191 21 Wyeast Ale 0.06 Low 75% 68°F 72°F

Other Ingredients Used In Berliner Weisse (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 97 Water Agt Mash 61% 0% - 100%
Gypsum 87 Water Agt Mash 10% 0% - 100%
Calcium Chloride (dihydrate) 46 Water Agt Mash 8% 0% - 100%
Whirlfloc 37 Fining Boil 36% 0% - 100%
Epsom Salt 37 Water Agt Mash 7% 0% - 36%
Calcium Chloride (anhydrous) 30 Water Agt Mash 14% 0% - 100%
Table Salt 23 Water Agt Mash 18% 0% - 100%
Irish Moss 17 Fining Boil 58% 9% - 100%
Wyeast - Beer Nutrient 15 Water Agt Boil 43% 0% - 100%
Coriander Seed 13 Spice Mash 22% 0% - 100%

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