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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 4529
Watermelon Berliner Weisse Kettle Sour
21 L 3.57% 12.38 1.036 1.009
All Grain 3642
Goodbelly kettle sour base
7 gal 4.28% 3.23 1.039 1.007
All Grain 2730
Berliner Weisse- Full Sour Mash
3 gal 4.53% 6.72 1.048 1.013
All Grain 2451
Ich Bin Ein Berliner-Weisse
6 gal 3.1% 1.25 1.033 1.009
All Grain 2227
Catharina Sour - Mango
23 L 4.38% 7.73 1.040 1.007
BIAB 1867
nanaimo vice
6 gal 4.09% 8.19 1.035 1.004
All Grain 1640
sour wheat
20 L 4.51% 4.4 1.036 1.002
All Grain 1565
A Case of Sour Grapes - Berliner Weisse
16 L 2.91% 3.42 1.030 1.007
extract 1277
Sour Cherry Stout
5.5 gal 5.39% 20.81 1.058 1.016
All Grain 1250

Newest Berliner Weisse Recipes

Title Size ABV IBU OG FG Color Method Views
Sour Collab
310 gal 6.6% 4.56 1.067 1.017
All Grain 1
Guava
375 L 3.85% 5.91 1.035 1.006
All Grain 5
Raspberry Berliner Weisse V2
12.5 gal 4.18% 5.74 1.036 1.005
All Grain 9
Tim's Tropical Getaway
5 gal 7.89% 6.18 1.079 1.019
All Grain 6
Mango, Pineapple, Vanilla, Coconut Sour
13 L 5.99% 4.07 1.060 1.014
All Grain 26
Rhubarb Pie Sour
5 gal 6.03% 5.65 1.063 1.017
BIAB 6
Peach Kettle Sour
5.75 gal 5.16% 2.89 1.047 1.008
All Grain 6
Raspberry & Licorice Sour
13 L 5.63% 4.79 1.057 1.014
All Grain 13
Mango & Pineapple Sour Ale
12 L 5.03% 0 1.051 1.013
All Grain 8
Raspberry Berliner Weisse
1400 L 4.08% 2.28 1.045 1.014
All Grain 14

Fermentables Used In Berliner Weisse Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 112 German Grain base malt 1.6°L
38 50% 5% - 100%
American - White Wheat 91 American Grain base malt 2.8°L
40 39% 4% - 59%
German - Wheat Malt 88 German Grain base malt 2°L
37 40% 11% - 71%
American - Pilsner 72 American Grain base malt 1.8°L
37 51% 15% - 86%
German - Acidulated Malt 71 German Grain acidulated malt 3.4°L
27 8% 1% - 24%
Pale 2-Row 55 Grain base malt 1.8°L
37 56% 7% - 100%
American - Wheat 37 American Grain base malt 1.8°L
38 38% 9% - 61%
Flaked Oats 35 Adjunct raw 2.2°L
33 10% 2% - 23%
Flaked Wheat 30 Adjunct raw 2°L
34 20% 3% - 50%
Belgian - Pilsner 22 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 37 11 51% 2% - 100%
Saaz 33 3.5 87% 9% - 100%
Hallertau Hersbrucker 22 4 81% 25% - 100%
Domestic Hallertau 22 3.9 91% 33% - 100%
Cascade 21 7 69% 20% - 100%
Hallertau Mittelfruh 18 3.75 92% 47% - 100%
Mosaic 16 12.5 42% 5% - 100%
Amarillo 13 8.6 36% 6% - 100%
Tettnanger 12 4.5 73% 13% - 100%
Magnum 11 15 82% 1% - 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%

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-05 103 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Berliner Weisse Blend WLP630 19 White Labs Ale Medium Medium 76.5% 68°F 70°F
Wyeast - Berliner Weisse Blend 3191 18 Wyeast Ale 0.06 Low 75% 68°F 72°F
White Labs - California Ale Yeast WLP001 15 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 13 White Labs Ale Medium Medium 75% 65°F 69°F
Wyeast - German Ale 1007 13 Wyeast Ale 0.11 Low 75% 55°F 68°F
Wyeast - Lactobacillus 5335 12 Wyeast Ale 0.09 - 75% 60°F 95°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 12 White Labs Ale Med-High Low 85% 70°F 85°F
Fermentis - Safale - English Ale Yeast S-04 10 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - German Ale Yeast K-97 9 Fermentis / Safale Ale .104 High 81% 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 58% 2% - 100%
Gypsum 15 Water Agt Mash 17% 0% - 100%
Irish Moss 13 Fining Boil 68% 10% - 100%
Whirlfloc 11 Fining Boil 32% 4% - 100%
Table Salt 9 Water Agt Mash 24% 0% - 100%
Epsom Salt 8 Water Agt Mash 6% 0% - 21%
Calcium Chloride (dihydrate) 8 Water Agt Mash 12% 0% - 42%
Calcium Chloride (dihydrate) 3 Water Agt Mash 2% 0% - 7%
Phosphoric acid 2 Water Agt Mash 53% 40% - 67%
Baking Soda 2 Water Agt Mash 13% 0% - 25%

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