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 | 7465 | |
| Catharina Sour - Mango |
23 L | 4.38% | 7.73 | 1.040 | 1.007 | BIAB | 5536 | |
| Goodbelly kettle sour base |
7 gal | 4.28% | 3.23 | 1.039 | 1.007 | All Grain | 5478 | |
| Berliner Weisse- Full Sour Mash |
3 gal | 4.53% | 6.72 | 1.048 | 1.013 | All Grain | 4281 | |
| Ich Bin Ein Berliner-Weisse |
6 gal | 3.1% | 1.25 | 1.033 | 1.009 | All Grain | 4272 | |
| Pina Colada Milshake Sour |
15 L | 4.97% | 5.91 | 1.053 | 1.015 | All Grain | 4099 | |
| Lemon Sour |
20 L | 3.54% | 6.67 | 1.035 | 1.008 | All Grain | 3824 | |
| nanaimo vice |
6 gal | 4.09% | 8.19 | 1.035 | 1.004 | All Grain | 3700 | |
| Pineapple sour |
23 L | 5.03% | 5.13 | 1.049 | 1.010 | All Grain | 3574 | |
| sour wheat |
20 L | 4.51% | 4.4 | 1.036 | 1.002 | All Grain | 3189 |
Newest Berliner Weisse (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Pastry Blackberry Sour |
200 L | 7.98% | 6.43 | 1.078 | 1.017 | All Grain | 54 | |
| plum crazy |
5.5 gal | 3.61% | 5.7 | 1.032 | 1.005 | All Grain | 46 | |
| Baja Bug Sour |
150 gal | 5.34% | 0 | 1.054 | 1.014 | All Grain | 64 | |
| Raspberry Sour Ale |
5.5 gal | 6.3% | 15.74 | 1.062 | 1.014 | All Grain | 66 | |
| Awesome Recipe |
23 L | 3.01% | 0 | 1.031 | 1.008 | All Grain | 64 | |
| Pine Berry Weisse |
21 L | 6.34% | 3.89 | 1.056 | 1.008 | All Grain | 120 | |
| Krutipysk |
20 L | 6.32% | 25.73 | 1.055 | 1.007 | All Grain | 110 | |
| Krutipysk |
20 L | 6.55% | 14.21 | 1.057 | 1.007 | All Grain | 75 | |
| Lutra Sour ale |
5.5 gal | 4.91% | 0 | 1.048 | 1.011 | All Grain | 93 | |
| Peach sour |
5.5 gal | 4.16% | 2.39 | 1.042 | 1.010 | All Grain | 116 |
Fermentables Used In Berliner Weisse (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - White Wheat | 227 | American | Grain | base malt |
2.8°L
|
40 | 36% | 4% - 70% |
| American - Pilsner | 196 | American | Grain | base malt |
1.8°L
|
37 | 53% | 15% - 100% |
| German - Pilsner | 188 | German | Grain | base malt |
1.6°L
|
38 | 50% | 5% - 100% |
| German - Wheat Malt | 175 | German | Grain | base malt |
2°L
|
37 | 38% | 3% - 71% |
| German - Acidulated Malt | 167 | German | Grain | acidulated malt |
3.4°L
|
27 | 7% | 1% - 25% |
| Flaked Oats | 155 | Adjunct | raw |
2.2°L
|
33 | 11% | 2% - 100% | |
| American - Wheat | 129 | American | Grain | base malt |
1.8°L
|
38 | 35% | 8% - 61% |
| US - Pale 2-Row | 126 | US | Grain | base malt |
1.8°L
|
37 | 56% | 7% - 100% |
| Flaked Wheat | 98 | Adjunct | raw |
2°L
|
34 | 15% | 2% - 52% | |
| Lactose (Milk Sugar) | 71 | Sugar | sugar |
1°L
|
41 | 7% | 1% - 33% |
Hops Used In Berliner Weisse (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Citra | 87 | 11 | 51% | 2% - 100% |
| Saaz | 80 | 3.5 | 82% | 9% - 100% |
| Hallertau Mittelfruh | 70 | 3.75 | 86% | 14% - 100% |
| Cascade | 56 | 7 | 62% | 3% - 100% |
| Magnum | 50 | 15 | 84% | 1% - 100% |
| Mosaic | 46 | 12.5 | 48% | 5% - 100% |
| Amarillo | 40 | 8.6 | 41% | 2% - 100% |
| Hallertau Hersbrucker | 39 | 4 | 75% | 17% - 100% |
| Centennial | 34 | 10 | 47% | 5% - 100% |
| Domestic Hallertau | 32 | 3.9 | 88% | 25% - 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% | |
| American - Carapils (Dextrine Malt) | 2 | American | Grain | crystal malt |
1.8°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 | 274 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Lallemand - WildBrew Philly Sour | 193 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 36 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Lallemand - WILDBREW™ SOUR PITCH | 35 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F | |
| Wyeast - German Ale 1007 | 28 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Lallemand - Sourvisiae | 27 | Lallemand | Ales | High | Medium | 85% | 50°F | 72°F |
| Fermentis - Safale - English Ale Yeast S-04 | 27 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - Lactobacillus 5335 | 27 | 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 - German Ale Yeast K-97 | 25 | 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 |
|---|---|---|---|---|---|
| Gypsum | 150 | Water Agt | Mash | 10% | 0% - 100% |
| Lactic acid | 148 | Water Agt | Boil | 59% | 0% - 100% |
| Calcium Chloride (dihydrate) | 82 | Water Agt | Mash | 10% | 0% - 100% |
| Epsom Salt | 69 | Water Agt | Mash | 5% | 0% - 36% |
| Calcium Chloride (anhydrous) | 64 | Water Agt | Mash | 10% | 0% - 100% |
| Whirlfloc | 55 | Fining | Boil | 34% | 0% - 100% |
| Yeast Nutrient | 40 | Water Agt | Boil | 21% | 0% - 100% |
| Table Salt | 23 | Water Agt | Boil | 18% | 0% - 100% |
| Phosphoric acid | 23 | Water Agt | Mash | 63% | 0% - 100% |
| Baking Soda | 22 | Water Agt | Mash | 2% | 0% - 25% |
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