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	2806
PK Berliner	5.5 gal	3.02%	3.56	1.031	1.008		All Grain	2341
Watermelon Berliner Weisse Kettle Sour	21 L	3.57%	12.38	1.036	1.009		All Grain	2108
Berliner Weisse- Full Sour Mash	3 gal	4.53%	6.72	1.048	1.013		All Grain	1993
Ich Bin Ein Berliner-Weisse	6 gal	3.1%	1.25	1.033	1.009		All Grain	1976
Goodbelly kettle sour base	7 gal	4.28%	3.23	1.039	1.007		All Grain	1824
Berliner Weisse	5 gal	3.71%	0	1.038	1.009		All Grain	1675
Blueberry Sour Ale	5.5 gal	4.66%	14.24	1.049	1.013		All Grain	1391
sour wheat	20 L	4.51%	4.4	1.036	1.002		All Grain	1341
nanaimo vice	6 gal	4.09%	8.19	1.035	1.004		All Grain	1314

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ananasnuri Pineapple Sour Ale (Dai Kide)	15 L	3.91%	42.91	1.039	1.009		extract	7
Milky hoppy sour	8 L	10.16%	53.64	1.106	1.028		All Grain	14
Awesome Recipe	50 L	5.96%	9.64	1.055	1.010		All Grain	1
Sour	10 L	6.38%	0	1.065	1.016		All Grain	10
Berliner Vice	5.5 gal	3.88%	6.59	1.038	1.009		All Grain	18
Chili Raspberry Sour	20.8 L	5.19%	8.79	1.049	1.010		All Grain	21
spice sour	9 L	3.03%	10.77	1.032	1.009		All Grain	34
Bitch's Brew	5.5 gal	5.23%	8.21	1.050	1.010		All Grain	28
Kaki Sour	20.8 L	4.83%	11.02	1.049	1.012		All Grain	20
blueberry raspberry sour	12 gal	3.56%	11.42	1.051	1.024		All Grain	34

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	144	German	Grain	base malt	1.6°L	38	50%	5% - 100%
German - Wheat Malt	118	German	Grain	base malt	2°L	37	40%	5% - 71%
American - White Wheat	116	American	Grain	base malt	2.8°L	40	40%	4% - 60%
American - Pilsner	93	American	Grain	base malt	1.8°L	37	51%	15% - 84%
German - Acidulated Malt	90	German	Grain	acidulated malt	3.4°L	27	8%	1% - 24%
American - Pale 2-Row	72	American	Grain	base malt	1.8°L	37	56%	7% - 100%
American - Wheat	51	American	Grain	base malt	1.8°L	38	36%	8% - 61%
Flaked Oats	46		Adjunct	raw	2.2°L	33	9%	2% - 20%
Flaked Wheat	39		Adjunct	raw	2°L	34	19%	2% - 52%
Belgian - Pilsner	37	Belgian	Grain	base malt	1.6°L	37	54%	5% - 95%

Hops Used In Berliner Weisse Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	42	3.5	82%	9% - 100%
Citra	37	11	48%	2% - 100%
Hallertau Hersbrucker	28	4	78%	25% - 100%
Hallertau Mittelfruh	27	3.75	91%	41% - 100%
Domestic Hallertau	26	3.9	93%	33% - 100%
Cascade	26	7	71%	20% - 100%
Amarillo	21	8.6	44%	6% - 100%
Mosaic	20	12.5	46%	5% - 100%
Magnum	19	15	81%	1% - 100%
Sorachi Ace	19	11.1	57%	20% - 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%
Belgian - Cara 45L	1	Belgian	Grain	crystal malt	42°L	34	46%	46% - 46%
Briess - Brewers Oat Flakes	1	American	Adjunct	other	2.5°L	32.2	50%	50% - 50%
American - Caramel / Crystal 40L	1	American	Grain	crystal malt	40°L	34	26%	26% - 26%
Belgian - De-Bittered Black	1	Belgian	Grain	roasted malt	566°L	34	8%	8% - 8%
American - Pale 2-Row	1	American	Grain	base malt	1.8°L	37	50%	50% - 50%
Belgian - Special B	1	Belgian	Grain	roasted malt	115°L	34	46%	46% - 46%
American - Pale 6-Row	1	American	Grain	base malt	1.8°L	35	33%	33% - 33%
Canadian - Honey Malt	1	Canadian	Grain	base malt	25°L	37	74%	74% - 74%

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	138	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	22	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - Berliner Weisse Blend WLP630	22	White Labs	Ale	Medium	Medium	76.5%	68°F	70°F
Wyeast - Berliner Weisse Blend 3191	20	Wyeast	Ale	0.06	Low	75%	68°F	72°F
White Labs - California Ale Yeast WLP001	19	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	15	White Labs	Ale	Med-High	Low	85%	70°F	85°F
White Labs - German Ale/ Kölsch Yeast WLP029	15	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - Lactobacillus 5335	15	Wyeast	Ale	0.09	-	75%	60°F	95°F
Fermentis - Safale - German Ale Yeast K-97	11	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	10	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Lactic acid	34	Water Agt	Mash	58%	0% - 100%
Gypsum	21	Water Agt	Mash	17%	0% - 100%
Whirlfloc	15	Fining	Boil	33%	0% - 100%
Table Salt	13	Flavor	Boil	14%	0% - 100%
Irish Moss	13	Herb	Boil	75%	10% - 100%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	21%	0% - 67%
Epsom Salt	9	Water Agt	Mash	6%	0% - 21%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	25%	0% - 100%
Oregon Fruit - Red Raspberry	3	Other	Kegging	22%	9% - 28%
Chalk	3	Water Agt	Mash	27%	7% - 50%

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