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	2398
PK Berliner	5.5 gal	3.02%	3.56	1.031	1.008		All Grain	2211
Ich Bin Ein Berliner-Weisse	6 gal	3.1%	1.25	1.033	1.009		All Grain	1905
Berliner Weisse- Full Sour Mash	3 gal	4.53%	6.72	1.048	1.013		All Grain	1885
Watermelon Berliner Weisse Kettle Sour	21 L	3.57%	12.38	1.036	1.009		All Grain	1879
Goodbelly kettle sour base	7 gal	4.28%	3.23	1.039	1.007		All Grain	1651
Berliner Weisse	5 gal	3.71%	0	1.038	1.009		All Grain	1593
Cucumber Watermelon Mint Berliner Weisse	25 L	3.15%	3.39	1.031	1.007		All Grain	1451
nanaimo vice	6 gal	4.09%	8.19	1.035	1.004		All Grain	1256
sour wheat	20 L	4.51%	4.4	1.036	1.002		All Grain	1246

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Natalie ever after	20 L	7.42%	42.13	1.067	1.010		All Grain	6
first sour	21 L	4.53%	0	1.046	1.012		All Grain	2
Fixed Where the Rubber Meets the Peach Road	11 gal	6.41%	3.92	1.062	1.013		All Grain	11
Arándano Sour Eterna	52 L	4.4%	0	1.041	1.008		All Grain	3
Basic Berliner Weisse	5.5 gal	4.36%	0	1.039	1.005		BIAB	3
Berliner	20 L	3.86%	0	1.037	1.008		All Grain	6
Ingen jul utan weisse	10 L	4.26%	0	1.043	1.011		Partial Mash	10
Peach Berliner Weisse	25 L	3.39%	0	1.032	1.006		All Grain	9
theoretical sour	10 L	9.09%	8.17	1.089	1.020		BIAB	4
Melão Azedo - Catharina Sour	24 L	5.06%	0	1.050	1.012		BIAB	57

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	143	German	Grain	base malt	1.6°L	38	50%	5% - 100%
American - White Wheat	116	American	Grain	base malt	2.8°L	40	40%	4% - 60%
German - Wheat Malt	114	German	Grain	base malt	2°L	37	40%	5% - 71%
American - Pilsner	90	American	Grain	base malt	1.8°L	37	50%	15% - 84%
German - Acidulated Malt	84	German	Grain	acidulated malt	3.4°L	27	8%	1% - 24%
American - Pale 2-Row	70	American	Grain	base malt	1.8°L	37	55%	7% - 100%
American - Wheat	48	American	Grain	base malt	1.8°L	38	38%	12% - 61%
Flaked Oats	45		Adjunct	raw	2.2°L	33	9%	2% - 20%
Flaked Wheat	39		Adjunct	raw	2°L	34	19%	2% - 52%
Belgian - Pilsner	35	Belgian	Grain	base malt	1.6°L	37	55%	10% - 95%

Hops Used In Berliner Weisse Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	43	3.5	82%	9% - 100%
Citra	34	11	48%	2% - 100%
Hallertau Hersbrucker	29	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%
Mosaic	20	12.5	45%	5% - 100%
Amarillo	19	8.6	43%	6% - 100%
Magnum	18	15	85%	1% - 100%
Sorachi Ace	18	11.1	58%	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	Grain	base malt	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	133	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
White Labs - Berliner Weisse Blend WLP630	22	White Labs	Ale	Medium	Medium	76.5%	68°F	70°F
Wyeast - German Ale 1007	20	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - California Ale Yeast WLP001	20	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Berliner Weisse Blend 3191	19	Wyeast	Ale	0.06	Low	75%	68°F	72°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	16	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	13	Wyeast	Ale	0.09	-	75%	60°F	95°F
Fermentis - Safale - German Ale Yeast K-97	10	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	30	Water Agt	Boil	60%	0% - 100%
Gypsum	19	Water Agt	Mash	19%	0% - 100%
Whirlfloc	13	Fining	Boil	38%	0% - 100%
Irish Moss	13	Fining	Boil	75%	10% - 100%
Table Salt	13	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	21%	0% - 67%
Epsom Salt	7	Water Agt	Mash	7%	0% - 21%
Chalk	3	Water Agt	Mash	27%	7% - 50%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	17%	0% - 42%
Citric acid	2	Water Agt	Mash	52%	9% - 95%

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