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 | 6223 | |
Goodbelly kettle sour base |
7 gal | 4.28% | 3.23 | 1.039 | 1.007 | All Grain | 4409 | |
Catharina Sour - Mango |
23 L | 4.38% | 7.73 | 1.040 | 1.007 | BIAB | 4167 | |
Berliner Weisse- Full Sour Mash |
3 gal | 4.53% | 6.72 | 1.048 | 1.013 | All Grain | 3658 | |
Ich Bin Ein Berliner-Weisse |
6 gal | 3.1% | 1.25 | 1.033 | 1.009 | All Grain | 3212 | |
nanaimo vice |
6 gal | 4.09% | 8.19 | 1.035 | 1.004 | All Grain | 2961 | |
Pineapple sour |
23 L | 5.03% | 5.13 | 1.049 | 1.010 | All Grain | 2819 | |
Pina Colada Milshake Sour |
15 L | 4.97% | 5.91 | 1.053 | 1.015 | All Grain | 2779 | |
sour wheat |
20 L | 4.51% | 4.4 | 1.036 | 1.002 | All Grain | 2446 | |
Philly Sour Base - 10gal |
10 gal | 4.97% | 0 | 1.042 | 1.004 | BIAB | 2262 |
Newest Berliner Weisse (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
STYGGA BRYGG MARSHMALLOW RASPBERRY DREAM #BEEREVERYTHING |
25 L | 6.66% | 0 | 1.058 | 1.007 | All Grain | 4 | |
Berliner Weiss 2024 |
10 gal | 3.22% | 0.92 | 1.029 | 1.004 | extract | 16 | |
Pup's Passion(fruit) |
5.5 gal | 4.39% | 10.5 | 1.039 | 1.006 | All Grain | 11 | |
Coastal Beerfest |
35 gal | 6.71% | 6.13 | 1.051 | 1.000 | All Grain | 20 | |
Knicknackery |
310 gal | 5.62% | 19.24 | 1.056 | 1.013 | All Grain | 14 | |
Raspberry Wheat Sour |
1.5 gal | 7.14% | 8.44 | 1.063 | 1.009 | extract | 24 | |
Smoothie Sour |
11.5 gal | 5.46% | 4.74 | 1.056 | 1.014 | All Grain | 24 | |
SourFrona |
300 L | 5.36% | 27.24 | 1.048 | 1.007 | All Grain | 22 | |
In-tensa |
1200 L | 5.73% | 5.83 | 1.058 | 1.014 | All Grain | 29 | |
Conductor Series 1 |
7 gal | 7.27% | 8.94 | 1.064 | 1.008 | All Grain | 19 |
Fermentables Used In Berliner Weisse (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
American - White Wheat | 208 | American | Grain | base malt |
2.8°L
|
40 | 37% | 4% - 70% |
German - Pilsner | 182 | German | Grain | base malt |
1.6°L
|
38 | 50% | 5% - 100% |
American - Pilsner | 176 | American | Grain | base malt |
1.8°L
|
37 | 53% | 15% - 100% |
German - Wheat Malt | 164 | German | Grain | base malt |
2°L
|
37 | 38% | 3% - 71% |
German - Acidulated Malt | 157 | German | Grain | acidulated malt |
3.4°L
|
27 | 8% | 1% - 25% |
Flaked Oats | 140 | Adjunct | raw |
2.2°L
|
33 | 11% | 2% - 100% | |
US - Pale 2-Row | 122 | US | Grain | base malt |
1.8°L
|
37 | 56% | 7% - 100% |
American - Wheat | 113 | American | Grain | base malt |
1.8°L
|
38 | 35% | 8% - 61% |
Flaked Wheat | 89 | Adjunct | raw |
2°L
|
34 | 15% | 2% - 52% | |
Lactose (Milk Sugar) | 60 | 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 | 77 | 11 | 53% | 2% - 100% |
Saaz | 69 | 3.5 | 80% | 9% - 100% |
Hallertau Mittelfruh | 57 | 3.75 | 92% | 14% - 100% |
Cascade | 54 | 7 | 63% | 3% - 100% |
Mosaic | 40 | 12.5 | 46% | 5% - 100% |
Hallertau Hersbrucker | 37 | 4 | 77% | 25% - 100% |
Amarillo | 36 | 8.6 | 38% | 2% - 100% |
Magnum | 36 | 15 | 82% | 1% - 100% |
Domestic Hallertau | 31 | 3.9 | 93% | 33% - 100% |
Sorachi Ace | 27 | 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 | 245 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Lallemand - WildBrew Philly Sour | 118 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
White Labs - California Ale Yeast WLP001 | 35 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Lallemand - WILDBREW™ SOUR PITCH | 31 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F | |
Wyeast - German Ale 1007 | 30 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
Wyeast - Lactobacillus 5335 | 25 | 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 - English Ale Yeast S-04 | 24 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
White Labs - Berliner Weisse Blend WLP630 | 23 | 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 |
Other Ingredients Used In Berliner Weisse (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Lactic acid | 116 | Water Agt | Mash | 62% | 0% - 100% |
Gypsum | 114 | Water Agt | Mash | 11% | 0% - 100% |
Calcium Chloride (dihydrate) | 65 | Water Agt | Mash | 9% | 0% - 100% |
Epsom Salt | 50 | Water Agt | Mash | 6% | 0% - 36% |
Whirlfloc | 45 | Water Agt | Boil | 36% | 0% - 100% |
Calcium Chloride (anhydrous) | 43 | Water Agt | Mash | 10% | 0% - 100% |
Yeast Nutrient | 24 | Water Agt | Boil | 20% | 0% - 91% |
Table Salt | 23 | Herb | Boil | 18% | 0% - 100% |
Irish Moss | 21 | Fining | Boil | 47% | 0% - 100% |
Sea salt | 17 | Spice | Boil | 21% | 0% - 100% |