Sour Ale - Berliner Weisse

Top 10 Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
PK Berliner	5.5 gal	3.02%	3.56	1.031	1.008		All Grain	2055
Ich Bin Ein Berliner-Weisse	6 gal	3.1%	1.25	1.033	1.009		All Grain	1774
Berliner Weisse- Full Sour Mash	3 gal	4.53%	6.72	1.048	1.013		All Grain	1715
Raspberry Sour	5.5 gal	6.13%	16.37	1.058	1.011		All Grain	1687
Berliner Weisse	5 gal	3.71%	0	1.038	1.009		All Grain	1403
Watermelon Berliner Weisse Kettle Sour	21 L	3.57%	12.38	1.036	1.009		All Grain	1380
Cucumber Watermelon Mint Berliner Weisse	25 L	3.15%	3.39	1.031	1.007		All Grain	1328
Goodbelly kettle sour base	7 gal	4.28%	3.23	1.039	1.007		All Grain	1326
nanaimo vice	6 gal	4.09%	8.19	1.035	1.004		All Grain	1179
sour wheat	20 L	4.51%	4.4	1.036	1.002		All Grain	1010

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
basic pastry sour	32 gal	5.45%	4.92	1.060	1.019		All Grain	3
sour	100 gal	5%	0	1.051	1.013		All Grain	8
Gose	32 gal	4.54%	10.39	1.045	1.010		All Grain	10
Extract berliner weisse	6.5 gal	2.06%	0	1.039	1.023		extract	8
BassClef - Strawberry Rhubarb Gose (Kettle Sour)	5.5 gal	4.76%	14.69	1.044	1.007		BIAB	15
Berliner Weisse	3.8 L	3.5%	9.47	1.033	1.006		All Grain	12
Mangalore, june 2019	2175 L	4.61%	6.6	1.045	1.010		All Grain	7
Berliner Weisse	5.25 gal	5.25%	4.18	1.052	1.012		BIAB	12
Dry Hopped Sour	340 L	5.12%	0	1.048	1.008		All Grain	14
Raspberry Sour	6.5 gal	2.74%	13.32	1.052	1.031		All Grain	18

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	140	German	Grain	base malt	1.6°L	38	50%	5% - 100%
American - White Wheat	107	American	Grain	base malt	2.8°L	40	39%	4% - 60%
German - Wheat Malt	107	German	Grain	base malt	2°L	37	40%	5% - 71%
German - Acidulated Malt	79	German	Grain	acidulated malt	3.4°L	27	8%	1% - 24%
American - Pilsner	76	American	Grain	base malt	1.8°L	37	51%	15% - 84%
American - Pale 2-Row	62	American	Grain	base malt	1.8°L	37	57%	7% - 100%
American - Wheat	43	American	Grain	base malt	1.8°L	38	37%	12% - 61%
Flaked Wheat	37		Adjunct	raw	2°L	34	20%	2% - 52%
Flaked Oats	36		Adjunct	raw	2.2°L	33	9%	2% - 30%
Belgian - Pilsner	30	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	39	3.5	83%	9% - 100%
Citra	32	11	49%	2% - 100%
Hallertau Hersbrucker	29	4	78%	25% - 100%
Hallertau Mittelfruh	27	3.75	89%	10% - 100%
Cascade	25	7	68%	20% - 100%
Domestic Hallertau	22	3.9	91%	33% - 100%
Mosaic	19	12.5	48%	5% - 100%
Amarillo	16	8.6	38%	6% - 100%
Tettnanger	15	4.5	75%	13% - 100%
Magnum	15	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%
Belgian - Cara 45L	1	Belgian	Grain	crystal malt	42°L	34	46%	46% - 46%
American - Caramel / Crystal 10L	1	American	Grain	crystal malt	10°L	35	100%	100% - 100%
Belgian - De-Bittered Black	1	Belgian	Grain	roasted malt	566°L	34	8%	8% - 8%
American - Caramel / Crystal 40L	1	American	Grain	crystal malt	40°L	34	26%	26% - 26%
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%
American - White Wheat	1	American	Grain	base malt	2.8°L	40	100%	100% - 100%

Yeasts Used In Berliner Weisse Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis / Safale - Safale - American Ale Yeast US-05	115	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
Wyeast - Berliner Weisse Blend 3191	20	Wyeast	Ale	0.06	Low	75%	68°F	72°F
White Labs - Berliner Weisse Blend WLP630	20	White Labs	Ale	Medium	Medium	76.5%	68°F	70°F
White Labs - California Ale Yeast WLP001	19	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - German Ale/ Kölsch Yeast WLP029	14	White Labs	Ale	Medium	Medium	75%	65°F	69°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	14	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Wyeast - Lactobacillus 5335	12	Wyeast	Ale	0.09	-	75%	60°F	95°F
Fermentis / Safale - Safale - German Ale Yeast K-97	11	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Fermentis / Safale - Safale - English Ale Yeast S-04	8	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	23	Water Agt	Mash	61%	0% - 100%
Gypsum	14	Water Agt	Mash	23%	0% - 100%
Irish Moss	13	Fining	Boil	75%	10% - 100%
Table Salt	10	Water Agt	Mash	19%	0% - 100%
Whirlfloc	10	Fining	Boil	44%	8% - 100%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	21%	0% - 67%
Epsom Salt	7	Water Agt	Mash	7%	0% - 21%
Baking Soda	2	Water Agt	Mash	7%	0% - 14%
Chalk	2	Water Agt	Mash	16%	7% - 25%
Phosphoric acid	2	Water Agt	Mash	53%	40% - 67%

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