European Sour Ale - Berliner Weisse

BJCP Style Guide

Top 10 Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
23A.Berliner Weisse	21 L	3.72%	4.19	1.034	1.006		All Grain	2379
Raspberry Berlinerweisse (DME)	3.5 gal	4.49%	9.57	1.049	1.015		extract	2207
Margarita Gose	18.9 L	4.29%	7.71	1.039	1.007		All Grain	1518
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	1485
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	1430
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	1379
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	1131
Pucker Up Baby Berliner Weisse	5 gal	3.46%	8.08	1.034	1.008		All Grain	1114
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	1112
Irn Brulinerweisse	56 L	5.39%	7.33	1.048	1.007		All Grain	867

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Gose Hexad June 19	160 L	4.89%	12.77	1.045	1.007		All Grain	0
Pom Black 6.17.19	6 gal	4.02%	4.17	1.038	1.007		All Grain	6
Mixed Berry Gose	5.5 gal	2.27%	13.64	1.023	1.006		All Grain	9
Small Batch Sour	3 gal	4.36%	6.88	1.041	1.008		All Grain	8
SB31-1: Passionfruit Berliner Weiss	6 gal	3.85%	6.99	1.038	1.009		All Grain	10
Berliner Weisse	24 L	4.44%	7.14	1.042	1.008		All Grain	12
Isaks Ingefära	45 L	2.28%	0	1.050	1.032		All Grain	8
NeBerline	5 gal	7.57%	5.37	1.071	1.014		All Grain	10
Korkscrew Kettle Sour	125 L	4.96%	0	1.052	1.015		All Grain	9
Beetroot sour	20 L	3.51%	0	1.036	1.009		All Grain	12

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	131	German	Grain	base malt	1.6°L	38	51%	14% - 100%
German - Wheat Malt	108	German	Grain	base malt	2°L	37	40%	8% - 60%
American - White Wheat	99	American	Grain	base malt	2.8°L	40	40%	12% - 75%
German - Acidulated Malt	73	German	Grain	acidulated malt	3.4°L	27	7%	1% - 50%
American - Pilsner	69	American	Grain	base malt	1.8°L	37	45%	15% - 100%
American - Wheat	47	American	Grain	base malt	1.8°L	38	40%	4% - 70%
Belgian - Pilsner	40	Belgian	Grain	base malt	1.6°L	37	50%	9% - 74%
American - Pale 2-Row	35	American	Grain	base malt	1.8°L	37	55%	33% - 100%
German - Bohemian Pilsner	30	German	Grain	base malt	1.9°L	38	55%	21% - 99%
Flaked Oats	29		Adjunct	raw	2.2°L	33	10%	3% - 25%

Hops Used In Berliner Weisse Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	34	3.5	80%	17% - 100%
Hallertau Mittelfruh	30	3.75	79%	22% - 100%
Hallertau Hersbrucker	24	4	92%	50% - 100%
Domestic Hallertau	24	3.9	84%	15% - 100%
Citra	21	11	42%	4% - 100%
Cascade	20	7	83%	8% - 100%
Sorachi Ace	14	11.1	49%	10% - 100%
Tettnanger	14	4.5	74%	25% - 100%
Amarillo	14	8.6	50%	19% - 100%
Magnum	13	15	78%	9% - 100%

Steeping Grains Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	2	German	Grain	base malt	2°L	37	53%	50% - 56%
German - Acidulated Malt	1	German	Grain	acidulated malt	3.4°L	27	44%	44% - 44%
Briess - Brewers Yellow Corn Flakes	1	American	Grain	base malt	0.8°L	34.5	50%	50% - 50%
German - Carapils	1	German	Grain	crystal malt	1.3°L	35	100%	100% - 100%
Briess - Rice, Flaked	1	American	Grain	base malt	1°L	32.2	50%	50% - 50%
German - Pilsner	1	German	Grain	base malt	1.6°L	38	50%	50% - 50%
Raspberry	1		Fruit	fruit	0°L	3.15	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	100	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	23	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - German Ale/ Kölsch Yeast WLP029	21	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - Lactobacillus 5335	19	Wyeast	Ale	0.09	-	75%	60°F	95°F
Fermentis / Safale - Safale - German Ale Yeast K-97	16	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Berliner Weisse Blend WLP630	12	White Labs	Ale	Medium	Medium	76.5%	68°F	70°F
Fermentis / Safale - Safale - English Ale Yeast S-04	12	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Lactobacillus Brevis	12	White Labs	Ales	Low	Low	80%	70°F	95°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	11	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Wyeast - American Ale 1056	8	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Lactic acid	46	Other	Whirlpool	62%	3% - 100%
Gypsum	42	Water Agt	Mash	11%	0% - 100%
Calcium Chloride	41	Water Agt	Mash	9%	0% - 83%
Whirlfloc	20	Fining	Boil	40%	0% - 100%
Table Salt	14	Flavor	Mash	11%	0% - 85%
Irish Moss	13	Fining	Boil	68%	1% - 100%
Epsom Salt	8	Water Agt	Mash	2%	0% - 8%
Baking Soda	6	Water Agt	Sparge	11%	0% - 50%
Phosphoric acid	6	Water Agt	Mash	86%	74% - 100%
Chalk	4	Water Agt	Mash	19%	0% - 50%

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