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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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