European Sour Ale - Berliner Weisse

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	2080
Raspberry Berlinerweisse (DME)	3.5 gal	4.49%	9.57	1.049	1.015		extract	1824
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	1332
Berliner malina	20 L	4.29%	8.22	9.85633	1.72816		All Grain	1276
Sour	720 L	2.77%	7.9	1.03	1.008		All Grain	1253
Margarita Gose	18.9 L	4.29%	7.71	1.039	1.007		All Grain	1097
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	1016
Pucker Up Baby Berliner Weisse	5 gal	3.46%	8.08	1.034	1.008		All Grain	1002
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.01		All Grain	893
Irn Brulinerweisse	56 L	5.39%	7.33	1.048	1.007		All Grain	780

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Berliner Weisse	5.5 gal	2.85%	2.52	1.029	1.007		BIAB	9
Kettle-sur	21 L	3.22%	0	1.031	1.006		All Grain	6
Pink-Banded Sister	5.5 gal	3.67%	0	1.041	1.013		All Grain	5
Berliner Weisse	5.75 gal	4.12%	0	1.037	1.005		BIAB	8
Full Fraise	20 L	5.87%	16.39	1.055	1.01		All Grain	9
Cariño sour	5.5 gal	4.6%	4.09	1.046	1.011		All Grain	8
Gluten-Free 23A Berliner Weiss	5 gal	3.45%	7.21	1.032	1.005		extract	9
MTF Berliner Weisse	12 gal	3.87%	0	1.034	1.005		All Grain	17
little man champagne	6 gal	3.31%	8.08	1.033	1.007		BIAB	7
Hoppy Sour	25 L	4.75%	18.84	1.047	1.011		All Grain	19

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	113	German	Grain	Base malt	1.6 °L	38	53%	15% - 100%
Wheat Malt	92	German	Grain	Base malt	2 °L	37	40%	10% - 60%
White Wheat	81	American	Grain	Base malt	2.8 °L	40	41%	12% - 75%
Acidulated Malt	60	German	Grain	Acidulated malt	3.4 °L	27	7%	1% - 50%
Pilsner	58	American	Grain	Base malt	1.8 °L	37	44%	15% - 100%
Wheat	40	American	Grain	Base malt	1.8 °L	38	40%	4% - 70%
Pilsner	38	Belgian	Grain	Base malt	1.6 °L	37	49%	7% - 74%
Pale 2-Row	27	American	Grain	Base malt	1.8 °L	37	55%	20% - 100%
Flaked Oats	26		Adjunct	Raw	2.2 °L	33	10%	2% - 25%
Bohemian Pilsner	23	German	Grain	Base malt	1.9 °L	38	53%	15% - 99%

Hops Used In Berliner Weisse Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	33	3.3	80%	19% - 100%
Hallertau Mittelfruh	22	4	79%	22% - 100%
Domestic Hallertau	19	3.9	84%	15% - 100%
Hallertau Hersbrucker	19	4.6	95%	50% - 100%
Cascade	17	6	76%	8% - 100%
Citra	16	13.5	48%	4% - 100%
Amarillo	14	8.6	50%	19% - 100%
Sorachi Ace	13	11.1	56%	10% - 100%
Magnum	11	14.5	80%	9% - 100%
Tettnanger	11	4.5	74%	30% - 100%

Steeping Grains Used In Berliner Weisse Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	1		Adjunct	Raw	0.5 °L	40	50%	50% - 50%
Raspberry	1		Fruit	Fruit	0 °L	3.15	100%	100% - 100%
Flaked Rice	1		Adjunct	Raw	0.5 °L	40	50%	50% - 50%
Acidulated Malt	1	German	Grain	Acidulated malt	3.4 °L	27	44%	44% - 44%
Carapils	1	German	Grain	Crystal malt	1.3 °L	35	100%	100% - 100%
Wheat Malt	1	German	Grain	Base malt	2 °L	37	56%	56% - 56%

Yeasts Used In Berliner Weisse Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	87	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
German Ale/ Kölsch Yeast WLP029	18	White Labs	Ale	Medium	Medium	75	65°F	69°F
German Ale 1007	16	Wyeast	Ale	0.11	Low	75	55°F	68°F
Safale - German Ale Yeast K-97	15	Fermentis / Safale	Ale	.104	High	81	54°F	77°F
Lactobacillus 5335	15	Wyeast	Ale	0.09	-	75	60°F	95°F
Saccharomyces "Bruxellensis" Trois WLP644	13	White Labs	Ale	Med-High	Low	85	70°F	85°F
Safale - English Ale Yeast S-04	11	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
Berliner Weisse Blend WLP630	9	White Labs	Ale	Medium	Medium	76.5	68°F	70°F
Berliner Weisse Blend 3191	7	Wyeast	Ale	0.06	Low	75	68°F	72°F
American Ale 1056	6	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
California Ale Yeast WLP001	6	White Labs	Ale	High	Medium	76.5	68°F	73°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Lactic acid	32	Water Agt	Mash	58%	3% - 100%
Gypsum	27	Water Agt	Mash	6%	0% - 100%
Calcium Chloride	25	Water Agt	Mash	7%	0% - 83%
Yeast Nutrient	19	Other	Boil	28%	0% - 100%
Irish Moss	13	Fining	Boil	70%	4% - 100%
Whirlfloc	13	Fining	Boil	47%	0% - 100%
Table Salt	7	Water Agt	Mash	5%	0% - 33%
coriander	5	Spice	Boil	37%	0% - 67%
Raspberry	5	Flavor	Secondary	44%	9% - 100%
Phosphoric acid	4	Water Agt	Mash	83%	74% - 91%
Raspberries	4	Flavor	Secondary	67%	21% - 100%

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