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	2486
Raspberry Berlinerweisse (DME)	3.5 gal	4.49%	9.57	1.049	1.015		extract	2387
Margarita Gose	18.9 L	4.29%	7.71	1.039	1.007		All Grain	1673
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	1546
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	1489
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	1420
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	1192
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	1170
Pucker Up Baby Berliner Weisse	5 gal	3.46%	8.08	1.034	1.008		All Grain	1163
Irn Brulinerweisse	56 L	5.39%	7.33	1.048	1.007		All Grain	920

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Orange Berlinder Weisse	2.5 gal	3.22%	4.18	1.031	1.007		All Grain	5
#68	5 gal	5.66%	19.27	1.049	1.006		All Grain	5
Kettle Sour	5.5 gal	5.38%	6.45	1.050	1.009		All Grain	5
Rips Kettle sour	25 L	5.55%	3.84	1.052	1.010		All Grain	6
Simple Sour	5.5 gal	3.7%	7.62	1.037	1.009		All Grain	5
Adjusta-bull Blueberry Sour	5.6 gal	5.6%	5.28	1.052	1.009		All Grain	10
Tommys berliner	27 L	3.18%	7.76	1.031	1.007		All Grain	6
Berliner Weisse with "Dry Fruit"	22 L	3.44%	3.53	1.032	1.005		All Grain	19
[Fruit] Berliner Weisse	5.5 gal	6.08%	6.71	1.058	1.011		BIAB	25
Berliner Weisse 20	21 gal	3.42%	0	1.035	1.009		All Grain	15

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	138	German	Grain	base malt	1.6°L	38	51%	14% - 100%
American - White Wheat	117	American	Grain	base malt	2.8°L	40	40%	12% - 100%
German - Wheat Malt	116	German	Grain	base malt	2°L	37	40%	8% - 60%
German - Acidulated Malt	82	German	Grain	acidulated malt	3.4°L	27	7%	1% - 50%
American - Pilsner	79	American	Grain	base malt	1.8°L	37	46%	15% - 100%
American - Wheat	51	American	Grain	base malt	1.8°L	38	40%	4% - 70%
American - Pale 2-Row	43	American	Grain	base malt	1.8°L	37	55%	33% - 100%
Belgian - Pilsner	41	Belgian	Grain	base malt	1.6°L	37	50%	9% - 74%
German - Bohemian Pilsner	37	German	Grain	base malt	1.9°L	38	55%	21% - 99%
Flaked Oats	33		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	39	3.5	82%	17% - 100%
Hallertau Mittelfruh	32	3.75	76%	13% - 100%
Hallertau Hersbrucker	28	4	92%	50% - 100%
Cascade	24	7	76%	8% - 100%
Domestic Hallertau	24	3.9	84%	15% - 100%
Citra	23	11	41%	4% - 100%
Magnum	16	15	76%	5% - 100%
Tettnanger	16	4.5	77%	25% - 100%
Sorachi Ace	14	11.1	49%	10% - 100%
Amarillo	14	8.6	53%	19% - 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	109	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	25	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - German Ale/ Kölsch Yeast WLP029	23	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - Lactobacillus 5335	21	Wyeast	Ale	0.09	-	75%	60°F	95°F
Fermentis / Safale - Safale - German Ale Yeast K-97	19	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Berliner Weisse Blend WLP630	16	White Labs	Ale	Medium	Medium	76.5%	68°F	70°F
White Labs - Lactobacillus Brevis	14	White Labs	Ales	Low	Low	80%	70°F	95°F
Fermentis / Safale - Safale - English Ale Yeast S-04	14	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	10	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	55	Water Agt	Mash	63%	0% - 100%
Gypsum	52	Water Agt	Mash	13%	0% - 100%
Calcium Chloride (dihydrate)	42	Water Agt	Mash	11%	0% - 83%
Whirlfloc	23	Fining	Boil	37%	0% - 100%
Table Salt	18	Water Agt	Mash	9%	0% - 85%
Irish Moss	13	Fining	Boil	68%	1% - 100%
Epsom Salt	10	Water Agt	Sparge	4%	0% - 12%
Baking Soda	7	Water Agt	Mash	12%	0% - 50%
Phosphoric acid	7	Water Agt	Mash	71%	2% - 100%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	18%	0% - 50%

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