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	3245
Margarita Gose	18.9 L	4.29%	7.71	1.039	1.007		All Grain	2926
Kettle Sour w/ Raspberry	5 gal	5.99%	1.75	1.055	1.009		All Grain	1986
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	1941
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	1906
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	1764
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	1657
Sour Ale strawberry	13 L	3.43%	6.32	1.031	1.005		All Grain	1447
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	1444
Pucker Up Baby Berliner Weisse	5 gal	3.46%	8.08	1.034	1.008		All Grain	1405

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	15 L	4.66%	8.81	1.047	1.012		BIAB	0
Hi Jon	3 gal	3.58%	30.78	1.035	1.008		BIAB	4
Berliner Weisse	5.5 gal	3%	5.21	1.027	1.004		All Grain	14
Berliner Weisse	5.5 gal	3.58%	5.21	1.032	1.005		All Grain	30
One Man Island	5.5 gal	5.18%	21.98	1.061	1.021		All Grain	7
Blackberry Belgian Sour	5.5 gal	5.32%	0	1.055	1.014		All Grain	4
Fruit Tart 06/24/2020 Mango	105 gal	4.28%	3.92	1.044	1.011		All Grain	33
Berliner Weiss	5.5 gal	4.81%	7.98	1.049	1.012		extract	5
Everytime She Gose Away : Fruited Gose	10 L	6.34%	3.25	1.074	1.025		All Grain	7
26. Berliner Weisse MkII	20 L	3.18%	5.13	1.029	1.005		BIAB	6

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	176	German	Grain	base malt	1.6°L	38	51%	3% - 100%
German - Wheat Malt	149	German	Grain	base malt	2°L	37	40%	7% - 60%
American - White Wheat	147	American	Grain	base malt	2.8°L	40	39%	12% - 100%
American - Pilsner	105	American	Grain	base malt	1.8°L	37	47%	15% - 100%
German - Acidulated Malt	105	German	Grain	acidulated malt	3.4°L	27	6%	1% - 50%
American - Wheat	67	American	Grain	base malt	1.8°L	38	39%	4% - 70%
American - Pale 2-Row	58	American	Grain	base malt	1.8°L	37	54%	14% - 100%
German - Bohemian Pilsner	51	German	Grain	base malt	1.9°L	38	53%	16% - 99%
Belgian - Pilsner	46	Belgian	Grain	base malt	1.6°L	37	50%	9% - 74%
Flaked Oats	44		Adjunct	raw	2.2°L	33	9%	3% - 25%

Hops Used In Berliner Weisse Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	46	3.75	83%	17% - 100%
Saaz	46	3.5	80%	19% - 100%
Hallertau Hersbrucker	34	4	88%	50% - 100%
Citra	32	11	49%	4% - 100%
Cascade	26	7	77%	8% - 100%
Domestic Hallertau	24	3.9	84%	15% - 100%
Amarillo	22	8.6	48%	10% - 100%
Magnum	20	15	81%	5% - 100%
Sorachi Ace	19	11.1	51%	10% - 100%
Tettnanger	17	4.5	78%	17% - 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%
Raspberry	1		Fruit	fruit	0°L	3.15	100%	100% - 100%
German - Acidulated Malt	1	German	Grain	acidulated malt	3.4°L	27	44%	44% - 44%
Briess - Brewers Yellow Corn Flakes	1	American	Adjunct	other	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	Adjunct	other	1°L	32.2	50%	50% - 50%
German - Pilsner	1	German	Grain	base malt	1.6°L	38	50%	50% - 50%

Yeasts Used In Berliner Weisse Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	145	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	36	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Wyeast - Lactobacillus 5335	33	Wyeast	Ale	0.09	-	75%	60°F	95°F
Fermentis - Safale - German Ale Yeast K-97	24	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - German Ale/ Kölsch Yeast WLP029	21	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - English Ale Yeast S-04	17	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Lactobacillus Brevis	16	White Labs	Ales	Low	Low	80%	70°F	95°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	16	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F
White Labs - Berliner Weisse Blend WLP630	15	White Labs	Ale	Medium	Medium	76.5%	68°F	70°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	14	White Labs	Ale	Med-High	Low	85%	70°F	85°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Lactic acid	84	Water Agt	Mash	64%	0% - 100%
Gypsum	76	Water Agt	Boil	15%	0% - 100%
Calcium Chloride (dihydrate)	33	Water Agt	Mash	8%	0% - 83%
Whirlfloc	32	Fining	Boil	38%	0% - 100%
Calcium Chloride (dihydrate)	29	Water Agt	Mash	13%	0% - 75%
Table Salt	26	Water Agt	Boil	10%	0% - 100%
Epsom Salt	21	Water Agt	Mash	7%	0% - 25%
Wyeast - Beer Nutrient	14	Water Agt	Boil	24%	0% - 83%
Irish Moss	12	Fining	Boil	66%	1% - 100%
Phosphoric acid	11	Water Agt	Mash	68%	2% - 100%

Photos