European Sour Ale - Berliner Weisse
BJCP Style GuideTop 10 Berliner Weisse Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Margarita Gose |
18.9 L | 4.29% | 7.71 | 1.039 | 1.007 | All Grain | 4667 | |
| 23A.Berliner Weisse |
21 L | 3.72% | 4.19 | 1.034 | 1.006 | All Grain | 4246 | |
| Kettle Sour w/ Raspberry |
5 gal | 5.99% | 1.75 | 1.055 | 1.009 | All Grain | 3325 | |
| Bakke Brygg Berliner Weisse 22L |
15 L | 5.47% | 8.01 | 1.051 | 1.010 | All Grain | 2965 | |
| Sour Ale strawberry |
13 L | 3.43% | 6.32 | 1.031 | 1.005 | All Grain | 2386 | |
| Proviva Berliner |
25 L | 4.22% | 0 | 1.039 | 1.006 | BIAB | 2310 | |
| Berliner malina |
20 L | 4.29% | 8.22 | 1.039 | 1.007 | All Grain | 2187 | |
| Sour |
720 L | 2.77% | 7.9 | 1.030 | 1.008 | All Grain | 1976 | |
| Wild Maine Blueberry Kettle Sour (Berliner Weisse) |
3.5 gal | 5.06% | 12.86 | 1.052 | 1.014 | All Grain | 1897 | |
| Kettle sour experiment probiotic |
5.5 gal | 7.01% | 19.97 | 1.068 | 1.014 | All Grain | 1849 |
Newest Berliner Weisse Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Kisovec |
85 L | 6.21% | 0 | 1.053 | 1.005 | All Grain | 20 | |
| Sour Base |
3.5 gal | 4.92% | 0 | 1.041 | 1.003 | All Grain | 34 | |
| Kettle Sour #1 - Weiz Guys CO Strong 2021 |
5.5 gal | 4.97% | 0 | 1.050 | 1.012 | All Grain | 33 | |
| Sour Fruit |
18 L | 4.65% | 6.55 | 1.041 | 1.005 | All Grain | 32 | |
| Blueberry Mojito Sour |
5.5 gal | 7.98% | 0 | 1.081 | 1.020 | extract | 36 | |
| Awesome Recipe |
2.5 gal | 6.13% | 3.91 | 1.058 | 1.012 | All Grain | 31 | |
| Berliner Weisse |
5.5 gal | 4.84% | 0 | 1.048 | 1.011 | All Grain | 42 | |
| Berliner \ NEIPA |
10 gal | 5.58% | 0 | 1.054 | 1.012 | All Grain | 41 | |
| Philly sour |
23 L | 3.21% | 0 | 1.029 | 1.004 | All Grain | 59 | |
| Razzle Dazzle 3.5 bbl |
120 gal | 3.89% | 6.16 | 1.035 | 1.005 | All Grain | 4 |
Fermentables Used In Berliner Weisse Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Pilsner | 152 | German | Grain | base malt |
1.6°L
|
38 | 50% | 14% - 100% |
| German - Wheat Malt | 124 | German | Grain | base malt |
2°L
|
37 | 39% | 7% - 60% |
| American - White Wheat | 123 | American | Grain | base malt |
2.8°L
|
40 | 40% | 12% - 75% |
| German - Acidulated Malt | 86 | German | Grain | acidulated malt |
3.4°L
|
27 | 6% | 1% - 50% |
| American - Pilsner | 86 | American | Grain | base malt |
1.8°L
|
37 | 45% | 8% - 100% |
| American - Wheat | 59 | American | Grain | base malt |
1.8°L
|
38 | 40% | 4% - 70% |
| Belgian - Pilsner | 43 | Belgian | Grain | base malt |
1.6°L
|
37 | 50% | 9% - 74% |
| Pale 2-Row | 42 | Grain | base malt |
1.8°L
|
37 | 52% | 14% - 100% | |
| German - Bohemian Pilsner | 40 | German | Grain | base malt |
1.9°L
|
38 | 52% | 16% - 99% |
| Flaked Oats | 38 | 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 | 41 | 3.75 | 83% | 22% - 100% |
| Saaz | 38 | 3.5 | 78% | 13% - 100% |
| Citra | 28 | 11 | 46% | 4% - 100% |
| Hallertau Hersbrucker | 27 | 4 | 91% | 50% - 100% |
| Domestic Hallertau | 25 | 3.9 | 83% | 15% - 100% |
| Cascade | 21 | 7 | 80% | 8% - 100% |
| Amarillo | 20 | 8.6 | 55% | 19% - 100% |
| Tettnanger | 19 | 4.5 | 84% | 30% - 100% |
| Magnum | 18 | 15 | 80% | 9% - 100% |
| Hallertau Blanc | 14 | 10 | 63% | 5% - 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% |
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 | 124 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - German Ale 1007 | 33 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Lallemand - WildBrew Philly Sour | 27 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - Lactobacillus 5335 | 24 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 21 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Fermentis - Safale - German Ale Yeast K-97 | 20 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| Omega Yeast Labs - Lactobacillus Blend OYL-605 | 15 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°F |
| Fermentis - Safale - English Ale Yeast S-04 | 14 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - Berliner Weisse Blend WLP630 | 13 | White Labs | Ale | Medium | Medium | 76.5% | 68°F | 70°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 12 | 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 | 77 | Water Agt | Sparge | 65% | 0% - 100% |
| Gypsum | 63 | Water Agt | Mash | 11% | 0% - 100% |
| Whirlfloc | 34 | Fining | Boil | 39% | 0% - 100% |
| Calcium Chloride (dihydrate) | 29 | Water Agt | Mash | 6% | 0% - 83% |
| Calcium Chloride (dihydrate) | 25 | Water Agt | Mash | 18% | 0% - 100% |
| Table Salt | 18 | Water Agt | Mash | 7% | 0% - 85% |
| Epsom Salt | 16 | Water Agt | Mash | 7% | 0% - 25% |
| Irish Moss | 15 | Fining | Boil | 60% | 0% - 100% |
| Phosphoric acid | 11 | Water Agt | Mash | 72% | 2% - 100% |
| Calcium Chloride (anhydrous) | 11 | Water Agt | Mash | 6% | 0% - 50% |
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