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	3019
Margarita Gose	18.9 L	4.29%	7.71	1.039	1.007		All Grain	2425
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	1787
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	1685
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	1664
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	1598
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	1368
Pucker Up Baby Berliner Weisse	5 gal	3.46%	8.08	1.034	1.008		All Grain	1355
Kettle Sour w/ Raspberry	5 gal	5.99%	1.75	1.055	1.009		All Grain	1212
Sour Ale strawberry	13 L	3.43%	6.32	1.031	1.005		All Grain	1168

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
My first Gose	5.5 gal	3.71%	10.44	1.038	1.009		All Grain	7
BA Sour Rye	5.5 gal	2.7%	15.69	1.045	1.025		All Grain	9
Our First Berliner	5.5 gal	3.47%	2.1	1.035	1.008		All Grain	3
BerLEARNer	6.5 gal	4.4%	27.25	1.044	1.010		All Grain	12
Just Breezy Kettle Sour	5.5 gal	4.95%	6.85	1.053	1.015		All Grain	6
Sour Apes Berliner Weiss	6.5 gal	3.39%	3.79	1.034	1.009		extract	3
Sour	5 gal	7.19%	4.46	1.068	1.013		All Grain	11
Aunt Peggy	1.3 gal	6.86%	11.85	1.070	1.017		All Grain	27
Warhead sour	22 L	4.36%	10.57	1.040	1.007		BIAB	11
Berliner Weisse	6.5 gal	3.76%	5.33	1.035	1.006		All Grain	40

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	159	German	Grain	base malt	1.6°L	38	51%	14% - 100%
American - White Wheat	133	American	Grain	base malt	2.8°L	40	40%	12% - 100%
German - Wheat Malt	133	German	Grain	base malt	2°L	37	40%	8% - 60%
German - Acidulated Malt	94	German	Grain	acidulated malt	3.4°L	27	7%	1% - 50%
American - Pilsner	93	American	Grain	base malt	1.8°L	37	48%	15% - 100%
American - Wheat	62	American	Grain	base malt	1.8°L	38	39%	4% - 70%
American - Pale 2-Row	52	American	Grain	base malt	1.8°L	37	55%	30% - 100%
Belgian - Pilsner	44	Belgian	Grain	base malt	1.6°L	37	50%	9% - 74%
German - Bohemian Pilsner	44	German	Grain	base malt	1.9°L	38	54%	21% - 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	43	3.75	84%	20% - 100%
Saaz	41	3.5	83%	19% - 100%
Hallertau Hersbrucker	30	4	88%	50% - 100%
Citra	27	11	45%	4% - 100%
Cascade	25	7	79%	8% - 100%
Domestic Hallertau	24	3.9	84%	15% - 100%
Amarillo	21	8.6	46%	10% - 100%
Sorachi Ace	20	11.1	51%	10% - 100%
Magnum	19	15	85%	9% - 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%
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%
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 - American Ale Yeast US-05	127	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
Wyeast - Lactobacillus 5335	32	Wyeast	Ale	0.09	-	75%	60°F	95°F
White Labs - German Ale/ Kölsch Yeast WLP029	22	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - German Ale Yeast K-97	21	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Lactobacillus Brevis	16	White Labs	Ales	Low	Low	80%	70°F	95°F
Fermentis - Safale - English Ale Yeast S-04	15	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°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	13	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	11	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Lactic acid	77	Water Agt	Other	65%	0% - 100%
Gypsum	67	Water Agt	Mash	11%	0% - 100%
Calcium Chloride (dihydrate)	35	Water Agt	Mash	9%	0% - 83%
Whirlfloc	29	Water Agt	Mash	39%	0% - 100%
Table Salt	25	Water Agt	Mash	9%	0% - 85%
Calcium Chloride (dihydrate)	24	Water Agt	Mash	11%	0% - 50%
Epsom Salt	17	Water Agt	Mash	5%	0% - 25%
Wyeast - Beer Nutrient	13	Water Agt	Boil	21%	0% - 83%
Irish Moss	12	Fining	Boil	66%	1% - 100%
Phosphoric acid	11	Water Agt	Mash	68%	2% - 100%

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