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	2779
Margarita Gose	18.9 L	4.29%	7.71	1.039	1.007		All Grain	1997
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	1639
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	1570
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	1495
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	1422
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	1244
Pucker Up Baby Berliner Weisse	5 gal	3.46%	8.08	1.034	1.008		All Grain	1236
Irn Brulinerweisse	56 L	5.39%	7.33	1.048	1.007		All Grain	978
Berliner Weisse - Pilot	2 gal	4.24%	10.01	1.042	1.010		extract	970

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
paloma gose	5.5 gal	4.64%	0	1.047	1.012		All Grain	5
Lemon Meringue Imperial Berliner Weisse	7.5 gal	6.05%	6.17	1.055	1.009		BIAB	10
Berry Berliner Weisse	5.5 gal	4.51%	7.87	1.042	1.008		All Grain	24
Receta 3	5.5 gal	0.31%	1175.64	1.020	1.017		Partial Mash	23
Passion For Acid	1450 L	5.2%	0	1.052	1.013		All Grain	6
Awesome Recipe	1000 L	3.26%	5.63	1.033	1.008		All Grain	12
Simple Raspberry Kettle Sour	5.5 gal	3.63%	3.92	1.037	1.009		BIAB	56
Hall of Floaters in the Sky	5.5 gal	1.98%	4.37	1.037	1.022		All Grain	212
Furuholmska surisen	25 L	3.9%	0	1.040	1.010		All Grain	14
Mango Peach Sour	7 gal	5.74%	1.69	1.060	1.016		BIAB	37

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	148	German	Grain	base malt	1.6°L	38	51%	14% - 100%
German - Wheat Malt	122	German	Grain	base malt	2°L	37	40%	8% - 60%
American - White Wheat	122	American	Grain	base malt	2.8°L	40	40%	12% - 100%
German - Acidulated Malt	88	German	Grain	acidulated malt	3.4°L	27	7%	1% - 50%
American - Pilsner	86	American	Grain	base malt	1.8°L	37	47%	15% - 100%
American - Wheat	57	American	Grain	base malt	1.8°L	38	40%	4% - 70%
American - Pale 2-Row	47	American	Grain	base malt	1.8°L	37	55%	30% - 100%
Belgian - Pilsner	41	Belgian	Grain	base malt	1.6°L	37	50%	9% - 74%
German - Bohemian Pilsner	38	German	Grain	base malt	1.9°L	38	54%	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	41	3.5	80%	17% - 100%
Hallertau Mittelfruh	35	3.75	83%	22% - 100%
Hallertau Hersbrucker	28	4	90%	50% - 100%
Citra	26	11	45%	4% - 100%
Domestic Hallertau	24	3.9	84%	15% - 100%
Cascade	23	7	78%	8% - 100%
Sorachi Ace	19	11.1	56%	10% - 100%
Amarillo	19	8.6	49%	17% - 100%
Magnum	17	15	83%	9% - 100%
Tettnanger	16	4.5	77%	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	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 - American Ale Yeast US-05	114	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	29	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Wyeast - Lactobacillus 5335	25	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	20	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Berliner Weisse Blend WLP630	15	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 - English Ale Yeast S-04	13	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	12	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Wyeast - American Ale 1056	11	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	66	Water Agt	Mash	63%	0% - 100%
Gypsum	54	Water Agt	Mash	12%	0% - 100%
Calcium Chloride (dihydrate)	36	Water Agt	Mash	10%	0% - 83%
Whirlfloc	23	Fining	Boil	37%	0% - 100%
Table Salt	22	Water Agt	Boil	9%	0% - 85%
Calcium Chloride (dihydrate)	15	Water Agt	Mash	9%	0% - 40%
Irish Moss	12	Fining	Boil	66%	1% - 100%
Epsom Salt	11	Water Agt	Mash	3%	0% - 12%
Phosphoric acid	8	Water Agt	Mash	66%	2% - 100%
Baking Soda	7	Water Agt	Mash	12%	0% - 50%

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