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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 3587
Margarita Gose
18.9 L 4.29% 7.71 1.039 1.007
All Grain 3430
Kettle Sour w/ Raspberry
5 gal 5.99% 1.75 1.055 1.009
All Grain 2531
Bakke Brygg Berliner Weisse 22L
15 L 5.47% 8.01 1.051 1.010
All Grain 2276
Proviva Berliner
25 L 4.22% 0 1.039 1.006
BIAB 2021
Berliner malina
20 L 4.29% 8.22 1.039 1.007
All Grain 1859
Sour
720 L 2.77% 7.9 1.030 1.008
All Grain 1733
Sour Ale strawberry
13 L 3.43% 6.32 1.031 1.005
All Grain 1718
Kettle sour experiment probiotic
5.5 gal 7.01% 19.97 1.068 1.014
All Grain 1556
Pucker Up Baby Berliner Weisse
5 gal 3.46% 8.08 1.034 1.008
All Grain 1473

Newest Berliner Weisse Recipes

Title Size ABV IBU OG FG Color Method Views
NF Kettle Sour
650 gal 9.27% 0 1.106 1.036
All Grain 2
Test Berlinerweiss Figue
20 L 6.05% 0 1.061 1.015
All Grain 2
Philly Sour Test
6 gal 5.47% 7.41 1.048 1.006
All Grain 7
Philly Sour Yeast Raspberry Sour - David Heath
6 gal 2.73% 7.34 1.031 1.010
All Grain 4
Berliner - Philly Sour
6.5 gal 4.9% 6.58 1.043 1.005
BIAB 9
Bungalow Brew
23.2 L 3.41% 0 1.034 1.008
All Grain 5
Berliner Weisse
5.5 gal 3.75% 3.14 1.033 1.005
BIAB 8
Berliner Weisse
5.5 gal 3.75% 3.14 1.033 1.005
BIAB 15
Berliner weisse 7 gallon batch
7.5 gal 4.85% 9 1.048 1.011
All Grain 12
Berliner Weisse
5 gal 4.32% 4.93 1.038 1.005
All Grain 18

Fermentables Used In Berliner Weisse Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 117 German Grain base malt 1.6°L
38 51% 14% - 100%
American - White Wheat 101 American Grain base malt 2.8°L
40 41% 12% - 75%
German - Wheat Malt 91 German Grain base malt 2°L
37 39% 11% - 60%
German - Acidulated Malt 67 German Grain acidulated malt 3.4°L
27 6% 1% - 50%
American - Pilsner 67 American Grain base malt 1.8°L
37 44% 15% - 100%
American - Wheat 44 American Grain base malt 1.8°L
38 40% 4% - 70%
Belgian - Pilsner 40 Belgian Grain base malt 1.6°L
37 50% 9% - 74%
Pale 2-Row 35 Grain base malt 1.8°L
37 52% 14% - 100%
Flaked Oats 33 Adjunct raw 2.2°L
33 10% 3% - 25%
German - Bohemian Pilsner 31 German Grain base malt 1.9°L
38 53% 21% - 99%

Hops Used In Berliner Weisse Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 29 3.5 85% 29% - 100%
Hallertau Mittelfruh 27 3.75 78% 22% - 100%
Domestic Hallertau 21 3.9 86% 15% - 100%
Hallertau Hersbrucker 21 4 94% 50% - 100%
Citra 20 11 46% 4% - 100%
Cascade 17 7 87% 8% - 100%
Magnum 14 15 79% 9% - 100%
Amarillo 14 8.6 56% 19% - 100%
Sorachi Ace 12 11.1 45% 10% - 100%
Mandarina Bavaria 11 8.5 65% 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%

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 96 Fermentis / Safale Ales Low 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/ K├Âlsch Yeast WLP029 19 White Labs Ale Medium Medium 75% 65°F 69°F
Wyeast - Lactobacillus 5335 18 Wyeast Ale 0.09 - 75% 60°F 95°F
Fermentis - Safale - German Ale Yeast K-97 13 Fermentis / Safale Ale .104 High 81% 54°F 77°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 10 White Labs Ale Med-High Low 85% 70°F 85°F
White Labs - Lactobacillus Brevis 10 White Labs Ales Low Low 80% 70°F 95°F
White Labs - Berliner Weisse Blend WLP630 9 White Labs Ale Medium Medium 76.5% 68°F 70°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 8 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 47 Water Agt Boil 59% 0% - 100%
Gypsum 38 Water Agt Mash 12% 0% - 100%
Calcium Chloride (dihydrate) 26 Water Agt Mash 7% 0% - 83%
Whirlfloc 18 Water Agt Boil 43% 0% - 100%
Table Salt 13 Water Agt Mash 3% 0% - 23%
Irish Moss 12 Fining Boil 66% 1% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 17% 0% - 50%
Epsom Salt 8 Water Agt Mash 3% 0% - 17%
Phosphoric acid 7 Water Agt Mash 76% 30% - 100%
Wyeast - Beer Nutrient 4 Water Agt Mash 7% 0% - 25%

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