European Sour Ale - Berliner Weisse

A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn't seem artificial. Any Brettanomyces funk is restrained.

Flavor Profile: Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy

Ingredients: Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourn

BJCP Style Guide

Top 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	5615
23A.Berliner Weisse	21 L	3.72%	4.19	1.034	1.006		All Grain	4779
Kettle Sour w/ Raspberry	5 gal	5.99%	1.75	1.055	1.009		All Grain	4127
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	3494
Sour Ale strawberry	13 L	3.43%	6.32	1.031	1.005		All Grain	2857
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	2614
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	2488
Wild Maine Blueberry Kettle Sour (Berliner Weisse)	3.5 gal	5.06%	12.86	1.052	1.014		All Grain	2331
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	2301
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	2119

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Berliner	310 gal	4.11%	0	1.042	1.010		All Grain	20
Berliner Weisse	5 gal	4.09%	1.9	1.036	1.005		All Grain	51
Berliner Weiss	2 gal	3.44%	7.33	1.031	1.005		All Grain	23
The ABOMINATION	5 L	6.61%	18.28	1.065	1.015		All Grain	35
psuedo sour	20 L	2.95%	0	1.030	1.007		BIAB	35
Block Pop	12 L	5.42%	9.23	1.048	1.007		BIAB	41
Cranberry Berliner Weisse	3 gal	3.31%	5.21	1.032	1.006		BIAB	54
Berliner Weiss	5.5 gal	4.08%	0	1.038	1.007		All Grain	66
Berliner	21 L	4.18%	0.67	1.039	1.007		All Grain	82
Awesome Recipe	20 L	6.23%	7.41	1.055	1.008		All Grain	27

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	204	German	Grain	base malt	1.6°L	38	50%	3% - 100%
American - White Wheat	194	American	Grain	base malt	2.8°L	40	38%	2% - 100%
German - Wheat Malt	168	German	Grain	base malt	2°L	37	40%	7% - 67%
German - Acidulated Malt	137	German	Grain	acidulated malt	3.4°L	27	6%	1% - 50%
American - Pilsner	136	American	Grain	base malt	1.8°L	37	48%	8% - 100%
American - Wheat	88	American	Grain	base malt	1.8°L	38	40%	4% - 70%
US - Pale 2-Row	64	US	Grain	base malt	1.8°L	37	54%	13% - 100%
Rice Hulls	62		Adjunct	other	0°L	0	6%	0% - 53%
German - Bohemian Pilsner	58	German	Grain	base malt	1.9°L	38	51%	16% - 99%
Flaked Oats	54		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	71	3.75	87%	20% - 100%
Saaz	61	3.5	78%	3% - 100%
Citra	39	11	46%	4% - 100%
Hallertau Hersbrucker	38	4	90%	50% - 100%
Domestic Hallertau	32	3.9	84%	15% - 100%
Cascade	29	7	78%	8% - 100%
Tettnanger	28	4.5	83%	17% - 100%
Amarillo	27	8.6	49%	10% - 100%
Magnum	25	15	86%	9% - 100%
Sorachi Ace	25	11.1	47%	10% - 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	176	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	78	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Wyeast - German Ale 1007	46	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	32	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	27	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F
White Labs - German Ale/ Kölsch Yeast WLP029	26	White Labs	Ale	Medium	Medium	75%	65°F	69°F
White Labs - Lactobacillus Brevis	21	White Labs	Ales	Low	Low	80%	70°F	95°F
Fermentis - Safale - English Ale Yeast S-04	21	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Lallemand - WILDBREW™ SOUR PITCH	20		Wilds & Sours	Low	Low	0%	86°F	104°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Lactic acid	132	Other	Secondary	65%	0% - 100%
Gypsum	124	Water Agt	Mash	15%	0% - 100%
Calcium Chloride (dihydrate)	63	Water Agt	Mash	12%	0% - 100%
Whirlfloc	55	Water Agt	Boil	40%	0% - 100%
Epsom Salt	42	Water Agt	Mash	5%	0% - 25%
Calcium Chloride (dihydrate)	31	Water Agt	Mash	9%	0% - 83%
Calcium Chloride (anhydrous)	29	Water Agt	Mash	14%	0% - 55%
Table Salt	27	Water Agt	Mash	10%	0% - 100%
Phosphoric acid	26	Water Agt	Mash	67%	2% - 100%
Irish Moss	19	Fining	Boil	53%	0% - 100%

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