European Sour Ale - Berliner Weisse

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	2246
Raspberry Berlinerweisse (DME)	3.5 gal	4.49%	9.57	1.049	1.015		extract	2010
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	1424
Berliner malina	20 L	4.29%	8.22	9.85633	1.72816		All Grain	1371
Sour	720 L	2.77%	7.9	1.03	1.008		All Grain	1325
Margarita Gose	18.9 L	4.29%	7.71	1.039	1.007		All Grain	1290
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	1086
Pucker Up Baby Berliner Weisse	5 gal	3.46%	8.08	1.034	1.008		All Grain	1077
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.01		All Grain	1014
Irn Brulinerweisse	56 L	5.39%	7.33	1.048	1.007		All Grain	823

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
They all call her Berlin?	5.5 gal	5.27%	6.84	1.055	1.015		All Grain	6
BD Berliner	5.5 gal	4.09%	0	1.042	1.01		All Grain	5
Fish Lips, sour	22 L	4.36%	0	1.04	1.007		BIAB	11
Berliner Weisse	11 L	2.91%	0	1.029	1.007		BIAB	4
Main lineBerliner Weiss	480 gal	3.21%	3.16	1.032	1.008		All Grain	6
Catharina Sour	23 L	5.02%	4	1.051	1.013		BIAB	6
Orange Blossom Gose	10.5 gal	2.97%	4.48	1.029	1.007		All Grain	12
Birmingham sour	21 L	5.28%	19.4	1.05	1.009		All Grain	9
Hesselby Folksur	25 L	3.55%	14.62	1.038	1.011		All Grain	9
Hässelby weisse	25 L	3.57%	14.05	1.038	1.011		All Grain	6

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	119	German	Grain	Base malt	1.6 °L	38	52%	14% - 100%
Wheat Malt	99	German	Grain	Base malt	2 °L	37	39%	8% - 60%
White Wheat	90	American	Grain	Base malt	2.8 °L	40	40%	12% - 75%
Acidulated Malt	67	German	Grain	Acidulated malt	3.4 °L	27	6%	1% - 50%
Pilsner	63	American	Grain	Base malt	1.8 °L	37	44%	15% - 100%
Wheat	48	American	Grain	Base malt	1.8 °L	38	40%	4% - 70%
Pilsner	38	Belgian	Grain	Base malt	1.6 °L	37	50%	9% - 74%
Bohemian Pilsner	31	German	Grain	Base malt	1.9 °L	38	56%	21% - 99%
Pale 2-Row	30	American	Grain	Base malt	1.8 °L	37	54%	33% - 100%
Flaked Oats	29		Adjunct	Raw	2.2 °L	33	10%	3% - 25%

Hops Used In Berliner Weisse Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	35	3.4	80%	17% - 100%
Hallertau Mittelfruh	29	2.7	78%	22% - 100%
Domestic Hallertau	22	3.9	86%	15% - 100%
Hallertau Hersbrucker	21	4.6	94%	50% - 100%
citra	21	13.6	44%	4% - 100%
Cascade	19	6	82%	8% - 100%
Amarillo	15	8.6	50%	19% - 100%
Tettnanger	14	4.5	74%	25% - 100%
Magnum	12	12.4	76%	9% - 100%
Sorachi Ace	12	11.9	53%	10% - 100%

Steeping Grains Used In Berliner Weisse Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	1		Adjunct	Raw	0.5 °L	40	50%	50% - 50%
Raspberry	1		Fruit	Fruit	0 °L	3.15	100%	100% - 100%
Flaked Rice	1		Adjunct	Raw	0.5 °L	40	50%	50% - 50%
Acidulated Malt	1	German	Grain	Acidulated malt	3.4 °L	27	44%	44% - 44%
Carapils	1	German	Grain	Crystal malt	1.3 °L	35	100%	100% - 100%
Wheat Malt	1	German	Grain	Base malt	2 °L	37	56%	56% - 56%

Yeasts Used In Berliner Weisse Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	94	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
German Ale 1007	21	Wyeast	Ale	0.11	Low	75	55°F	68°F
German Ale/ Kölsch Yeast WLP029	20	White Labs	Ale	Medium	Medium	75	65°F	69°F
Safale - German Ale Yeast K-97	17	Fermentis / Safale	Ale	.104	High	81	54°F	77°F
Lactobacillus 5335	17	Wyeast	Ale	0.09	-	75	60°F	95°F
Berliner Weisse Blend WLP630	12	White Labs	Ale	Medium	Medium	76.5	68°F	70°F
Safale - English Ale Yeast S-04	12	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
Saccharomyces "Bruxellensis" Trois WLP644	11	White Labs	Ale	Med-High	Low	85	70°F	85°F
Berliner Weisse Blend 3191	7	Wyeast	Ale	0.06	Low	75	68°F	72°F
American Ale 1056	6	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
California Ale Yeast WLP001	6	White Labs	Ale	High	Medium	76.5	68°F	73°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Lactic acid	35	Water Agt	Mash	61%	3% - 100%
Gypsum	35	Water Agt	Mash	10%	0% - 100%
Calcium Chloride	35	Water Agt	Mash	10%	0% - 83%
Yeast nutrient	18	Water Agt	Boil	30%	1% - 100%
Whirlfloc	17	Fining	Boil	38%	0% - 100%
Irish moss	15	Fining	Boil	60%	0% - 100%
Table Salt	12	Water Agt	Boil	13%	0% - 85%
Epsom Salt	7	Water Agt	Mash	2%	0% - 8%
Phosphoric acid	6	Water Agt	Mash	86%	74% - 100%
Raspberry	5	Flavor	Secondary	44%	9% - 100%
Coriander	4	Spice	Boil	34%	0% - 67%

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