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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
Margarita Gose
18.9 L 4.29% 7.71 1.039 1.007
All Grain 4667
23A.Berliner Weisse
21 L 3.72% 4.19 1.034 1.006
All Grain 4246
Kettle Sour w/ Raspberry
5 gal 5.99% 1.75 1.055 1.009
All Grain 3325
Bakke Brygg Berliner Weisse 22L
15 L 5.47% 8.01 1.051 1.010
All Grain 2965
Sour Ale strawberry
13 L 3.43% 6.32 1.031 1.005
All Grain 2386
Proviva Berliner
25 L 4.22% 0 1.039 1.006
BIAB 2310
Berliner malina
20 L 4.29% 8.22 1.039 1.007
All Grain 2187
Sour
720 L 2.77% 7.9 1.030 1.008
All Grain 1976
Wild Maine Blueberry Kettle Sour (Berliner Weisse)
3.5 gal 5.06% 12.86 1.052 1.014
All Grain 1897
Kettle sour experiment probiotic
5.5 gal 7.01% 19.97 1.068 1.014
All Grain 1849

Newest Berliner Weisse Recipes

Title Size ABV IBU OG FG Color Method Views
Kisovec
85 L 6.21% 0 1.053 1.005
All Grain 20
Sour Base
3.5 gal 4.92% 0 1.041 1.003
All Grain 34
Kettle Sour #1 - Weiz Guys CO Strong 2021
5.5 gal 4.97% 0 1.050 1.012
All Grain 33
Sour Fruit
18 L 4.65% 6.55 1.041 1.005
All Grain 32
Blueberry Mojito Sour
5.5 gal 7.98% 0 1.081 1.020
extract 36
Awesome Recipe
2.5 gal 6.13% 3.91 1.058 1.012
All Grain 31
Berliner Weisse
5.5 gal 4.84% 0 1.048 1.011
All Grain 42
Berliner \ NEIPA
10 gal 5.58% 0 1.054 1.012
All Grain 41
Philly sour
23 L 3.21% 0 1.029 1.004
All Grain 59
Razzle Dazzle 3.5 bbl
120 gal 3.89% 6.16 1.035 1.005
All Grain 4

Fermentables Used In Berliner Weisse Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 152 German Grain base malt 1.6°L
38 50% 14% - 100%
German - Wheat Malt 124 German Grain base malt 2°L
37 39% 7% - 60%
American - White Wheat 123 American Grain base malt 2.8°L
40 40% 12% - 75%
German - Acidulated Malt 86 German Grain acidulated malt 3.4°L
27 6% 1% - 50%
American - Pilsner 86 American Grain base malt 1.8°L
37 45% 8% - 100%
American - Wheat 59 American Grain base malt 1.8°L
38 40% 4% - 70%
Belgian - Pilsner 43 Belgian Grain base malt 1.6°L
37 50% 9% - 74%
Pale 2-Row 42 Grain base malt 1.8°L
37 52% 14% - 100%
German - Bohemian Pilsner 40 German Grain base malt 1.9°L
38 52% 16% - 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 41 3.75 83% 22% - 100%
Saaz 38 3.5 78% 13% - 100%
Citra 28 11 46% 4% - 100%
Hallertau Hersbrucker 27 4 91% 50% - 100%
Domestic Hallertau 25 3.9 83% 15% - 100%
Cascade 21 7 80% 8% - 100%
Amarillo 20 8.6 55% 19% - 100%
Tettnanger 19 4.5 84% 30% - 100%
Magnum 18 15 80% 9% - 100%
Hallertau Blanc 14 10 63% 5% - 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-05 124 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
Lallemand - WildBrew Philly Sour 27 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - Lactobacillus 5335 24 Wyeast Ale 0.09 - 75% 60°F 95°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 21 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
Omega Yeast Labs - Lactobacillus Blend OYL-605 15 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
Fermentis - Safale - English Ale Yeast S-04 14 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Berliner Weisse Blend WLP630 13 White Labs Ale Medium Medium 76.5% 68°F 70°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 12 White Labs Ale Med-High Low 85% 70°F 85°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 77 Water Agt Sparge 65% 0% - 100%
Gypsum 63 Water Agt Mash 11% 0% - 100%
Whirlfloc 34 Fining Boil 39% 0% - 100%
Calcium Chloride (dihydrate) 29 Water Agt Mash 6% 0% - 83%
Calcium Chloride (dihydrate) 25 Water Agt Mash 18% 0% - 100%
Table Salt 18 Water Agt Mash 7% 0% - 85%
Epsom Salt 16 Water Agt Mash 7% 0% - 25%
Irish Moss 15 Fining Boil 60% 0% - 100%
Phosphoric acid 11 Water Agt Mash 72% 2% - 100%
Calcium Chloride (anhydrous) 11 Water Agt Mash 6% 0% - 50%

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