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	1899
Raspberry Berlinerweisse (DME)	3.5 gal	4.49%	9.57	1.049	1.015		extract	1620
Sour Wort Berliner Weisse BIAB	10 L	3.55%	4.67	1.036	1.009		BIAB	1498
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	1262
Berliner malina	20 L	3.8%	8.5	8.75075	1.52914		All Grain	1187
Sour	720 L	2.77%	7.9	1.03	1.008		All Grain	1185
Margarita Gose	18.9 L	4.29%	7.71	1.039	1.007		All Grain	955
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	946
Pucker Up Baby Berliner Weisse	5 gal	3.46%	8.08	1.034	1.008		All Grain	915
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.01		All Grain	770

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Suris	9 L	4.3%	0	1.041	1.008		extract	3
Orange cranberry sour	44 L	5%	15.1	1.047	1.008		All Grain	3
Berliner	4 gal	3.24%	0	1.033	1.008		BIAB	6
Guava Lava	4.8 gal	3.61%	3.45	1.038	1.01		All Grain	4
Lithuanian Famrhouse Ale	6 gal	5.19%	29.72	1.051	1.012		All Grain	9
Raspberry Berliner Mk I	1 gal	5.59%	9	1.053	1.01		All Grain	9
Süß-saure Soße	5.5 gal	3.22%	4.37	1.032	1.008		All Grain	6
Berliner Weisse Extract	5.5 gal	4.59%	4.07	1.043	1.008		Partial Mash	10
Berliner Weisse	5.5 gal	2.97%	2.17	1.028	1.005		All Grain	9
#54	5.25 gal	5.43%	0	1.051	1.009		All Grain	16

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	99	German	Grain	Base malt	1.6 °L	38	53%	15% - 100%
Wheat Malt	84	German	Grain	Base malt	2 °L	37	40%	11% - 60%
White Wheat	70	American	Grain	Base malt	2.8 °L	40	41%	12% - 75%
Acidulated Malt	56	German	Grain	Acidulated malt	3.4 °L	27	7%	1% - 50%
Pilsner	51	American	Grain	Base malt	1.8 °L	37	42%	15% - 78%
Wheat	33	American	Grain	Base malt	1.8 °L	38	39%	13% - 63%
Pilsner	33	Belgian	Grain	Base malt	1.6 °L	37	48%	7% - 71%
Pale 2-Row	24	American	Grain	Base malt	1.8 °L	37	52%	20% - 100%
Flaked Oats	23		Adjunct	Raw	2.2 °L	33	10%	2% - 25%
Flaked Wheat	21		Adjunct	Raw	2 °L	34	20%	2% - 50%

Hops Used In Berliner Weisse Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	28	3.5	85%	29% - 100%
Hallertau Mittelfruh	20	3.75	80%	22% - 100%
Domestic Hallertau	19	3.9	84%	15% - 100%
Hallertau Hersbrucker	17	4	94%	50% - 100%
Cascade	16	7	83%	8% - 100%
Citra	16	11	48%	4% - 100%
Amarillo	11	8.6	46%	19% - 100%
Sorachi Ace	10	11.1	51%	10% - 100%
Nelson Sauvin	9	12.5	50%	14% - 100%
Magnum	9	15	75%	9% - 100%

Steeping Grains Used In Berliner Weisse Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
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%
Raspberry	1		Fruit	Fruit	0 °L	3.15	100%	100% - 100%

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	73	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
German Ale/ Kölsch Yeast WLP029	14	White Labs	Ale	Medium	Medium	75	65°F	69°F
German Ale 1007	14	Wyeast	Ale	0.11	Low	75	55°F	68°F
Safale - German Ale Yeast K-97	13	Fermentis / Safale	Ale	.104	High	81	54°F	77°F
Lactobacillus 5335	12	Wyeast	Ale	0.09	-	75	60°F	95°F
Saccharomyces "Bruxellensis" Trois WLP644	9	White Labs	Ale	Med-High	Low	85	70°F	85°F
Safale - English Ale Yeast S-04	9	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
Berliner Weisse Blend WLP630	9	White Labs	Ale	Medium	Medium	76.5	68°F	70°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
Belle Saison Yeast	5	Danstar	Ale	High	Low	80	63°F	75°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Lactic Acid	22	Water Agt	Boil	60%	3% - 100%
Yeast Nutrient	17	Other	Boil	27%	0% - 100%
Gypsum	14	Water Agt	Mash	1%	0% - 17%
Calcium Chloride	14	Water Agt	Mash	9%	0% - 83%
Irish Moss	12	Fining	Boil	74%	4% - 100%
Whirlfloc	10	Fining	Boil	59%	7% - 100%
Coriander	5	Spice	Boil	37%	0% - 67%
Table Salt	4	Water Agt	Boil	8%	0% - 33%
Raspberries	4	Other	Secondary	67%	21% - 100%
Salt	4	Other	Boil	25%	0% - 67%
Raspberry	4	Other	Secondary	51%	9% - 100%

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