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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 3019
Margarita Gose
18.9 L 4.29% 7.71 1.039 1.007
All Grain 2425
Proviva Berliner
25 L 4.22% 0 1.039 1.006
BIAB 1787
Berliner malina
20 L 4.29% 8.22 1.039 1.007
All Grain 1685
Bakke Brygg Berliner Weisse 22L
15 L 5.47% 8.01 1.051 1.010
All Grain 1664
Sour
720 L 2.77% 7.9 1.030 1.008
All Grain 1598
Kettle sour experiment probiotic
5.5 gal 7.01% 19.97 1.068 1.014
All Grain 1368
Pucker Up Baby Berliner Weisse
5 gal 3.46% 8.08 1.034 1.008
All Grain 1355
Kettle Sour w/ Raspberry
5 gal 5.99% 1.75 1.055 1.009
All Grain 1212
Sour Ale strawberry
13 L 3.43% 6.32 1.031 1.005
All Grain 1168

Newest Berliner Weisse Recipes

Title Size ABV IBU OG FG Color Method Views
My first Gose
5.5 gal 3.71% 10.44 1.038 1.009
All Grain 7
BA Sour Rye
5.5 gal 2.7% 15.69 1.045 1.025
All Grain 9
Our First Berliner
5.5 gal 3.47% 2.1 1.035 1.008
All Grain 3
BerLEARNer
6.5 gal 4.4% 27.25 1.044 1.010
All Grain 12
Just Breezy Kettle Sour
5.5 gal 4.95% 6.85 1.053 1.015
All Grain 6
Sour Apes Berliner Weiss
6.5 gal 3.39% 3.79 1.034 1.009
extract 3
Sour
5 gal 7.19% 4.46 1.068 1.013
All Grain 11
Aunt Peggy
1.3 gal 6.86% 11.85 1.070 1.017
All Grain 27
Warhead sour
22 L 4.36% 10.57 1.040 1.007
BIAB 11
Berliner Weisse
6.5 gal 3.76% 5.33 1.035 1.006
All Grain 40

Fermentables Used In Berliner Weisse Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 159 German Grain base malt 1.6°L
38 51% 14% - 100%
American - White Wheat 133 American Grain base malt 2.8°L
40 40% 12% - 100%
German - Wheat Malt 133 German Grain base malt 2°L
37 40% 8% - 60%
German - Acidulated Malt 94 German Grain acidulated malt 3.4°L
27 7% 1% - 50%
American - Pilsner 93 American Grain base malt 1.8°L
37 48% 15% - 100%
American - Wheat 62 American Grain base malt 1.8°L
38 39% 4% - 70%
American - Pale 2-Row 52 American Grain base malt 1.8°L
37 55% 30% - 100%
Belgian - Pilsner 44 Belgian Grain base malt 1.6°L
37 50% 9% - 74%
German - Bohemian Pilsner 44 German Grain base malt 1.9°L
38 54% 21% - 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 43 3.75 84% 20% - 100%
Saaz 41 3.5 83% 19% - 100%
Hallertau Hersbrucker 30 4 88% 50% - 100%
Citra 27 11 45% 4% - 100%
Cascade 25 7 79% 8% - 100%
Domestic Hallertau 24 3.9 84% 15% - 100%
Amarillo 21 8.6 46% 10% - 100%
Sorachi Ace 20 11.1 51% 10% - 100%
Magnum 19 15 85% 9% - 100%
Tettnanger 17 4.5 78% 17% - 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%
German - Acidulated Malt 1 German Grain acidulated malt 3.4°L
27 44% 44% - 44%
Briess - Brewers Yellow Corn Flakes 1 American Adjunct other 0.8°L
34.5 50% 50% - 50%
German - Carapils 1 German Grain crystal malt 1.3°L
35 100% 100% - 100%
Briess - Rice, Flaked 1 American Adjunct other 1°L
32.2 50% 50% - 50%
German - Pilsner 1 German Grain base malt 1.6°L
38 50% 50% - 50%
Raspberry 1 Fruit fruit 0°L
3.15 100% 100% - 100%

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-05 127 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
Wyeast - Lactobacillus 5335 32 Wyeast Ale 0.09 - 75% 60°F 95°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 22 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - German Ale Yeast K-97 21 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - Lactobacillus Brevis 16 White Labs Ales Low Low 80% 70°F 95°F
Fermentis - Safale - English Ale Yeast S-04 15 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Berliner Weisse Blend WLP630 15 White Labs Ale Medium Medium 76.5% 68°F 70°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 13 White Labs Ale Med-High Low 85% 70°F 85°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 11 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 77 Water Agt Other 65% 0% - 100%
Gypsum 67 Water Agt Mash 11% 0% - 100%
Calcium Chloride (dihydrate) 35 Water Agt Mash 9% 0% - 83%
Whirlfloc 29 Water Agt Mash 39% 0% - 100%
Table Salt 25 Water Agt Mash 9% 0% - 85%
Calcium Chloride (dihydrate) 24 Water Agt Mash 11% 0% - 50%
Epsom Salt 17 Water Agt Mash 5% 0% - 25%
Wyeast - Beer Nutrient 13 Water Agt Boil 21% 0% - 83%
Irish Moss 12 Fining Boil 66% 1% - 100%
Phosphoric acid 11 Water Agt Mash 68% 2% - 100%

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