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	2866
Margarita Gose	18.9 L	4.29%	7.71	1.039	1.007		All Grain	2111
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	1683
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	1601
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	1531
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	1490
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	1280
Pucker Up Baby Berliner Weisse	5 gal	3.46%	8.08	1.034	1.008		All Grain	1276
Sour Ale strawberry	13 L	3.43%	6.32	1.031	1.005		All Grain	1013
Irn Brulinerweisse	56 L	5.39%	7.33	1.048	1.007		All Grain	1006

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Berliner Weisse	5.5 gal	3.93%	7.33	1.039	1.009		All Grain	4
Berliner Weis	6 gal	3.54%	3.98	1.033	1.006		All Grain	7
Berliner V1 Ed2020	27.5 L	3.22%	10.36	1.033	1.009		All Grain	8
38. Fruity Sour with Alex and Ryan	13 L	5.04%	7.61	1.044	1.006		BIAB	16
Freebase Sour	1000 gal	5.72%	0	1.058	1.015		All Grain	12
No wall	14 gal	3.84%	0	1.030	1.001		BIAB	20
Pretty Fly for a Weisse Guy	19 L	5.64%	18.89	1.053	1.010		BIAB	34
Mas Agave Clone	5 gal	9.94%	27.62	1.087	1.016		All Grain	18
Aleacion Extrema - Berliner Weisse	24 L	4.83%	3.13	1.046	1.009		All Grain	20
Sour torrified	5.5 gal	3.99%	8.77	1.041	1.010		All Grain	21

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	51%	14% - 100%
German - Wheat Malt	125	German	Grain	base malt	2°L	37	40%	8% - 60%
American - White Wheat	123	American	Grain	base malt	2.8°L	40	40%	12% - 100%
German - Acidulated Malt	89	German	Grain	acidulated malt	3.4°L	27	7%	1% - 50%
American - Pilsner	86	American	Grain	base malt	1.8°L	37	47%	15% - 100%
American - Wheat	60	American	Grain	base malt	1.8°L	38	39%	4% - 70%
American - Pale 2-Row	48	American	Grain	base malt	1.8°L	37	54%	30% - 100%
Belgian - Pilsner	43	Belgian	Grain	base malt	1.6°L	37	50%	9% - 74%
German - Bohemian Pilsner	41	German	Grain	base malt	1.9°L	38	53%	21% - 99%
Flaked Oats	34		Adjunct	raw	2.2°L	33	10%	3% - 25%

Hops Used In Berliner Weisse Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	41	3.5	80%	8% - 100%
Hallertau Mittelfruh	37	3.75	81%	20% - 100%
Hallertau Hersbrucker	30	4	91%	50% - 100%
Citra	28	11	46%	4% - 100%
Domestic Hallertau	24	3.9	84%	15% - 100%
Cascade	23	7	78%	8% - 100%
Amarillo	19	8.6	49%	17% - 100%
Magnum	18	15	84%	9% - 100%
Sorachi Ace	17	11.1	52%	10% - 100%
Tettnanger	16	4.5	77%	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	118	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	30	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Wyeast - Lactobacillus 5335	25	Wyeast	Ale	0.09	-	75%	60°F	95°F
White Labs - German Ale/ Kölsch Yeast WLP029	22	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
White Labs - Berliner Weisse Blend WLP630	16	White Labs	Ale	Medium	Medium	76.5%	68°F	70°F
White Labs - Lactobacillus Brevis	14	White Labs	Ales	Low	Low	80%	70°F	95°F
Fermentis - Safale - English Ale Yeast S-04	13	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°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	69	Water Agt	Mash	64%	0% - 100%
Gypsum	54	Water Agt	Mash	12%	0% - 100%
Calcium Chloride (dihydrate)	36	Water Agt	Mash	10%	0% - 83%
Table Salt	24	Water Agt	Mash	9%	0% - 85%
Whirlfloc	24	Water Agt	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	15	Water Agt	Mash	10%	0% - 40%
Irish Moss	12	Fining	Boil	66%	1% - 100%
Epsom Salt	11	Water Agt	Mash	3%	0% - 12%
Wyeast - Beer Nutrient	9	Water Agt	Boil	21%	0% - 83%
Phosphoric acid	8	Water Agt	Mash	66%	2% - 100%

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