European Sour Ale - Berliner Weisse

A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn't seem artificial. Any Brettanomyces funk is restrained.

Flavor Profile: Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy

Ingredients: Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourn

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	5567
Kettle Sour w/ Raspberry	5 gal	5.99%	1.75	1.055	1.009		All Grain	4965
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	4119
Sour Ale strawberry	13 L	3.43%	6.32	1.031	1.005		All Grain	3261
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	3100
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	2872
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	2846
Wild Maine Blueberry Kettle Sour (Berliner Weisse)	3.5 gal	5.06%	12.86	1.052	1.014		All Grain	2777
Base Berliner Weisse with lactose	5.5 gal	7.94%	3.87	1.086	1.026		All Grain	2466
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	2386

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	25 L	3.57%	0	1.032	1.005		All Grain	19
Tart Table Beer	5 gal	3.28%	5.77	1.033	1.008		extract	37
Cherry Kettle Sour	7 L	6.56%	0	1.059	1.009		extract	34
Raspberry Kettle Sour	7 L	6.14%	0	1.055	1.008		extract	43
Raspberry Sour	23 L	4.75%	9	1.044	1.008		All Grain	34
Blueberry Sour V1	23 L	3.94%	0	1.035	1.005		All Grain	44
New Kettle Sour	103 gal	3.06%	5.87	1.028	1.005		All Grain	55
Weissaaz	5.5 gal	3.6%	0	1.032	1.004		All Grain	49
Cherry Sour V1	22 L	4.04%	0	1.036	1.005		All Grain	57
Sour Fira	575 L	4.86%	0	1.044	1.007		All Grain	51

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	210	German	Grain	base malt	1.6°L	38	50%	3% - 100%
American - White Wheat	208	American	Grain	base malt	2.8°L	40	38%	2% - 100%
German - Wheat Malt	176	German	Grain	base malt	2°L	37	40%	7% - 67%
American - Pilsner	149	American	Grain	base malt	1.8°L	37	49%	8% - 100%
German - Acidulated Malt	145	German	Grain	acidulated malt	3.4°L	27	6%	1% - 50%
American - Wheat	93	American	Grain	base malt	1.8°L	38	40%	4% - 70%
Rice Hulls	71		Adjunct	other	0°L	0	6%	0% - 53%
US - Pale 2-Row	65	US	Grain	base malt	1.8°L	37	54%	13% - 100%
German - Bohemian Pilsner	64	German	Grain	base malt	1.9°L	38	50%	16% - 99%
Flaked Oats	61		Adjunct	raw	2.2°L	33	10%	3% - 29%

Hops Used In Berliner Weisse Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	84	3.75	87%	20% - 100%
Saaz	64	3.5	79%	3% - 100%
Hallertau Hersbrucker	38	4	90%	50% - 100%
Citra	37	11	45%	4% - 100%
Domestic Hallertau	35	3.9	83%	15% - 100%
Tettnanger	33	4.5	83%	17% - 100%
Cascade	29	7	78%	8% - 100%
Amarillo	28	8.6	49%	10% - 100%
Magnum	26	15	86%	9% - 100%
Sorachi Ace	25	11.1	48%	10% - 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	186	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	111	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Wyeast - German Ale 1007	45	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Fermentis - Safale - German Ale Yeast K-97	37	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Wyeast - Lactobacillus 5335	33	Wyeast	Ale	0.09	-	75%	60°F	95°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	29	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F
White Labs - German Ale/ Kölsch Yeast WLP029	27	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - English Ale Yeast S-04	23	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Lallemand - WILDBREW™ SOUR PITCH	22		Wilds & Sours	Low	Low	0%	86°F	104°F
White Labs - Lactobacillus Brevis	20	White Labs	Ales	Low	Low	80%	70°F	95°F

Other Ingredients Used In Berliner Weisse Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Lactic acid	150	Water Agt	Mash	65%	0% - 100%
Gypsum	146	Water Agt	Mash	13%	0% - 100%
Calcium Chloride (dihydrate)	78	Water Agt	Sparge	12%	0% - 100%
Whirlfloc	62	Water Agt	Boil	43%	0% - 100%
Epsom Salt	53	Water Agt	Mash	5%	0% - 25%
Calcium Chloride (anhydrous)	37	Water Agt	Mash	10%	0% - 50%
Calcium Chloride (dihydrate)	31	Water Agt	Mash	9%	0% - 83%
Table Salt	30	Water Agt	Mash	9%	0% - 100%
Phosphoric acid	28	Water Agt	Mash	67%	2% - 100%
Yeast Nutrient	23	Other	Boil	11%	0% - 67%

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