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	5721
Kettle Sour w/ Raspberry	5 gal	5.99%	1.75	1.055	1.009		All Grain	5180
Bakke Brygg Berliner Weisse 22L	15 L	5.47%	8.01	1.051	1.010		All Grain	4253
Sour Ale strawberry	13 L	3.43%	6.32	1.031	1.005		All Grain	3482
Proviva Berliner	25 L	4.22%	0	1.039	1.006		BIAB	3196
Berliner malina	20 L	4.29%	8.22	1.039	1.007		All Grain	3070
Sour	720 L	2.77%	7.9	1.030	1.008		All Grain	3035
Wild Maine Blueberry Kettle Sour (Berliner Weisse)	3.5 gal	5.06%	12.86	1.052	1.014		All Grain	2864
Base Berliner Weisse with lactose	5.5 gal	7.94%	3.87	1.086	1.026		All Grain	2678
Kettle sour experiment probiotic	5.5 gal	7.01%	19.97	1.068	1.014		All Grain	2461

Newest Berliner Weisse Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mulberry Berliner	21.5 L	4.22%	6.58	1.038	1.006		All Grain	54
Basic Berliner	5.5 gal	2.99%	8.76	1.029	1.006		All Grain	98
Arkkareiden vuju berliner weisse	30 L	4.71%	5.88	1.042	1.006		extract	66
Fruta Prohibida DFPF Berliner Weisse	11 gal	3.93%	0	1.034	1.004		All Grain	61
Mandarina gose	50 L	5.82%	12.85	1.057	1.013		All Grain	69
Sour Mix	22 L	4.18%	0	1.037	1.005		extract	127
It's Showtime!	5000 L	6.01%	5.3	1.076	1.030		All Grain	84
Berliner Weisse	4.5 L	4.07%	11.03	1.043	1.012		All Grain	91
115 Wutz's Catharina Berliner Sour Weisse	65 L	4.26%	8.79	1.040	1.007		All Grain	164
Simple Raspberry Berliner Weisse	20 L	3.02%	6.3	1.029	1.006		BIAB	125

Fermentables Used In Berliner Weisse Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - White Wheat	211	American	Grain	base malt	2.8°L	40	38%	2% - 100%
German - Pilsner	211	German	Grain	base malt	1.6°L	38	50%	3% - 100%
German - Wheat Malt	178	German	Grain	base malt	2°L	37	40%	7% - 67%
American - Pilsner	150	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	94	American	Grain	base malt	1.8°L	38	40%	4% - 70%
Rice Hulls	71		Adjunct	other	0°L	0	6%	0% - 53%
German - Bohemian Pilsner	66	German	Grain	base malt	1.9°L	38	50%	16% - 99%
US - Pale 2-Row	65	US	Grain	base malt	1.8°L	37	54%	13% - 100%
Flaked Oats	62		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	87	3.75	87%	20% - 100%
Saaz	65	3.5	79%	3% - 100%
Hallertau Hersbrucker	39	4	88%	40% - 100%
Citra	37	11	45%	4% - 100%
Domestic Hallertau	36	3.9	81%	15% - 100%
Tettnanger	35	4.5	83%	17% - 100%
Cascade	29	7	78%	8% - 100%
Amarillo	28	8.6	49%	10% - 100%
Magnum	28	15	85%	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	189	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	117	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Wyeast - German Ale 1007	44	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Fermentis - Safale - German Ale Yeast K-97	39	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	31	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
Lallemand - WILDBREW™ SOUR PITCH	25		Wilds & Sours	Low	Low	0%	86°F	104°F
Fermentis - Safale - English Ale Yeast S-04	23	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°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	158	Water Agt	Mash	65%	0% - 100%
Gypsum	150	Water Agt	Mash	12%	0% - 100%
Calcium Chloride (dihydrate)	81	Water Agt	Mash	12%	0% - 100%
Whirlfloc	64	Fining	Mash	42%	0% - 100%
Epsom Salt	54	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	27	Water Agt	Mash	68%	2% - 100%
Yeast Nutrient	25	Other	Mash	10%	0% - 67%

Photos