Berliner Weisse is a sour beer fan favorite. Clean, tart and refreshing, this recipe adds just 2 ounces of Briess Special Roast Malt for an interesting tangy biscuit flavor. The White Labs Berliner Weisse blend utilizes a traditional German Weizen yeast that gives way to the tangy goodness of lactobacillus over time.
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Team

Quantity Ingredient Comment Malt Style
3.5 lbs Pilsen Malt Steeping grain
2 lbs Wheat Malt, White Steeping grain
2 oz Special Roast Malt Steeping grain
0.25 oz Spalt Hops (4.8% AAU) 60 min boil
1 pack WLP630 Berliner Weisse Blend Fermenter
1 capsule Servomyces Yeast Nutrient 10 min boil



  1. Bring 1.9 gallons of water to 163°F.
  2. Mash grains at 150°F for 1 hour.
  3. Heat 6.2 gallons of 180°F sparge water in a kettle.
  4. Sparge and collect 6 gallons in kettle; bring to boil.
  5. Add 0.25 oz spalt hops.
  6. After 50 minutes, add yeast nutrient.
  7. Boil 10 more minutes and turn heat off.
  8. Cool beer to 72°F. Transfer to fermenter.
  9. Pitch on pack of White Labs WLP630 Berliner Weisse Blend.

Primary Fermentation: 12 weeks in a single vessel at 68°F-72°F.
Secondary Fermentation:
Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP630 for 3-4 weeks.
Original Gravity: 1.029
Final Gravity: 1.006
Alcohol by Volume: 3.0%
IBU: 6
Color: 3