Briess Recipe Database

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  • Berliner Weisse

    Fermented with a blend of Hefeweizen yeast and Lactobacillus, this German Wheat beer is refreshingly clean and tart. Its acidity will properly develop in the bottle or keg for 4 to 6 months, at which time your patience will be rewarded with a delightful mouth puckering crispness that compliments the soft maltiness of this brew.

    Type: Ale

    Style: Wheat

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    3.3 lbs CBW® Bavarian Wheat LME Extract, LME
    0.75 lb Brewers Malt Base
    0.75 lb Flaked Wheat Flakes
    0.5 oz Hallertau Hops (5% AA) Boil 60 minutes
    1 vial WLP630 Berliner Weiss Yeast Blend
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes


    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 45 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and flakes and bring to a rolling boil
    6. Add Servomyces as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 10 days at 70ºF

    Secondary Fermentation:

    Fermentation Notes: Bottle condition: 4 to 6 months

    Original Gravity: 1.031

    Final Gravity: 1.007

    Alcohol by Weight: 2.5%

    Alcohol by Volume: 3.1%

    IBU: 8

    Color: 2.6 SRM