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  • Summer Fun Berliner Weisse

    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 Weight:

    Alcohol by Volume: 3.0%

    IBU: 6

    Color: 3