Briess Recipe Database

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Malt: Caramel Malt 20L

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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

  
  

  Ingredients

  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

  
  

  Procedures

  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.

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  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

  Tags: