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.
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Team
|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|
Primary Fermentation: 12 weeks in a single vessel at 68°F-72°F.
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%