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
- Bring 1.9 gallons of water to 163°F.
- Mash grains at 150°F for 1 hour.
- Heat 6.2 gallons of 180°F sparge water in a kettle.
- Sparge and collect 6 gallons in kettle; bring to boil.
- Add 0.25 oz spalt hops.
- After 50 minutes, add yeast nutrient.
- Boil 10 more minutes and turn heat off.
- Cool beer to 72°F. Transfer to fermenter.
- 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