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.

Ingredients

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

Directions

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.