Berliner Weisse

Known as the “Champagne of the North”, the Berliner Weisse is a crisp and refreshing beverage that was supposedly enjoyed by Napoleon’s troops. If you’re wanting to get into kettle sours this is the beer for you. Brew a low gravity wort of 50% wheat and 50% pale malt. Boil for 10 minutes to kill unwanted microbes, chill to 90, pitch some lacto and let it sit for 24-36 hours. Once the desired pH level is reached, throw in a hop pellet (or don’t) and boil for 60 minutes. Ferment with your preferred ale yeast. The beer will be tart but void of any lacto bugs…no replacing beer lines!

Enjoy!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 4.0 IBUs 2.8 SRM 1.033 1.007 3.3 %
Actuals 1.034 1.008 3.4 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 3.5 lbs 50
White Wheat Malt 3.5 lbs 50

Hops

Name Amount Time Use Form Alpha %
Hallertauer 1 oz 15 min Boil Pellet 2.1

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F
Lactobacillus Bacteria (WLP677) White Labs 70% 65°F - 72°F

Mash

Step Temperature Time
Saccharification 152°F 60 min
Mash Out 168°F 10 min