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Berliner Weisse (sour mash)

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Batch Size (gallons)5
Recipe typeAll Grain
Style17A. Berliner Weisse
Original Gravity1.047
Final Gravity1.008
ABV5.12% (basic)   /   5.1% (advanced)       [what's this?]
Color3.5 SRM
Boil Time15 min

YeastWhite Labs WLP001 (California Ale)

Pilsner (2 Row) German4 lbs41%2
Wheat Malt, White4 lbs41%2.4
Pilsner (2 Row) German1 lb10.3%2
Acid Malt 12 oz7.7%3

Hallertauer (Boil).5 oz154.8%4

DirectionsMash the white wheat and 4 lbs of pilsner at 150F for 60 minutes. Add in acid malt and stir mash. Wait until temp drops to 120F, then stir in the last pound of pilsner malt. Get as much oxygen out of the mash as possible, then layer the top with plastic wrap. Cover the mash tun, then wrap in blankets for 24 hours for a slight tartness, or up to 72 hours for a crisp tartness (my preferred level). Drain the tun and batch sparge until you have 5 gallons in the boil kettle. Bring up to a boil, add hops and boil for 15 minutes to kill off any remaining lacto. Cool, pitch yeast, ferment, bottle/keg.

Fermented around 65F for 14 days, bottle conditioned for another 14 days.

I like to sour the mash for 72 hours, this leaves the beer with a crisp tartness that's akin to making lemonade and not adding in "enough" sugar. The California yeast ferments clean, leaving a great wheat flavor. No perceptible bitterness.

Traditional Berliner Weisse should be around 3% abv or less, but this is around 5%. 

CreditsMajor thanks to MadMatt and his blog entry (Anarchy Lane) for helping me to nail down the process for sour mashing without getting the unwanted bugs and/or butyric acid.

This all grain Berliner Weisse homebrew recipe was submitted by tracebusta.