Berliner Weisse is one beer that we just can’t get enough of. It’s refreshing, crisp flavors are tough to achieve in any other type of beer, and its flavors pair so wonderfully with fruits of all kinds. But, sometimes, it can be difficult to find this kind of beer at your local bar or even wine and liquor store.
That’s why Home Brewing Blog is here to help. Below, we’ve compiled a list of our four favorite Berliner Weisse recipes that you can brew right at home. As long as you have the right ingredients and the right equipment, you should be just fine.
4. ClawHammer Supply’s Quick Sour Berliner Weisse
This Berliner Weisse beer recipe comes from popular brewing blog, ClawHammer Supply. When it comes to simplicity, this one is easily the best. But, that doesn’t mean it isn’t delicious: this recipe produces flavors that cannot be beat. Here’s what you’ll need to brew this refreshing sour.
- 1.4 kg. 2-row German Pilsner: 3 lbs. (50%)
- 1.4 kg. German Wheat Malt: 3 lbs. (50%)
- 1 oz. (28.3 g) Hallertau
- US-05 Dry Yeast
- Lactic acid
- Lactobacillus bacteria (Goodbelly probiotic drink)
To make this quick sour, start by making sure your malts are as finely ground or crushed as possible. You can do this using a myriad of different techniques depending on what makes you most comfortable.
If you have access to a grain mill, this is often your best bet. If this isn’t accessible to you, you can go all-natural and crush your malts using a rolling pin. After this is done, it’s time for mashing. ClawHammer Supply suggests mashing at 133℉ for exactly an hour.
Next, it’s time to start the kettle sour process. Start by boiling your mash for just 15 minutes, and then let it cool back down to 95℉. Make sure you have a reliable thermometer to get an accurate read on your temperatures.
Once it has been cooled down, add your lactic acid. At this point, the pH balance should drop all the way down to 4.56. Now it’s time for the lactobacillus bacteria. ClawHammer Supply cleverly utilizes GoodBelly probiotic drink, as it contains the same ingredients used during the souring process.
After you’ve added this, it’s time to leave your mix for an entire day. After 24 hours, boil the mixture once again for 15 minutes, and then add in .25 oz of the Hallertau hops. This will add a potent, hoppy flavor.
Let the brew cool down once again, this time to 70℉, and then add your Safale US-05 dry yeast. Ferment it at around 65-67℉ for 10 days, and then you’re ready to drink.
3. Scared Sour Berliner Weisse
This next recipe comes from Craft Beer & Brewing, and is a version of a popular Berliner Weisse recipe crafted by Josh Weikert.
- 4 lb. (1.8 kg.) German Pilsner Malt
- 3 lb. (1.4 kg.) wheat malt
- 0.5 oz. (142 g.) [4% AA] Hallertau Hersbrucker (2 AAU)
- 0.5 oz. (142 g.) [12% AA] Sorachi Ace (6 AAU)
- Wyeast Lactobacillus 5335 or White Labs WLP677 Lactobacillus delbrueckii Bacteria
- Wyeast 1007 (German Ale) yeast
To make this scared sour Berliner Weisse, start by crushing your malts. Once this has been done, Craft Beer & Brewing suggests mashing your malts at 149℉ for 90 minutes. After this hour and a half, go ahead and drain your mixture, sparging to yield about 5.5 gallons.
Let your wort cool down to about 110-120℉. When it reaches this temperature, it’s time to pitch the Lacto into the mixture. Then, kettle sour until it meets the pH balance that you’re looking for. It should be pretty sour.
FInally, boil your mixture for 15 minutes. Just as it starts to boil, add in your hops. Let the mixture cool back down a bit, and then pitch the Wyeast 1007. You’ll want to then ferment this mixture at 65℉, and wait about a week and a half. Then, you’re ready for enjoyment.
2. Brew Dude’s Berliner Weisse
The next recipe on our list comes from Brew Dudes. Their Berliner Weisse is extra light, extra refreshing, and extra easy to brew at home.
- 4.20 lb. Pilsner (2 Row) Ger (2.0 SRM) 58.33%
- 3.00 lb. Wheat Malt, Ger (2.0 SRM) 41.67%
- 1.00 oz. Hallertauer [4.00%] (15 min)
- Whirlfloc Tablet (Boil 15.0 min)
- 1 package European Ale (White Labs #WLP011)
- 1 package Lactobacillus Delbrueckii (Wyeast Labs #4335)
The great thing about this recipe is that you can follow ClawHammer’s steps to a T. The only thing that’s different here besides the yeast is that you’ll want to ferment this specific brew for two weeks, not just 10 days.
1. Psychedelic Weisse
This super fun Berliner Weisse recipe is made with delicious dragon fruit and guava to add bright, fruity flavors. It’s from the American Homebrewers Association.
- 1.6 kg. (3.5 lb.) Continental Pilsner malt
- 1.6 kg. (3.5 lb.) wheat malt
- 12 g. (0.4 oz) Hallertauer Mittelfruh, 4% AA at 15 minutes
- American or German ale yeast
- 1.2 kg. (2.65 lb.) guava
- 1.2 kg. (2.65 lb.) dragon fruit
Start by making 0.5 to 1 quart of lacto starter at least 24 hours before mashing. Then, mash grains with about 10 liters of water. Hold it about 131℉ for exactly 10 minutes, and then hold it at 150℉ for the subsequent hour.
After this, mash it out at 172℉ for 10 minutes. Sparge your brew with 16 liters of water, and cool the wort down to only 97℉. Then, pitch the lacto starter. Leave it to kettle sour for between 24 to 36 hours.
After this, boil your mixture for 15 minutes and add the hops. Cool it down and then pitch the yeast at 64℉. Then, once it recess 66℉, it’s time to ferment. After it has been attenuated about 75%, add the fruit either as puree or juice at 74℉. Then, ferment for at least another week.