Berliner Style Weisse Beer Recipe

Sour, tart and fruity. It can be a bit tricky to achieve the clean lactic sourness that this beer is known for. The key is to let the lactobacillus get a head start in souring the wort and keep the IBUs low.  Traditionally served “Mit Schuss” (with a shot of sweet raspberry or woodruff syrup).

      O.G. 1.029           SRM 2.5         3 IBU

[asg-content-box boxcolor=”gray” boxtitle=”” boldtitle=”false” boxexpand=”false” showcontent=”false”]Grist
60% German Pils
40% Wheat

Hops
Hallertauer (added to mash, no hops in boil – 1 oz leaf/5 gallon batch)

Mash
149° for 60 min (decoction mash optional)

Boil
None

Fermentation
Wyeast 5335 – Lactobacillus
Wyeast 1007 – German Ale
Wyeast 5526 – Brettanomyces Lambicus (optional)

Special Process
Make Lacto starter & hold temp @90° for 1 week (no oxygen)
Pitch Lacto & hold temp @90° for 1 week (no oxygen)
Oxygenate & Pitch Wyeast 1007 @65° (along with Brettanomyces, optional)
Ferment as usual[/asg-content-box]

 berliner style weisse beer recipe