Berliner Weiže

Selected Style and BJCP Guidelines
17A-Sour Ale-Berliner Weisse

Minimum OG: 1.028 SG Maximum OG: 1.032 SG
Minimum FG: 1.003 SG Maximum FG: 1.006 SG
Minimum IBU: 3 IBU Maximum IBU: 8 IBU
Minimum Color: 2.0 SRM Maximum Color: 3.0 SRM

Recipe Overview
Wort Volume Before Boil: 5.00 US gals Wort Volume After Boil: 4.80 US gals
Volume Transferred: 4.80 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 4.50 US gals Volume Of Finished Beer: 4.50 US gals
Expected Pre-Boil Gravity: 1.036 SG Expected OG: 1.037 SG
Expected FG: 1.009 SG Apparent Attenuation: 74.9 %
Expected ABV: 3.7 % Expected ABW: 2.9 %
Expected IBU (using Rager): 5.5 IBU Expected Color (using Morey): 2.9 SRM
BU:GU ratio: 0.15 Approx Color:
Mash Efficiency: 65.0 %
Boil Duration: 15.0 mins
Fermentation Temperature: 67 degF

Ingredient Amount % MCU When
German Pilsner Malt 4lb 3oz 58.3 % 1.1 In Mash/Steeped
US White Wheat Malt 3lb 0oz 41.7 % 1.6 In Mash/Steeped

Variety Alpha Amount IBU Form When
Czech Saaz 3.9 % 1.00 oz 5.5 Loose Pellet Hops All Of Boil

Other Ingredients
Ingredient Amount When

DCL US-05 (formerly US-56) SafAle

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 15 Total Magnesium (ppm): 5
Total Sodium (ppm): 14 Total Sulfate (ppm): 0
Total Chloride(ppm): 9 Total Bicarbonate (ppm): 0

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)

Step Type Temperature Duration
Rest at 151 degF 60

Recipe Notes
Traditional sour mash-style Berliner Weiže. After initial mashing, spread a handful of barley on the top, dropped to the temp to about 100íF, and held there for 2 days adding hot water as necessary.