Berliner Weisse Recipe - Berliner Weisse

Recipe Info

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Berliner Weisse

by on
All Grain
5 Gallon(s)
5.5 Gallon(s)
15 min
Comments  Brew Sessions (0)
- Lacto starter was 2 oz. Light DME, 1/8 tsp yeast nutrient, 16 oz. apple cider, 8 oz. water boiled, chilled, then added Wyeast 5335 Lacto

- Kettle Boil 10/23/12 - 15-minute boil with 1 oz. Hallertau, 1 tsp yeast nutrient, 1 Whirfloc tablet
Original Gravity was 1.038

- 10/26/12 added Kolsch yeast

- 11/2/12 transferred to the secondary

- Wort ended up being more concentrated than planned due to more water loss than expected in the mash and boil, plus the yeast/lacto slurry sucked up some, so the beer ended up being stronger than planned (about 4.9%).

- Bottled on 11/9/12 -- Final Gravity was 1.006


% lb fermentable ppg   L   usage  
57% 4 German Pilsner 2-Row 37
43% 3 German Wheat 39
7 lb


oz variety type usage time AA   IBU  
1 Hallertau Pellet Mash 60 minutes 4.3 0.0
1 Hallertau Pellet Boil 15 minutes 4.3 9.2
2 oz IBUs calculated using the Brewgr formula


name attenuation  
Wyeast Kölsch 2565 75%

Other Stuff

amount unit name usage
1 each Wyeast 5335 Lactobacillus Delbrueckii Primary

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. Mash for 60 minutes at 150 degrees with 1 oz. Hallertau pellets.
  2. Boil for 15 minutes with 1 oz. Hallertau and 1 Whirfloc tablet.
  3. Ferment with Lacto (starter in boiled apple juice) and Wyeast Kolsch yeast.
  4. *I haven't decided yet, but I think I'll add the Lacto first, to give it a head start, and then add the yeast a day or two later. Suggestions?

Tasting Notes (0)

There aren't any tasting notes logged yet


Half-Hearter-BrewerHow did it turn out?
2/25/2013 7:15 PM
AubreyThe beer turned out pretty good, but it wasn't as tart as I hoped. I think the yeast usurped the lacto. Next time, I'm going to try a sour mash, maybe with some acid malt, and give the lacto more time -- at warmer temps -- to grab hold before adding the yeast.
2/26/2013 9:17 AM
Half-Hearter-BrewerSour mashing might work. How long did you let the lacto sit before adding the yeast? I would assume letting it sit another day or so would work as well.

Although (and I am just thinking on my keyboard) I would think that doing a sour mash before the hop boil might give you more control. Mash your beer, and then add the lacto without cooling it. Let it sit for a day, or two and taste it until it reaches your desired sourness. Then, boil your hops (killing the lacto) and finish with your yeast.

2/26/2013 4:07 PM
BrewdaddyIf you pitch the Lacto at the same time as the yeast it will take less time to develop the tartness, but it will still take a couple months of conditioning.
3/23/2013 2:44 PM

Recipe Facts

Berliner Weisse
Berliner Weisse
5.00 Gallons Liters
5.50 Gallons Liters  @  15  min
3.8° SRM
9.2 IBU (brewgr)
3.8% ABV
130 per 12oz
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