Berliner Weisse

Name: Berliner Weisse
Total time: 90 min
Yield: 5 gal
Ingredients: 4 lb Pilsner Malt; 3 lb Wheat Malt; 0.25 lb Acidulated Malt; 0.25 oz Hallertau Mittelfrüh (boil, 60 min); SafAle US-05 yeast

Hefeweizen · all grain

Tart, low-ABV German wheat sour — kettle-soured.

OG: 1.034
FG: 1.006
ABV: 3.6%
IBU: 6
SRM: 3
Batch: 5 gal

Brew this →

Grain bill

7.25 lb total

Malt	Weight	%
Pilsner Malt	4.00 lb	55%
Wheat Malt	3.00 lb	41%
Acidulated Malt	0.25 lb	3%

Hop schedule

Hop	Weight	Time	Type
Hallertau Mittelfrüh	0.25 oz	60 min	boil

Yeast

SafAle US-05 · 78–82% atten · 59–75°F

Process

Mash at 149°F for 60 min
Boil 30 min
kettle sour: 2 days @ 100°F
primary: 10 days @ 66°F

Notes

After mashout, drop wort to 100°F, pitch lacto plantarum, hold 24–48 hours until pH hits 3.2–3.4. Boil briefly to kill the lacto, add a tiny bittering hop charge, then ferment with a clean ale strain. Under 4% ABV, sharply tart, a perfect summer beer.

Brewer: Keep IBUs near zero before pitching lacto — even 10 IBUs will inhibit souring. Boil after souring to kill lacto.

Packaging: Carbonate high — 2.8–3.2 vols. Traditional service: a splash of woodruff or raspberry syrup.