- OG
- 1.034
- FG
- 1.006
- ABV
- 3.6%
- IBU
- 6
- SRM
- 3
- Batch
- 5 gal
Grain bill
| 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
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.
About this Hefeweizen
History
Berliner Weisse is a tart, low-alcohol wheat beer often associated with northern Germany, particularly Berlin, where it has been brewed since at least the 16th century. The style traditionally relies on mixed fermentation with both ale yeast and Lactobacillus bacteria to achieve its characteristic sourness. While the BJCP recognizes Berliner Weisse as a distinct category within German wheat beers, this recipe takes a simplified approach more aligned with the Hefeweizen category, using acidulated malt for tartness rather than traditional kettle souring or mixed fermentation. Historically, the style declined significantly in the 20th century but has seen renewed interest among craft brewers seeking approachable sour beers.
Technique
The mash temperature of 149°F targets a highly fermentable wort, producing a dry finish appropriate for this light-bodied style. The single 60-minute hop addition provides minimal bitterness while ensuring adequate isomerization for stability. Using SafAle US-05, a clean American ale yeast, diverges from traditional German weizen strains that produce banana and clove phenolics; this choice emphasizes the grain character and acidity from the acidulated malt. Fermentation should proceed at moderate ale temperatures, around 65-68°F, to maintain the yeast's neutral profile. A brief cold conditioning of one to two weeks will help the beer clarify and mellow any sharp acidic edges before packaging.
Ingredient notes
The grain bill balances Pilsner malt's clean, lightly grainy base with wheat malt comprising nearly 43% of the total, contributing body and the hazy appearance associated with wheat beers. Acidulated malt, at roughly 3.5% of the bill, lowers mash pH and adds a subtle lactic tartness without requiring biological acidification. Hallertau Mittelfrüh offers delicate, noble hop character with mild floral and herbal notes that won't overpower the grain. SafAle US-05 attenuates well and ferments cleanly, lacking the phenolic complexity of traditional weizen yeasts but allowing the malt and acidity to remain focal points. Soft water with low mineral content suits this style, though the acidulated malt will naturally lower pH.
Variations
Traditional Berliner Weisse recipes employ German weizen yeast strains and Lactobacillus for authentic funk and tartness, often resulting in a more complex flavor profile than this simplified version. Some brewers kettle-sour the wort before fermentation, while others co-pitch lactic acid bacteria with ale yeast. Increasing the acidulated malt to 0.5 lb or adding lactic acid post-fermentation will intensify sourness. Substituting a Bavarian weizen yeast for US-05 would introduce banana and clove esters typical of Hefeweizen. Commercial examples like Berliner Kindl Weisse showcase the traditional approach, while modern American interpretations often feature fruit additions such as raspberry or woodruff syrup, historically served to temper the beer's acidity.
When to drink & pairings
Berliner Weisse pairs well with light fare such as salads, fresh cheeses, seafood, and fruit-based desserts, where its acidity complements rather than competes. The beer's low alcohol and refreshing tartness make it suitable for warm-weather drinking and daytime occasions. Serve chilled, around 45-50°F, in a wide-mouthed tumbler or traditional pokal glass to showcase the hazy appearance and encourage aroma release. The clean, tart profile also works alongside spicy dishes, where the acidity can cut through heat. Some drinkers enjoy adding a splash of flavored syrup, a practice rooted in Berlin's serving traditions, though the beer stands well on its own.