Recipes: Berliner Weiss

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Style Profile based on 122 recipes

OG

1.037

FG

1.008

IBU

5

ABV

3.8%

BU:GU

0.14

Hops

1.0 g/L

Grain Bill Composition

  • 100% Base
  • 8% Acid
  • 6% Crystal

Median % of grist by malt category

Common Hops

  • 15% Hallertau Taurus
  • 12% Samba
  • 9% Hallertau Mittelfrüh
  • 8% Hallertauer Hersbrucker
  • 6% Hallertau (US)
  • 5% Tettnanger
  • 3% Tettnang (US)
  • 3% Fuggles
  • 3% East Kent Goldings
  • 3% Mount Hood

% of Berliner Weiss recipes using each hop

Common Fermentables

  • 38% Pilsner (2 Row) Ger
  • 36% Wheat Malt, Ger
  • 18% Pilsner (Weyermann)
  • 15% Acid Malt
  • 15% Wheat Malt, Pale (Weyermann)
  • 15% White Wheat Malt
  • 10% Pilsner (2 Row) Bel
  • 7% Pale Malt (2 Row) US
  • 7% Rice Hulls
  • 5% Acidulated (Weyermann)

Colour = malt category · bar = % of recipes

Common Yeasts

  • 28% Safale American (US-05) Fermentis
  • 21% Lactobacillus Brevis (WLP672) White Labs
  • 20% Lactobacillus (5335) Wyeast Labs
  • 11% Berliner Weisse Blend (WLP630) White Labs
  • 10% German Ale (1007) Wyeast Labs
  • 7% Lactobacillus Delbrueckii (4335) Wyeast Labs
  • 6% German Ale/Kolsch (WLP029) White Labs
  • 4% California Ale Yeast (WLP001) White Labs
  • 3% Brettanomyces Claussenii (WLP645) White Labs
  • 3% SafAle German Ale (K-97) Fermentis

% of Berliner Weiss recipes using each strain

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