Style: Berliner Weisse

All Styles

Style Profile

BU:GU

0.18

Hops

1.8 g/L

Mash pH

5.54

Dry Hop

0.2 g/L

Style Guidelines BJCP 2021 Beer

1.028 1.032

1.044

1.003 1.006

1.009

IBU

3 8

ABV

2.8% 3.8%

4.5%

SRM

2 3

Typical Grain Bill

% of total grain weight across all recipes · sums to ~100%

Common Additions

% of Berliner Weisse recipes using each malt category (addition % in brackets)

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.21 g/L 0.82 g/L

0.48 g/L

Flavour

0.3 g/L 0.9 g/L

0.53 g/L

Aroma

0.29 g/L 1.33 g/L

0.68 g/L

Whirlpool

0.64 g/L 1.36 g/L

1.03 g/L

Dry Hop

0.76 g/L 2.72 g/L

1.22 g/L

Common Hops

% of Berliner Weisse recipes using each hop

Dry-Hop Rate by Year

g/L · median with IQR range

2018

1.62 g/L 2.35 g/L

1.99 g/L

2019

0.79 g/L 1.43 g/L

0.83 g/L

2020

1.11 g/L 4.59 g/L

3.61 g/L

2021

0.87 g/L 3.28 g/L

1.38 g/L

2022

0.56 g/L 2.04 g/L

0.7 g/L

2023

0.53 g/L 1.18 g/L

0.61 g/L

2024

1.15 g/L 1.36 g/L

1.2 g/L

dated Berliner Weisse recipes with at least one dry-hop addition

Common Fermentables

Colour = malt category · bar = % of recipes

Common Yeasts

% of Berliner Weisse recipes using each strain

Mash Profile

74% Single Infusion
22% Step Mash
4% Decoction

% of Berliner Weisse recipes with mash data

Typical Water Profile

70 ppm Ca²⁺
5 ppm Mg²⁺
19 ppm Na⁺
75 ppm Cl⁻
59 ppm SO₄²⁻
100 ppm HCO₃⁻

median across recipes with a declared water profile

Similar Styles

Most alike in strength, bitterness, colour, grist, hops and yeast.

Gose

Gueuze

Lambic

Fruit Lambic

Witbier

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