Kettle-soured wheat; clean lactic tartness and light body. Designed as an original style reference for the Beer Control Recipe Library.
Berliner Weisse
Berlin Spark
Kettle-soured wheat; clean lactic tartness and light body. Designed as an original style reference for the Beer Control Recipe Library.
1.030OG
1.005FG
3.2%ABV
5IBU
5EBC
About this recipe
How it compares to the style
Berliner Weisse
Comparison between this recipe's calculated parameters and the BJCP style range.
Hops used
| Hop | Amount | Use | Timing |
|---|---|---|---|
| Tettnang | 7.0 g | boil | 90 min |
Predicted aroma profile
Dominant aroma characteristics resulting from this recipe's hops compared to the style's typical hop profile. Estimate based on IBU 5, BU:GU 0.17.
Fermentables
| Ingredient | Amount | Color | Use |
|---|---|---|---|
| Pilsner Malt | 1.29 kg | 4 EBC | mash |
| Wheat Malt | 1.24 kg | 4 EBC | mash |
Yeast
| Yeast | Amount | Attenuation |
|---|---|---|
| Nottingham Ale | 11.0 g | 82% |
Brewing process
Saccharification
Mash out
Boil
Primary fermentation
Water profile
Ca²⁺
70 ppm
Mg²⁺
7 ppm
Na⁺
10 ppm
Cl⁻
50 ppm
SO₄²⁻
65 ppm
HCO₃⁻
25 ppm
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