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Ich Bin Ein Berliner Weisse
Berliner Weisse • Extract • 20 L
This is a traditional Berliner Weisse recipe. It is wheat beer with a very sour taste. It is usually served ice cold in a large glass with a good dash of either woodruff or raspberry syrup (the Hugonaughts were the first to add syrup as they found the beer far to sour for their tastes). It is also traditionally drunk through a straw. Trust me this is very refreshing on a hot day. Please do not confuse this style with the German or Bavarian Weiss or weizen style. Apart from being both wheat beers, they are like chalk and cheese, with virtually nothing else in common taste wise.
October 26, 2002 pm 09:05pm
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Ingredients (Extract, 20 L)
- 1.0 kg
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 0.5 kg
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 10 g
Hersbrucker - 3.5 AA% pellets; boiled 60 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: A - Berliner Weisse
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.027 | 1.028 - 1.032 |  |
| Terminal Gravity: | 1.006 | 1.003 - 1.006 | |
| Color: | 3.9 SRM | 2 - 3 | |
| Alcohol: | 2.7% ABV | 2.8% - 3.8% | |
| Bitterness: | 5.7 IBU | 3 - 8 | |
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