Berliner Weisse Water Profile and Recipe

Berliner Weisse is a low-alcohol, tart wheat beer from northern Germany, traditionally brewed as a mixed fermentation beer but now often produced using modern kettle souring methods. It’s known for its pale straw color, high effervescence, dry finish, and sharp, refreshing acidity. Historically referred to as the “Champagne of the North,” it’s typically served with flavored syrups (like raspberry or woodruff) in Germany to balance the acidity, though modern craft versions often highlight the tartness or incorporate fruit directly. With an ABV around 2.8–3.8%, Berliner Weisse is highly sessionable and relies on acidity, carbonation, and mouthfeel for complexity rather than bitterness or alcohol.

Water chemistry for Berliner Weisse should aim for a very soft profile, allowing the acidity and grain character to shine without interference from mineral harshness. Target low sulfate (<50 ppm) and moderate chloride (80–100 ppm) for mouthfeel, with calcium around 50–60 ppm to support yeast health. Magnesium and sodium should remain low (5–10 ppm and <30 ppm, respectively) to keep the finish clean. Keeping the mash pH at 5.2 will help fermentability and acidity perception, while you’ll want to sour the wort down to pH 3.2–3.5 for the classic Berliner tartness.

Simple Berliner Weisse Recipe (5-Gallon Batch):

  • Grain Bill:

    • 5 lb Wheat Malt (50%)

    • 5 lb Pilsner Malt (50%)

  • Water Profile Target:

    • Calcium: 55 ppm

    • Chloride: 90 ppm

    • Sulfate: 25 ppm

    • Magnesium: 5 ppm

    • Sodium: < 25 ppm

    • pH: mash at 5.2, post-sour ~3.3

  • Kettle Souring (Optional): After mash and lauter, boil briefly (10 min), cool to ~95–100°F, acidify to pH ~4.5, pitch Lacto culture (like L. Plantarum), hold warm for 24–48 hours until pH drops to ~3.3, then boil again.

  • Hops:

    • 0.25 oz Hallertau or Tettnang @ 60 min (5–8 IBU total)

  • Yeast: SafAle K-97 (preserves haze and lends a soft ester profile), or US-05 for a clean, neutral fermentation

  • OG: ~1.036 | FG: ~1.006 | ABV: ~3.2% | IBU: ~6

Ferment at 64–68°F. After fermentation, optionally add fruit or syrups to taste (raspberry, apricot, or passion fruit work well). For added authenticity, carbonate highly (2.8–3.2 volumes of CO₂). You can bottle condition or keg, but careful attention to pH and sugar levels post-fruit addition is key for safe bottling.

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