23A - Berliner Weisse

Style: 23A - Berliner Weisse 

For more information on brewing the style, see Designing and Brewing a Berliner Weisse.

Since this is the first sour of the BJCP project I thought I'd start with a simple favorite. Berliner Weisse is a low ABV, refreshing German sour with a hefty portion of wheat malt. 

Typically a kettle souring step is used, but Lallemand just released a new yeast strain, Philly Sour that creates lactic acid during fermentation via Lachancea. Hopefully this will be a good way to knock out some of the sours on the BJCP list albeit with a bit of a cheat!

Full Recipe is on BrewersFriend but here's the TL;DR:

  • 2020-8-15: Brewday
  • Malts: 50/50 Weyermann Pils and Wheat
  • Hop: Magnum
  • Yeast: Lallemand Philly Sour
  • OG: 8.6°P; FG: 1°P; ABV: 4%
  • Final pH: 3.4
  • 2020-8-21 (+6): transferred to keg secondary
  • 2020-9-6 (+22): moved to keezer

Grains crushed

Mash temp

Floor Manager Steve

4g of Magnum added at FWH


Into the fermenter

Philly Sour yeast

Wort sample

Away we go

2020-8-18 (+3): fermenter sample and pH check. This lines up with what Lallemand predicts with their "standard conditions wort": 3.2-3.5. I'll give it a couple more days before transferring to keg secondary.

2020-8-25 (+10): sample from secondary. Which is not the keg most of the beer went into but a gallon juice container that holds what was leftover. but the beer should be the same. Looking mostly clear and tasting like a Berliner although it's just mildly sour.

2020-9-7 (+23): moved to keezer last night. partially carbonated and fully chilled. tasting clean and slightly sour. pretty decent Berliner so far.

2020-10-14 (+60): Pouring clear and tasting nice. The slight sourness works well and I would make this again. Maybe a Gose next time.