Pucker Up Baby Berliner Weisse

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This beer recipe is featured in the May/June 2014 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

This light weisse beer comes courtesy of Shane and Jessica Kelley of the CPJ Brewhouse in Ohio. Don’t let the light ABV fool you… the puckery sour punch is real!

Pucker Up Baby Berliner Weisse | Weizen/Weissbier


  • For 5 U.S. gallons (19 L)
    • 3.0 lb (1.4 kg) wheat malt
    • 3.0 lb (1.4 kg) Pilsner malt
    • 8.0 oz (226 g) rice hulls
    • 0.5 oz (14 g) Hallertauer hops (60 min)
    • For souring: 1.0 lb (454 g) uncrushed two-row
    • Yeast: Any clean ale yeast


    • Original Gravity: 1.030
    • Final Gravity: 1.010
    • ABV: 3%
    • IBU: 6
    • SRM: 3


    Mash at 150° F (66° C) for 60 minutes. Collect 5.5 gallons (20.82 L) wort. Heat to 200° F (93° C) to kill off all unwanted bacteria. Cool to 120° F (49° C). Transfer to keg/cooler and pitch 1 lb uncrushed grain. Cover wort surface with plastic wrap or foil to protect it from oxygen. Close and wrap keg/cooler in a heated blanket or use other heating device to keep temperature between 100-120° F (38-49° C). Allow to sour for 14-24 hours depending upon level of sourness desired.

    After souring period, run wort off into boil kettle, removing the grains with a strainer. Bring to a boil, add hops, and boil for 60 minutes. Chill to 68° F (20° C). Transfer to fermenter and pitch a clean ale yeast of your choice, oxygenating as you normally would.

    Extract Version

    Substitute 3.75 lb (1.7 kg) wheat DME (such as Briess) for wheat and Pilsner mals. Dilute to desired volume, heat to sterilize, sour and ferment as instructed above.