Back to SearchBerliner Sorghum Weisse
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Beer Style: Berliner Weisse
Recipe Type: partial mash
Yield: 5 gallons
Description:
Brew a tart, refreshing gluten-free Berliner Weisse at home with this partial-mash recipe featuring sorghum and gluten-free fermentables. Light in body with bright acidity, this gluten-free beer is perfect for warm weather and works well with fruit additions. Ideal for homebrewers exploring sour gluten-free beer styles with approachable methods. This recipe is loosely based on 'Napoleon's Champagne' from the December 2005 BYO magazine.
Ingredients:
- 4.75 LBS Sorghum Syrup
- 2 LBS Biscuit Rice Malt
- 2 LBS Pale Buckwheat Malt
- 1 OZ Saaz, Spalt or Tettnanger Hops
- German Ale Yeast
Additional Instructions
Primary Ferment: 7 days @ 62FSecondary Ferment: 7 - 14 days @ 70 - 80F
Beer Profile
Original Gravity: 1.032Final Gravity: 1.008
Alcohol by Vol: 3.1%
Color SRM: 1.8
Bitterness IBU: 9.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt in 2 gallons of water along with amylase enzyme at twice the dosing recommendation at 163.4 F for 30 - 45 minutes. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Pitch sorghum syrup, allow to achieve hot break, and maintain rolling boil.
1 OZ Saaz, Spalt or Tettnanger Hops@ 15 min
SafAle K-97 Yeast