Mashed In Blog

Recipe: Quick (Kettle) Soured Berliner Weisse January 10, 2016 16:24

Like most of you, we're homebrewers too! We've decided to start a series that documents the recipes and process for some of the beers that we brew. We've decided to start with one that has received great feedback from our local beer community - it's a quick soured Berliner Weisse.

Many people who haven't brewed a sour beer are intimidated by the thought.  A "Kettle Soured" Berliner Weisse eliminates most of the "intimidating" aspects of brewing a sour beer:

  • A kettle soured Berliner Weisse eliminates the "wild yeast" aspect.
    • You boil the beer after it's been soured, so your kegged/bottled beer is no different than the Stout, Porter, IPA, etc., that you currently brew. The boil kills off the souring bacteria eliminating its presence post-boil, but leaves the sour bite behind!
  • A kettle soured Berliner Weisse can soured in as little as 24 hours.
    • A lot of "sour beers" take 1+ years before they are "ready". Following the recipe/process below, your beer will generally be soured in 24 hours, and ready to drink in about the same time as your standard ale.

Recipe Stats:

  • Original Gravity:1.031
  • 4.5 IBU
  • 2.8% ABV

Water Profile:

  • We generally use reverse osmosis water when brewing, so we build the water from scratch. The following profile was used for this recipe:
    • Ca: 52.5 ppm
    • Mg: 9.9 ppm
    • Na: 13.3 ppm
    • SO4: 66.9 ppm
    • Cl: 84.8 ppm
    • HCO3: 14.4 ppm


  • 56.8% Pilsen Malt
  • 40.3% Wheat Malt
  • 2.9% Acid Malt

Mash Profile:

  • Mash @ 150°F for 60 minutes
  • Chill wort to ~110-115°F and begin souring process

Souring Process:

  • During the souring process, you want to hold your wort in the 110-115°F range. We have an electric brewing setup, and use the heating element in the kettle to accomplish this.
    • If using a carboy, you can use a FermWrap plugged into a temperature controller. We've also heard of people using household heating blankets to maintain the temperature.
  • Add unmilled malt to wort. We use a ratio of .5lb Acid Malt & .5lb 2 Row per 5 gallons of wort. You can bag this in a mesh bag, or let it float loose if you have a way to filter it out before the boil.
  • Run CO2 through wort to purge O2 from wort & vessel. You want to eliminate as much O2 during the souring phase as possible.
  • Hold the wort with the unmilled malt at 110-115°F until desired pH/sourness has been reached. Most information you read will suggest something in the range of pH 3.2-3.6; the lower you go, the more sour it will be and the more stressful for the yeast.
    • Expect to hold at this temperature for 24 hours or more to reach the desired pH. If you do not have a pH meter, we'd suggest starting the boil after 24 hours.
      • We use a pH meter from Omega - it's linked at the bottom of this post.
      • We normally boil when a pH of 3.2-3.3 has been reached.


    • Once you've reached your desired pH, remove and discard the grain, then boil the wort for 15 minutes.
    • Add 4.5 IBU of Spalt Select @ 10 minutes.
    • Chill wort to 68°F and add yeast.


    • Ferment with US-05 @ 68°F for 7 days.


    The Top 10 Homebrewing Books July 14, 2015 12:24


    Are you looking to learn about homebrewing? Want to formulate better recipes? Looking to experiment with new and unique ingredients? Homebrewing books are a great source of information, and can really help when getting started in homebrewing or expanding your existing brewing knowledge.

    We've compiled a Top 10 List of homebrewing books as rated on

    Top 10:

    1. How to Brew: Everything you need to know to brew beer right the first time
    2. The Complete Joy of Homebrewing Fourth Edition: Fully Revised and Updated
    3. Homebrew Beyond the Basics: All-Grain Brewing and Other Next Steps
    4. Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew
    5. Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass
    6. Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
    7. Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)
    8. For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (Brewing Elements)
    9. Mastering Homebrew: The Complete Guide to Brewing Delicious Beer
    10. Home Brewing: A Complete Guide On How To Brew Beer

    Honorable Mentions: 

    1. Brewing Better Beer: Master Lessons for Advanced Homebrewers
    2. Water: A Comprehensive Guide for Brewers (Brewing Elements)
    3. Experimental Homebrewing: Mad Science in the Pursuit of Great Beer

    Our Favorite 3:

    1. How to Brew: Everything you need to know to brew beer right the first time
      1. This book is a great book for both beginners and advanced homebrewers. It covers the basics of how to brew, as well as various techniques, required equipment, etc. It covers everything that the title of the book suggests.
    2. Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew
      1. This book is an excellent source for recipe formulation. Every recipe in this book is a solid example of the style it is supposed to represent. It typically covers some history of the style, reasons for various ingredients, as well as insight into the brewing process. It also provides both extract and all grain versions of the recipe. This is our go-to book when brewing a style for the first time - you can then tweak the recipe to suit your preferences!
    3. Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)
      1. Yeast. One of the most overlooked, but most important ingredients to produce beer! This book covers a lot of information likely aimed at more experienced brewers - this doesn't mean that a new brewer shouldn't read through it. There is a lot of information to be gained, even by a new brewer, in regards to yeast health, making starters, pitching volumes, and importance of temperature control. We suggest you pick this one up early, to help jump-start your way to making better beer!