Description:

There are few conventional beer styles that lend themselves to gluten free adaptations. The Berliner Weisse is one of those exceptions. The distinct sour flavor profile of sorghum syrup that is often times undesirable in a finished beer achieves the intentional sour flavor of this beer style. Berliner Weisse beers are generally low in alcohol, about 3%, and is cloudy in appearance. Generally there is only a base malt and a wheat malt in the grain bill. We are using Biscuit Rice Malt and Buckwheat Malt in this partial mash recipe. The Biscuit Malt will provide the malty wheaty flavor, and the buckwheat will add body and head retention without affecting the flavor. 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 Buckwheat Malt
• 1 OZ Saaz, Spalt or Tettnanger Hops
• German Ale Yeast

Additional Instructions

Primary Ferment: 7 days @ 62F
Secondary Ferment: 7 - 14 days @ 70 - 80F

Beer Profile

Original Gravity: 1.032
Final 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:

Source: Adapted from the December 2005 BYO magazine