Raspberry Mosaic Berliner Weisse is a sour that homebrewers reach for when they want a project worth the extra attention. This version keeps the grain bill built around Pilsner Malt, and leans on Mosaic 12% to shape the finish.
Recipe at a Glance
Recipe at a Glance
| Style | Raspberry Mosaic Berliner Weisse |
| Batch Size | 5 gallons (19L) |
| Boil Time | 60-90 minutes |
| Original Gravity | 1.030-1.050 |
| Final Gravity | 1.004-1.012 |
| ABV | 3.5-5.5% |
| IBU | 3-12 |
| SRM | 3-8 (pale gold to pink) |
| Difficulty | Advanced (souring process) |
Brew Day, Step by Step
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1
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Mash · ~60 min Mash the grain bill, led by Pilsner Malt, at a steady temperature to build the fermentable sugars this style needs. Sparge slowly so you do not lose efficiency. |
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2
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Boil · ~60-90 min Bring the wort to a boil and work through the hop schedule, starting with Mosaic 12%. This is also where you will add any fining agent for a clearer finished beer. |
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3
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Ferment · 35C (95F) Pitch White Labs WLP672 once the wort has cooled to fermentation temperature and hold it steady. Primary fermentation is the most active week, do not rush it. |
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4
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Condition · 2 weeks at 10C (50F) Rack to secondary (or leave in primary if your recipe calls for it) and let the beer round out at a cool, steady temperature. This step does more for the final flavor than people expect. |
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5
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Package · 1 day, then wait Bottle or keg once gravity has held steady for a few days in a row. Give it time to carbonate and, for bigger styles, additional time to mellow before your first taste. |
That’s the shape of brew day and the weeks after it. For the exact grain bill, hop schedule, and full step-by-step instructions with amounts, use the recipe card below.
What You Will Need
Sourcing your own ingredients locally is always fine, but if you want to skip a homebrew store trip, here is what’s in stock in our shop right now:
- Base and specialty grain: Grains & Adjuncts (e.g. Briess 2-Row Brewers Malt – 10 LB, Crushed)
- Bittering and aroma hops: Brewing Hops (e.g. HopUnion 6I-E91H-F8YE RiteBrew – Cascade Pellet Hops – 1 oz)
- Yeast: Brewing Yeast (e.g. LalBrew Verdant IPA Brewing Yeast (2 Pack) – Make Beer at Home)
- Secondary fermenter for conditioning: Fermenters & Carboys (e.g. FastRack 5 Gallon Hedpak with Cap (Pack of 2) | BPA-free)
- Priming sugar for bottling: Priming Sugar (e.g. Brewer’s Best Carbonation Drops 9 oz)
- General kit and tools: Homebrew Equipment (e.g. PERA 4 Pack Bottling Bucket Plastic Spigot)
- Pour it right when it’s ready: a tulip glass shows off the color and holds the aroma better than a straight pint glass
Serve It Right
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A Raspberry Mosaic Berliner Weisse is best served in a tulip or flute, it fits the body and carbonation of this style better than a straight pint glass. Here is one from our shop: |
Ingredients & Gear for This Batch
Grain / Adjuncts |
Hops |
Yeast |
Fermenter |
Priming Sugar |
Equipment Monster Brew Home Brewing Supplies Home Brew Ohio Complete Beer Equi |
Full Recipe: Grain Bill, Hops, and Instructions
Raspberry Mosaic Berliner Weisse
Equipment
- 1 Large brew kettle
- 1 Mash tun
- 1 Heat source (such as a propane burner or electric stove)
- 1 Immersion or counterflow wort chiller
- 1 Fermenter (such as a glass carboy or plastic bucket)
- 1 Airlock and stopper
- 1 Auto-siphon
- 1 Hydrometer
- 1 Thermometer
- 1 Brewing spoon or paddle
- 1 pH meter or pH strips (optional)
- 1 Sanitizer (such as Star San or iodophor)
- 1 Bottling bucket or kegging equipment (if desired)
- 1 Bottles or kegs
Ingredients
For the Mash – Liquor 9.5 Litres (16 Pints) – Mash Time 1 hr – Temperature 67°c/153 °F
- 5½ lb Pilsner Malt Quantity 2.5 kg
- 2¾ lb Wheat Malt Quantity 1.25kg
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 35°C (95°F) – Conditioning 2 weeks at 10°C (50°F)
- 1 White Labs WLP672 When to add – At start of fermentation
- 1 Lactobacillus Brevis
- 1 Reduce to 20°C (68°F)
- 1 before pitching the yeast
- 1 Yeast Bay Sigmund's Voss Kveik Yeast – When to add – After 1 day of fermentation
- 1 Brettanomyces claussenii Yeast – When to add – After 1 day of fermentation
- 3½ oz (Hops) Mosaic 12% When to add – After 4 days of fermentation, leave for about a week
- 2¼ lb Raspberries, frozen Other – When to add – After fermentation
Instructions
- Begin by heating up 9.5 liters (16 pints) of water to a temperature of 67°C (153°F) in a large pot or mash tun.
- Once the water is at the correct temperature, add 5½ pounds (2.5 kilograms) of Pilsner malt and 2¾ pounds (1.25 kilograms) of wheat malt to the water. Stir the grains until they are fully submerged and ensure there are no clumps.
- Allow the mash to sit for 1 hour, maintaining a temperature of 67°C (153°F) throughout the duration.
- After 1 hour, heat up 27 liters (47½ pints) of water to a boil in a separate pot or kettle.
- Once the water is boiling, add 1 teaspoon of Protofloc to the pot. Allow the Protofloc to boil for the last 15 minutes of the boil.
- Once the mash is complete, strain it into the boiling pot, stirring well to ensure that everything is fully mixed.
- Bring the pot to a boil and boil for 1 hour and 15 minutes.
- After 1 hour and 15 minutes, turn off the heat and allow the pot to cool down to 35°C (95°F).
- Once the pot has cooled, add 1 White Labs WLP672 yeast to the pot and stir well. Allow the pot to sit for 24 hours.
- After 24 hours, add 1 Lactobacillus Brevis to the pot, and reduce the temperature to 20°C (68°F).
- Wait another 24 hours before adding 1 Yeast Bay Sigmund's Voss Kveik Yeast and 1 Brettanomyces claussenii Yeast to the pot.
- After 4 days of fermentation, add 3½ ounces (100 grams) of Mosaic hops to the pot and leave them in for about a week.
- Once the fermentation is complete, add 2¼ pounds (1 kilogram) of frozen raspberries to the pot.
- Allow the pot to sit for 2
Get the fermentation temperature right on Raspberry Mosaic Berliner Weisse and most of the rest of the process takes care of itself.
What Makes Raspberry Mosaic Berliner Weisse the Style It Is
Like most classic beer styles, Raspberry Mosaic Berliner Weisse has a long, slightly tangled history behind it, shaped as much by regional brewing traditions as by any single inventor.
The character of this beer comes down to a beer that leans on pilsner malt and mosaic 12%, and White Labs WLP672 is doing more of that work than the grain bill gets credit for.
Style Characteristics at a Glance
- ABV: 3.5-5.5%
- Bitterness: 3-12 IBU
- Color: 3-8 (pale gold to pink)
- Serving temp: 40-45F (4-7C)
- Glassware: a tulip or flute
- Food pairings: fresh fruit, soft cheese, light seafood
Common Questions
Do I need a dedicated sour setup?
Not necessarily, but keep any souring culture and equipment separate from your regular ale gear if you can. Cross-contamination between a sour culture and a clean yeast batch is the most common way homebrewers ruin an otherwise good beer.
Can I scale this recipe up or down?
Yes, the grain bill and hop schedule scale linearly with batch size. Just make sure your equipment, mash tun and boil kettle both, can actually handle the volume you are scaling to.
What is the biggest mistake homebrewers make with this style?
Rushing the schedule. Pulling a beer off yeast too early or skipping conditioning time is the most common way to shortchange a recipe like this one.
Can I substitute a different yeast strain?
You can, but expect the flavor profile to shift. Stick close to the same yeast family (English ale, American ale, Belgian, lager, etc.) if you want a result close to what this recipe is aiming for.
Keep Exploring
Once you have this one down, here are a few more homebrew recipes worth trying next:
Browse the full homebrew recipe collection for more styles, or if you are just getting into the hobby, start with one of our homebrewing starter kits for new brewers.
This recipe is for adults of legal drinking age. Please brew and drink responsibly, and always sanitize your equipment thoroughly to avoid infection.
