Apricot Berliner Wiesse All Grain Recipe Kit

This all-grain recipe kit gives homebrewers the ingredients they need to craft a refreshing Apricot Berliner Weisse at home. Think of it as a lighter, fruitier cousin of a wheat beer, with bright natural acidity, a crisp finish and packed with juicy apricot character. Fermented with Philly Sour yeast, this recipe develops its refreshing tartness during fermentation, creating a vibrant sour beer that's perfectly balanced by soft wheat malt and ripe apricot.

Bright, tangy and bursting with fruit.

Brew Stats

• Expected OG: 1.042
• Expected FG: 1.007
• Estimated ABV: 4.6%
• IBU: 5.5
• Batch Volume: 23L
• Mash Efficiency: Figures based on 75%

Why Brewers Love It

• A Proper All-Grain Brew: A satisfying recipe for brewers who enjoy getting stuck into the full mash-to-glass experience.
• Naturally Refreshing Sourness: Philly Sour yeast produces a clean, balanced acidity without the need for kettle souring.
• Juicy Apricot Character: Apricot purée adds vibrant fruit flavour & aroma that perfectly complements the beer's refreshing tartness.
• Soft Wheat Body: Pale Wheat and Flaked Wheat create a smooth mouthfeel while keeping the finish light and crisp.
• Delicate Hop Balance: Hallertau Mittelfrüh provides subtle floral and herbal notes without overpowering the fruit or acidity.
• A Rewarding Brew Day: A fantastic introduction to brewing modern fruited sour beers at home.

Ingredients

• 3kg Pale Ale Malt
• 700g Pale Wheat Malt
• 230g Flaked Wheat
• 35g Hallertau Mittelfrüh Hops
• 1 x Lallemand Philly Sour Yeast

Additional Ingredients (Not Included)

• 2.2kg Apricot Purée
• 1 tsp Irish Moss (recommended)
• 1 tsp Yeast Nutrient (recommended)

Method

1. Add malts to 14L water at 65°C and mash in thoroughly.
2. Rest the mash for 60 minutes.
3. Raise mash temperature to 75°C & hold for 30 minutes to mash out.
4. Sparge continuously with 12L of water at 75°C.
5. Boil for 60 minutes.
6. Add 21g Hallertau Mittelfrüh hops with 15 minutes left in the boil.
7. Add remaining 14g of Hallertau Mittelfrüh hops at end of the boil & whirlpool by stirring or recirculating wort for 10 minutes.
8. Chill the wort and transfer to a clean, sanitised fermenter.
9. Top up to 23L with hot/cold water (as required), ensuring wort is between 18–22°C.
10. Pitch 1 x Lallemand Philly Sour Yeast and ferment at 18–22°C for approximately 7 days, or until fermentation is well underway.
11. After 4–5 days, add the apricot purée to the fermenter and continue fermenting for a further 4 days.
12. Add your preferred fining agent if desired.
13. Once the specific gravity has remained stable, bottle or keg as usual.

Brew Tip: Add the apricot purée once active fermentation has slowed. This helps retain more fresh fruit aroma while allowing the remaining yeast activity to ferment the fruit sugars.

Where juicy fruit meets refreshing tartness.