#125JULY 2013
BLITZ BERLINER WEISSE Download BeerXML
THIS BEER IS
Our sour recipe for all fruit Blitz beers uses a process called kettle souring. In this we steep a bag of malt in the wort to allow the bacteria to grow in it.
BASICS
VOLUME | 20L | 5.3gal |
BOIL VOLUME | 25L | 6.6gal |
ABV | 3.0% | |
Target FG | 1007.0 | |
Target OG | 1040.0 | |
EBC | 9.0 | |
SRM | 4.5 | |
PH | 3.2 | |
ATTENUATION LEVEL | 82.50% |
METHOD/TIMINGS
![Mash Icon](/assets/icons/icon-mash.png)
65°C | 149°F | 60mins |
![Fermentation Icon](/assets/icons/icon-fermetation.png)
19°C | 66°F |
![Twist Icon](/assets/icons/icon-twist.png)
Before main fermentation steep a bag of malt in the wort for 48 hours. Re boil the wort before pitching in the yeast for the main fermentation |
INGREDIENTS
![Malt Icon](/assets/icons/icon-malt.png)
Extra Pale | 1.88kg | 4.1lbs |
Wheat | 1.88kg | 4.1lbs |
![Hops Icon](/assets/icons/icon-hops.png)
(g) | Add | Attribute | |
---|---|---|---|
Magnum | 8.5g | Start | Bitter |
![Yeast Icon](/assets/icons/icon-yeast.png)
- Wyeast 1056 - American Ale
FOOD Pairing
![Food Pairing Icon](/assets/icons/icon-food-pairing.png)
- Grilled salmon with a light lemon sauce
- Lobster bisque
- Cheesecake with raspberry (or peach/passion fruit) sauce
BREWER'S TIP
![Brewers Tip Icon](/assets/icons/icon-tip.png)
Making sour beers is an art, and is mostly related to trial and error with your process. Experiment with different temperatures for steeping the grain. 40 - 50°C will allow the lacto to grow and produce a clean profile.