#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 TEMP
| 65°C | 149°F | 60mins |
FERMENTATION
| 19°C | 66°F |
TWIST
| 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
| Extra Pale | 1.88kg | 4.1lbs |
| Wheat | 1.88kg | 4.1lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Magnum | 8.5g | Start | Bitter |
YEAST
- Wyeast 1056 - American Ale
FOOD Pairing
- Grilled salmon with a light lemon sauce
- Lobster bisque
- Cheesecake with raspberry (or peach/passion fruit) sauce
BREWER'S TIP
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.