#220JANUARY 2016
BLITZ SERIES Download BeerXML
THIS BEER IS
We are bringing back our Blitz Series to 2016. Every Blitz we brew is different, due to the spontaneous souring process, and each version has a great blend of all the different flavours we look for in a Berlinerwiesse.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 3.2% | |
| Target FG | 1007.0 | |
| Target OG | 1032.0 | |
| EBC | 8.0 | |
| SRM | 5.0 | |
| PH | 3.2 | |
| ATTENUATION LEVEL | 78.13% |
METHOD/TIMINGS
MASH TEMP
| 49°C | 120.2°F | 30mins |
| 59°C | 138.2°F | 20mins |
| 72°C | 161.6°F | 15mins |
| 78°C | 172.4°F | 5mins |
FERMENTATION
| 21°C | 70°F |
INGREDIENTS
MALT
| Pale | 1.60kg | 3.5lbs |
| Wheat | 1.60kg | 3.5lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Bramling Cross | 10.0g | Start | Flavour |
YEAST
- Wyeast 1056 - American Ale
FOOD Pairing
- Cheese boards
- Sashimi sushi
- French fries dressed in good oil and salt
- Mac and Cheese
BREWER'S TIP
When you have a good lactobacillus culture grown take half of an fv of it and add some fresh wort. This will keep the culture alive as long as you keep it warm, oxygen free and keep releasing the pressure. You can then use this liquid culture on the next brew and reuse it over and over and over and over and over...like sourdough starter!