Geteilte Rezepte - brewmates.beer

Blitz Berliner Weisse Berliner Fruit Beer.

ABV: 3.0 | IBU: 8 | SRM: 4

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.
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 willallow the lacto to grow and produce a clean profile.
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.
Contributed by: Ali Skinner <AliSkinner>

Don't forget to adjust the Minibrew recipe to match the recipe profile on https://brewdogrecipes.com/ or https://brewdogmedia.s3.eu-west-2.amazonaws.com/docs/2019+DIY+DOG+-+V8.pdf

Brewdog
01-07-2013

Ihr Rezept kann nicht gebraut werden, da es die Anforderungen des MiniBrew-Systems nicht erfüllt.

1 Maische

Einmaischen Stufe: 1

Fermentierbare Produkte

	Menge (gr)	SRM
Extra Pale	517.0
Wheat	517.0

Maischeschema

	Starttemp. in °C	Dauer (min)
1	65	60.0

2 Kochen

Kochzeit: 60 min

Hopfen	Menge (gr)	Dauer (min)	Alpha
Magnum	2.34	60

3 Gärung

Gärplan

Temperatur

Endtemperatur

Dauer

Ergänzungen

PRIM (Gärröhrchen)

7.0 days

Wyeast 1056 - American Ale™ - 5gr

COND

0.0 days

SECND

14.0 days

COND

2.0 days

Bemerkungen:

Kommentar

Blitz Berliner Weisse