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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

Your recipe cannot be brewed because it does not meet the requirements of the MiniBrew system.

1 Mash

Mash stage: 1

Fermentables

	Amount (gr)	SRM
Extra Pale	517.0
Wheat	517.0

Mashing scheme

	Start temp. in °C	Duration (min)
1	65	60.0

2 Boil

Boiling time: 60 min

Hops	Amount (gr)	Duration (min)	Alpha
Magnum	2.34	60

3 Fermentation

Fermentation scheme

Temperature

End Temperature

Duration

Additions

PRIM (Airlock)

7.0 days

Wyeast 1056 - American Ale™ - 5gr

COND

0.0 days

SECND

14.0 days

COND

2.0 days

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Blitz Berliner Weisse