BeerXML 1.0
Blitz Berliner Weisse
Fermentables
| Extra Pale | 1.88 kg |
| Wheat | 1.88 kg |
Hops
| Magnum (US) | 8.5 g, Boil |
Yeast
| American Ale | Ale, Liquid |
Mash
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Mash 1 | Infusion · 65 °C · 60 min |
Blitz Berliner Weisse
Wheat · Berliner Weisse (Wheat)
Recipe details
- Brewer
- BrewDog
- Batch size
- 20.0 L
- Boil size
- 25.0 L, 60 min
- OG / FG
- 1.040 / 1.007
- ABV
- 3.0%
- IBU
- 8
- SRM / EBC
- 4.5 / 9
- Efficiency
- 75%
- Source
- Imported BeerXML
Batch scale
Scaling is client-side only; the downloaded BeerXML always keeps the original batch size.
Fermentables
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| Name | Type | Amount, kg | Yield, % | Color, °L |
|---|---|---|---|---|
| Extra Pale | Grain | 1.88 | 81 | 2 |
| Wheat | Grain | 1.88 | 81 | 2 |
Hops
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| Name | Alpha, % | Amount | Use | Time | Form |
|---|---|---|---|---|---|
| Magnum (US) | 12 | 8.5 g | Boil | 60 min | Pellet |
Yeast
- American Ale — Ale, Liquid, 0.1 L · 15.6–22.2 °C
Mash
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| Step | Type | °C | Time, min | Infusion, L |
|---|---|---|---|---|
| Mash 1 | Infusion | 65 | 60 | 0 |
Notes
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.
Tagline: Berliner Fruit Beer.
First brewed: 07/2013
Food pairing: Grilled salmon with a light lemon sauce; Lobster bisque; Cheesecake with raspberry (or peach/passion fruit) sauce
Brewer's tips: 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.
Source: BrewDog DIY Dog — https://www.brewdog.com/diy-dog