#125_blitz-berliner-weisse.xml

<?xml version="1.0" encoding="ISO-8859-1"?>
<RECIPES>
  <RECIPE>
    <NAME>BLITZ BERLINER WEISSE</NAME>
    <VERSION>1</VERSION>
    <TYPE>All Grain</TYPE>
    <BREWER>BREWDOG</BREWER>
    <ASST_BREWER/>
    <BATCH_SIZE>20</BATCH_SIZE>
    <BOIL_SIZE>25</BOIL_SIZE>
    <BOIL_TIME>60</BOIL_TIME>
    <EFFICIENCY>82.50</EFFICIENCY>
    <OG>1.040</OG>
    <FG>1.007</FG>
    <STYLE>
      <NAME>Berliner Weisse</NAME>
      <CATEGORY>Berliner Weisse</CATEGORY>
      <CATEGORY_NUMBER></CATEGORY_NUMBER>
      <STYLE_LETTER></STYLE_LETTER>
      <STYLE_GUIDE></STYLE_GUIDE>
      <VERSION>1</VERSION>
      <TYPE></TYPE>
      <OG_MIN></OG_MIN>
      <OG_MAX></OG_MAX>
      <FG_MIN></FG_MIN>
      <FG_MAX></FG_MAX>
      <IBU_MIN></IBU_MIN>
      <IBU_MAX></IBU_MAX>
      <COLOR_MIN></COLOR_MIN>
      <COLOR_MAX></COLOR_MAX>
    </STYLE>
    <NOTES xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xs="http://www.w3.org/2001/XMLSchema" xsi:type="xs:string">Brewdog Blitz Berliner Weisse

Tagline: Berliner Fruit Beer.
First brewed: 07/2013
Description:
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.

Food pairing:
[Grilled salmon with a light lemon sauce, Lobster bisque, Cheesecake with raspberry (or peach/passion fruit) sauce]

Brewers 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.

Brewdog id: #125
    </NOTES>
    <FERMENTABLES>
      <FERMENTABLE>
        <NAME>Extra Pale</NAME>
        <VERSION>1</VERSION>
        <TYPE>Grain</TYPE>
        <AMOUNT>1.88</AMOUNT>
        <YIELD>82.00</YIELD>
        <COLOR>2</COLOR>
      </FERMENTABLE>
      <FERMENTABLE>
        <NAME>Wheat</NAME>
        <VERSION>1</VERSION>
        <TYPE>Grain</TYPE>
        <AMOUNT>1.88</AMOUNT>
        <YIELD>82.00</YIELD>
        <COLOR>2</COLOR>
      </FERMENTABLE>
    </FERMENTABLES>
    <HOPS>
      <HOP>
        <NAME>Magnum</NAME>
        <VERSION>1</VERSION>
        <ORIGIN></ORIGIN>
        <ALPHA>14.40</ALPHA>
        <AMOUNT>0.0085</AMOUNT>

        <USE>Boil</USE>
        <TIME>60</TIME>
        <TYPE>Bittering</TYPE>
        <FORM>Pellet</FORM>
        <BETA>0.00</BETA>
      </HOP>
    </HOPS>
    <YEASTS>
      <YEAST>
        <NAME>Wyeast 1056 - American Ale</NAME>
        <VERSION>1</VERSION>
        <TYPE>Ale</TYPE>
        <FORM>Liquid</FORM>
        <AMOUNT>0.0350000</AMOUNT>
      </YEAST>
    </YEASTS>
    <MISCS>

    </MISCS>
    <MASH>
      <NAME>Mash</NAME>
      <VERSION>1</VERSION>
      <GRAIN_TEMP>20</GRAIN_TEMP>
      <MASH_STEPS>
        <MASH_STEP>
          <NAME>Mash step</NAME>
          <VERSION>1</VERSION>
          <TYPE>Temperature</TYPE>
          <STEP_TEMP>65</STEP_TEMP>
          <STEP_TIME>60</STEP_TIME>
        </MASH_STEP>
      </MASH_STEPS>
    </MASH>

    <PRIMARY_TEMP>19</PRIMARY_TEMP>

  </RECIPE>
</RECIPES>