train.unit: litres
train.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.
train.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.
train.add: start
train.unit: grams
train.attribute: bitter
train.name: Magnum
train.unit: kilograms
train.name: Extra Pale
train.unit: kilograms
train.name: Wheat
train.yeast: Wyeast 1056 - American Ale™
train.unit: celsius
train.unit: celsius
train.twist: 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.
train.name: Blitz Berliner Weisse
train.unit: litres
train.question: What's a good beer recipe to brew that would match perfectly with Grilled salmon with a light lemon sauce?