{
  "id": 193,
  "name": "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.",
  "image_url": "https://images.punkapi.com/v2/keg.png",
  "abv": 3,
  "ibu": 8,
  "target_fg": 1040,
  "target_og": 1007,
  "ebc": 9,
  "srm": 4.5,
  "ph": 3.2,
  "attenuation_level": 82.5,
  "volume": {
    "value": 20,
    "unit": "litres"
  },
  "boil_volume": {
    "value": 25,
    "unit": "litres"
  },
  "method": {
    "mash_temp": [
      {
        "temp": {
          "value": 65,
          "unit": "celsius"
        },
        "duration": 60
      }
    ],
    "fermentation": {
      "temp": {
        "value": 19,
        "unit": "celsius"
      }
    },
    "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."
  },
  "ingredients": {
    "malt": [
      {
        "name": "Extra Pale",
        "amount": {
          "value": 1.88,
          "unit": "kilograms"
        }
      },
      {
        "name": "Wheat",
        "amount": {
          "value": 1.88,
          "unit": "kilograms"
        }
      }
    ],
    "hops": [
      {
        "name": "Magnum",
        "amount": {
          "value": 8.5,
          "unit": "grams"
        },
        "add": "start",
        "attribute": "bitter"
      }
    ],
    "yeast": "Wyeast 1056 - American Ale™"
  },
  "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.",
  "contributed_by": "Ali Skinner <AliSkinner>"
}
