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Philly Sour Yeast Raspberry Sour - David Heath

102 calories 12.2 g 12 oz
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Heath
Hop Utilization: 76%
Calories: 102 calories (Per 12oz)
Carbs: 12.2 g (Per 12oz)
Created Saturday January 16th 2021
1.031
1.010
2.73%
9.31
2.96
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb American - Pilsner3.75 lb Pilsner 37 1.8 37.5%
2 lb American - White Wheat2 lb White Wheat 40 2.8 20%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 6.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5%
6 oz American - Carapils (Dextrine Malt)6 oz Carapils (Dextrine Malt) 33 1.8 3.8%
2.75 lb Raspberry2.75 lb Raspberry - (late addition) 3.15 0 27.5%
10 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 30 min 7.39 50%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 5 min 1.92 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Strike 149 °F 60 min
2 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 each Whirlfloc Water Agt Boil 15 min.
0.25 tsp Yeast Nutrient Other Boil 0 min.
2 oz Raspberry Extract Water Agt Kegging 0 min.
 
Yeast
Lallemand - Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.37 33.5  
Strike water volume at mash thickness of 1.7 qt/lb 3.08 12.3  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume 5.29 21.2  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.22 28.9  
Volume increase from sugar/extract (late additions) 0.32 1.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 6 24  
Total: 8.37 33.5
Author: David Heath, Method: All Grain, Style: Berliner Weisse, ABV 2.73%, IBU 9.31, SRM 2.96, Fermentables: (Pilsner, White Wheat, Acidulated Malt, Flaked Oats, Carapils (Dextrine Malt), Raspberry) Hops: (Cascade) Other: (Irish Moss, Whirlfloc, Yeast Nutrient, Raspberry Extract)
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  • Last Updated: 2021-01-16 13:19 UTC