Raspberry sour - Beer Recipe - Brewer's Friend

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Raspberry sour

129 calories 10.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 129 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Saturday April 23rd 2022
1.040
1.006
4.5%
9.1
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.68 lb American - Pilsner3.68 lb Pilsner 37 1.8 37.2%
2.66 lb Raspberry2.66 lb Raspberry - (late fermenter addition) 3.15 0 26.9%
2.07 lb American - Wheat2.07 lb Wheat 38 1.8 20.9%
0.61 lb German - Acidulated Malt0.61 lb Acidulated Malt 27 3.4 6.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5.1%
0.37 lb German - CaraFoam0.37 lb CaraFoam 37 1.8 3.7%
9.89 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Centennial0.2 oz Centennial Hops Pellet 10 Boil 30 min 7.25 50%
0.20 oz Centennial0.2 oz Centennial Hops Pellet 10 Boil 5 min 1.88 50%
0.40 oz / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping -- -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.17 g | 16.7 qt) 7.15 28.6  
Mash volume with grains (equipment estimates 4.75 g | 19 qt) 7.73 30.9  
Grain absorption losses -0.9 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.02 g | 12.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.5 6  
Top off amount 3.3 13.2  
Volume into fermentor 4.8 19.2  
Total: 7.15 28.6
Equipment Profile Used: System Default
 
Notes

Add whole philly sour at 80. Ferment at 72-80.
Add pasteurized fruit after 4 days. Earlier is more acid, later is more ethanol

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  • Last Updated: 2022-08-07 19:07 UTC