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Philly Sour Raspberry

139 calories 11.4 g 0.33 L
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.2 liters
Post Boil Size: 21.9 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Joakim Fischer
Calories: 139 calories (Per 0.33L)
Carbs: 11.4 g (Per 0.33L)
Created: Sunday April 28th 2024
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1.046
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5.2%
10.8
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423.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Viking - Pilsner Malt2 kg Pilsner Malt kr 21.00 / kg
kr 42.00 		37 1.9 48.8%
0.10 kg Castle Malting - Château Acid (Malta Acida)0.1 kg Château Acid (Malta Acida) kr 41.00 / kg
kr 4.10 		34 4.1 2.4%
2 kg Viking - Wheat Malt2 kg Wheat Malt kr 23.00 / kg
kr 46.00 		38 2.5 48.8%
4.10 kg / kr 92.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Amarillo5 g Amarillo Hops kr 790.00 / kg
kr 3.95 		Pellet 10.4 Boil 30 min 5.54 33.3%
10 g Amarillo10 g Amarillo Hops kr 790.00 / kg
kr 7.90 		Pellet 10.4 Boil 10 min 5.23 66.7%
15 g / kr 11.85
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc kr 3.90 / each
kr 1.95 		Water Agt Boil 10 min.
1 kg Raspberry Puree kr 259.00 / kg
kr 259.00 		Flavor Primary 10 days
kr 260.95
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
kr 59.00 / each
kr 59.00
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
kr 59.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 231.1 g       Temp: 20 °C       CO2 Level: 3.75 Volumes
 
Target Water Profile
Knivstavatten
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
20 L Strike 67 °C 67 °C 60 min
5.2 L Batch Sparge 67 °C 67 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15
Mash volume with grains 17.7
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 15.8 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 25.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.9 L) 20
Total: 30.2  
Equipment Profile Used: System Default
"Philly Sour Raspberry" Fruit Lambic beer recipe by Joakim Fischer. All Grain, ABV 5.19%, IBU 10.78, SRM 9.17, Fermentables: (Pilsner Malt, Château Acid (Malta Acida), Wheat Malt) Hops: (Amarillo) Other: (whirlfloc, Raspberry Puree)
Last Updated and Sharing
 
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  • Last Updated: 2024-05-19 15:35 UTC