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Raspberry Sour

127 calories 11.2 g 500 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 46.42 liters
Post Boil Size: 43 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 127 calories (Per 500ml)
Carbs: 11.2 g (Per 500ml)
Created: Tuesday May 12th 2026
1.028
1.005
3.0%
6.5
2.7
5.6
87.72
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg Innomalt - Pils Moderne2.25 kg Pils Moderne $ 2.36 / kg
$ 5.31 		37 1.8 25.9%
1.50 kg Canada Malting - WHITE WHEAT MALT1.5 kg WHITE WHEAT MALT $ 2.38 / kg
$ 3.57 		38.1 3.5 17.2%
0.50 kg OiO - Raw Wheat0.5 kg Raw Wheat $ 2.00 / kg
$ 1.00 		36.8 2.5 5.7%
0.20 kg American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt) $ 4.90 / kg
$ 0.98 		33 1.8 2.3%
0.25 kg Flaked Oats0.25 kg Flaked Oats $ 5.75 / kg
$ 1.44 		33 2.2 2.9%
0.30 kg Maple Syrup0.3 kg Maple Syrup - (late boil kettle addition) $ 16.00 / kg
$ 4.80 		29.8 0 3.4%
2 kg Raspberry2 kg Raspberry - (late fermenter addition) $ 18.00 / kg
$ 36.00 		3.15 0 23%
1.20 kg Cherry, dark sweet1.2 kg Cherry, dark sweet - (late fermenter addition) $ 12.00 / kg
$ 14.40 		6.4 0 13.8%
0.50 kg Currant, black0.5 kg Currant, black - (late fermenter addition) $ 10.00 / kg
$ 5.00 		4.2 0 5.7%
8.70 kg / $ 72.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops $ 74.00 / kg
$ 1.11 		Pellet 3.8 Boil 45 min 4.19 50%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops $ 74.00 / kg
$ 1.11 		Pellet 3.8 Boil 15 min 2.26 50%
30 g / $ 2.22
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
7.50 g Salt Water Agt Mash 1 hr.
5 g Irish Moss Fining Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
15 g Pectic Enzyme Water Agt Primary 3 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
$ 6.50 / each
$ 13.00
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 13.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 180g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 75 150 30 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Infusion 68 °C 65 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.85 L. Suggest reducing initial water volume to 45.17 L and adding 0.45 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 55.12 L. Suggest reducing initial strike volume to 42.3 L and adding 9.72 L sparge/top-off. 52
Strike water volume (equipment estimates 51.2 L) 52
Mash volume with grains (equipment estimates 54.3 L) 55.1
Grain absorption losses -4.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.6 L) 46.4
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 40 L) 43
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 43 L) 40
Total: 52  
Equipment Profile Used: System Default
 
Notes

Mash at 65°C for 60 minutes. Boil for 60 minutes. After high krausen (3-4 day after pitching yeast), add the fruit to the fermentor.

Note: The fruit addition contributes approximately 1.0035 gravity points, increasing ABV to 3%.

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  • Last Updated: 2026-05-19 23:22 UTC