Raspberry Sour - Beer Recipe - Brewer's Friend

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Raspberry Sour

176 calories 14.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 30 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Wednesday August 12th 2015
1.058
1.009
6.4%
0.0
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.50 kg German - Pilsner5.5 kg Pilsner 38 2.77 82.2%
535 g Flaked Corn535 g Flaked Corn 40 8%
420 g German - Carapils420 g Carapils 35 1.97 6.3%
120 g German - Acidulated Malt120 g Acidulated Malt 27 7.58 1.8%
120 g Plain Flour120 g Plain Flour 0 1.8%
6,695 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop 6 days 25%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 6 days 25%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop 3 days 25%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 3 days 25%
200 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g DWB Water Agt Mash 1 hr.
10 g Lactic Acid 80% Water Agt Boil 30 min.
1.20 g PFT Fining Boil 15 min.
0.50 tsp Yeast Vit Other Boil 8 min.
2 kg Raspberries Flavor Secondary 30 min.
 
Yeast
The Yeast Bay - Amalgamation - Brett Super Blend
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 268 B cells required
Lactobacillus Brevis WLP 672
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 268 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 6 10 100 200 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 68 °C 60 min
17 L Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.1
Mash volume with grains 24.5
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 15.4 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 29
Boil off losses -2.9
Post boil Volume 25
Going into fermentor 25
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

http://www.themadfermentationist.com/2015/07/apricots-lactobacillus-and-hops.html

  • Mash high
  • Reduce wort pH to 4.4 using lactic acid
  • 30 Minute Boil
  • Add Lactobacillus Starter once chilled
  • Check after 24 hours both pH and sourness
  • If ok add starter of Amalgamation
  • Ferment for 4 weeks

  • Split the batch into 10lts + 10lts + 5lts
  • Dry hop x 10lts
  • Leave for 7 days
  • Chill and bottle
  • Add 2kg of Raspberries to 10lts
  • Leave for 1 month + bottle
  • Bottle 5lts plain



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  • Last Updated: 2016-01-14 16:35 UTC