Quick Raspberry Sour - Beer Recipe - Brewer's Friend

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Quick Raspberry Sour

179 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 22.88 liters
Post Boil Size: 22.11 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Tuesday December 11th 2018
1.058
1.015
5.7%
5.4
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 72.7%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 27.3%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 5.41 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Raspberries Flavor Secondary 5 days
2 g Chalk Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
4.86 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 393 B cells required
- Lactobasilus Starter
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike -- 67 °C 60 min
10.4 L batch sparge Batch Sparge -- 78 °C 20 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 17.6
Mash volume with grains 21.2
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 16.6 L) 11.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 22.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22 L) 22.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.1 L) 22
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

This is a quick kettle sour. It's ideal for anyone who doesn't want to risk "contaminating" their brewing equipment with bacteria.

Make up a lacto starter (I use Water Kiefer as the source *).
Mash as normal and bring to the boil, then flameout immediately and allow to cool down 38 C. Pitch lacto starter and purge kettle headspace with CO2. Maintain temp. Sample every 12 hrs or so to monitor lacto progress. Once it's sour enough, bring the kettle back up to the boil and continue your brewing process as normal.

  • Lacto Starter Method
    Combine the following ingredients to a liter of filtered water and boil for 15 minutes:
    90 grams Dry Malt Extract
    20 grams Dextrose (Glucose)
    10 grams Calcium Carbonate (CaCO3 / chalk)
    1 gram Yeast Nutrient or DAP (diammonium phosphate)

    • Cool this starter solution down to the temperature and add 100 ml of filtered water kefir.
    • Seal the flask with a rubber stopper and airlock to prevent additional oxygen from entering the starter solution.
    • Let it stand (covered) until pH reaches about 3.4 (5 days in my case), it will vary a lot depending on room temp.
    • If you have a means of providing a temperature controlled environment, optimal growth is typically between 30 and 40 C.
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  • Last Updated: 2022-02-23 09:31 UTC