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Raspberry Sour

181 calories
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Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ken Franke
Calories: 181 calories (Per 12oz)
Share: <EMBED>
1.052
1.031
2.74%
11.77
6.64
5.69
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 36.9%
4 lb American - White Wheat4 lb White Wheat 40 2.8 24.6%
1 lb American - Vienna1 lb Vienna 35 4 6.2%
4 oz German - Melanoidin4 oz Melanoidin 37 25 1.5%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 6.2%
4 lb Raspberry4 lb Raspberry 3.15 0 24.6%
16.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.77
 
Mash Guidelines
Amount Description Type Temp Time
--Infusion150 °F60 min
--Fly Sparge170 °F--
Starting Mash Thickness: 1.75 qt/lb
 
Yeast
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
Yeast Pitch Rate and Starter Calculator
Amount:
1
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile: San Carlos 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.35 37.4  
Strike water volume at mash thickness of 1.75 qt/lb 5.36 21.4  
Remaining sparge water volume 3.99 16  
Grain absorption losses -1.53 -6.1  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.57 30.3  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Adjusted starting boil size 8.04 32.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 6.5 26  
Total: 9.35 37.4
 
Notes
Mash and collect 7,5 gallons in the kettle. Boil 10 min to sanitize. Cover and let cool or chill to ~100F. Sparge with CO2 and pitch lacto. Use heating mantle to hold 85 to 90. Monitor pH until it hits 3.5.

Boil per normal

Ferment at 1056 temperature 1 week. rack onto 4 lb frozen raspberries (thaw first). Ferment another week. Transfer to keg and carb.
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Last Updated: 2019-06-25 03:07 UTC