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Raspberry Strudel Kettle Sour

Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Monday November 2nd 2020

Original Gravity:

1.066

Final Gravity:

1.013

ABV (standard):

6.9%

IBU (tinseth):

7.5

SRM (morey):

5.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pilsner9 lb Pilsner	37	1.8	58.7%
3 lb	American - White Wheat3 lb White Wheat	40	2.8	19.6%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	13%
5.50 oz	German - Acidulated Malt5.5 oz Acidulated Malt	27	3.4	2.2%
1 lb	Mecca Grade - Metolius [Munich Style]1 lb Metolius [Munich Style]	35	8.7	6.5%
15.34 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Barth-Haas - Enigma1 oz Enigma Hops		Pellet	13.5	Boil at 212 °F	5 min	7.51	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Barth-Haas - Enigma (Pellet)		7.51	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.38 gal		Strike	163 °F	150 °F	60 min
5 gal	Until 6.5 gallons is reached	Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 ml	Lactic acid	Water Agt	Mash	1 hr.
1.80 g	Calcium Chloride (dihydrate)	Water Agt	Boil	0 min.
10 ml	Lactic acid	Water Agt	Boil	0 min.
7 g	Table Salt	Water Agt	Boil	10 min.
2.20 g	Wyeast - Beer Nutrient	Other	Boil	10 min.
3 tbsp	potassium sorbate	Other	Secondary	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 128 B cells required

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 128 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.31 psi Temp: 42 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Columbus Water (Hap Cremean Water Plant 2017)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
59	7	23	78	59	38
Mash Chemistry and Brewing Water Calculator

Notes

-Mash as normal with grain bill listed.
-After sparge bring to boil to kill microbes.
-Make sure pH is at 4.5 with lactic acid.
-Once pH is hit and wort is cooled, pitch omega lacto strain.
-Keep in kettle at 95 degrees for 24-48 hours until desired 3.2- 3.4pH.
-Bring to boil again to kill off lacto strain.
-During boil yeast nutrient and hops.
-Transfer to fermenter and pitch sacco strain at pitch temp.
-After fermentation is done throw in potassium phosphate.
-After potassium phosphate is added, add desired pureed fruit.

-Raspberry, Graham Cracker, Vanilla, Cocoa Nibs, and Cinnamon

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-11-08 15:38 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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