Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Raspberry Sour

190 calories
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EH
Calories: 190 calories (Per 12oz)
Share: <EMBED>
1.058
1.011
6.13%
13.6
5.38
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 44.7%
5 lb American - White Wheat5 lb White Wheat 40 2.8 44.7%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 8.9%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.7%
11.19 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 13.6
 
Mash Guidelines
Amount Description Type Temp Time
----154 °F--
 
Other Ingredients
Amount Name Type Use Time
2.5 g yeast neut Other Boil 15 min.
 
Yeast
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Goodbelly Lacto Plantarum
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile:
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 10 8 33 26 45
Salts to all RO waters 8 Gallons. Gypsum 0.6gm, Mag Sulf 1.4gm, Ca Chloride 0.6gm, Mag Chloride 1.5gm, Ca Carbonate 3gm.
Mash Chemistry and Brewing Water Calculator
 
Notes
Mash grains in 3.25 Gallons x 90 min at 154F. At end of Mash add 13 oz crushed Acid malt and stir and sparge off 6.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 8oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm Yeast Neut and 1 lb DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 4lb Frozen and thawed Raspberries. Bottle as usual. May want to add champagne yeast at bottling as it is Acid Resistant.
This recipe is shared.
Recipe QR Code
View Count: 1834
Brew Count: 0
Last Updated: 2016-04-10 15:50 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/