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Raspberry Sour

190 calories 17 carbs
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Beer Stats
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)
Carbs: 17 g (Per 12oz)
Created Tuesday April 5th 2016
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 Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 13.6 100%
 
Mash Guidelines
Amount Description Type Temp Time
qt -- 154 °F --
 
Other Ingredients
Amount Name Type Use Time
2.5 g yeast neut Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
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.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-04-10 15:50 UTC
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