Raspberry Sour - Beer Recipe - Brewer's Friend

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Raspberry Sour

186 calories 16.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Goowa
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Saturday October 3rd 2020
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OG: 1.054 FG: 1.013 ABV: 5.4% IBU: 21

1.057
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 83.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz CTZ3 oz CTZ Hops Leaf/Whole 15.5 Whirlpool at 180 °F 10 min 20.26 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Webster, NY Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Campden tab, crushed, 10 min-ish
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Full Volume BIAB Infusion 167 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.86 g | 35.5 qt) 8.75 35  
Mash volume with grains (equipment estimates 9.82 g | 39.3 qt) 9.71 38.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.89 g | 23.6 qt) 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Mash, pull bag and boil for 5 min
Adjust pH to 5 (1Tbsp 88% lactic acid)
Cool to ~100F
Inoculate with 16oz Mango Goodbelly drink
Sanitized clling wrap (F you cling wrap) over top and lid over that
Sleeping bag over kettle
Sample until pH 3.5ish (taste)
Pick up from normal boil steps

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  • Public: Yup, Shared
  • Last Updated: 2020-10-03 13:33 UTC