Raspberry Sour - Philly Sour Yeast - Beer Recipe - Brewer's Friend

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Raspberry Sour - Philly Sour Yeast

129 calories 9.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Heath
Calories: 129 calories (Per 330ml)
Carbs: 9.6 g (Per 330ml)
Created: Sunday January 17th 2021
1.043
1.005
5.0%
8.1
3.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Crisp Malting - Europils Malt2.3 kg Europils Malt 37.5 1.87 40.2%
1.20 kg Crisp Malting - Wheat Malt1.2 kg Wheat Malt 38.87 2 21%
300 g Crisp Malting - Flaked Torrified Oats300 g Flaked Torrified Oats 33 3.2 5.2%
200 g Crisp Malting - Dextrin Malt200 g Dextrin Malt 36.8 1.8 3.5%
220 g Weyermann - Acidulated220 g Acidulated 27 3.4 3.8%
1.50 kg Raspberry1.5 kg Raspberry - (late fermenter addition) 3.15 0 26.2%
5.72 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Centennial6 g Centennial Hops Pellet 10 Boil 30 min 6.42 50%
6 g Centennial6 g Centennial Hops Pellet 10 Boil 5 min 1.66 50%
12 g / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.88 bar       Temp: 5 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pembrokeshire Water 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 5 11 27 23 49
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 72 °C 65 °C 60 min
17.5 L Sparge to pre boil volume Fly Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 5 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 14.8
Mash volume with grains 17.6
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 17.1 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Swap the Raspberries for Morello cherries, Apricot or Peach for a different flavour.

For uk fruit purees visit: https://www.finefoodspecialist.co.uk/groceries/fruit-puree

Add 0.5 kg of fruit puree at the start of fermentation and add the rest (1.5kg) after racking off the yeast cake into secondary fermentation for 5 days. Cold crash and bottle or keg ASAP after to avoid the fruit character being lost.

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  • Last Updated: 2021-01-26 05:00 UTC