WB Raspberry Sour - Beer Recipe - Brewer's Friend

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WB Raspberry Sour

175 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Sunday April 18th 2021
1.057
1.014
5.7%
11.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Barrett Burston - Pale Malt4 kg Pale Malt 37 2 80%
0.50 kg New Zealand - Vienna Malt0.5 kg Vienna Malt 39.1 3.45 10%
0.50 kg Gladfield - Rye Malt0.5 kg Rye Malt 40.2 3 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Citra7 g Citra Hops Leaf/Whole 11 Boil at 85 °C 60 min 8.21 8.3%
7 g Citra7 g Citra Hops Leaf/Whole 11 Boil 10 min 2.98 8.3%
70 g Citra70 g Citra Hops Leaf/Whole 11 Dry Hop 10 days 83.3%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g lactose Other Primary 0 min.
2.50 kg Raspberries Flavor Secondary 0 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
22.5 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Sparge -- 67 °C 20 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.5
Mash volume with grains (equipment estimates 8.8 L) 10.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 24.2 L) 23.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Top off amount 2
Going into fermentor 22
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Brew the Wort
Add lactose at the end of the boil
(We forgot this so just mixed up the lactose and added to the wort when adding into fermenter)
Pitch the Philly Yeast
Add fruit at day 5 of fermentation
Pitch the hops 5 days after the fruit

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  • Last Updated: 2021-05-28 11:02 UTC