Funky Red Medina DeNovo Tart Raspberry - Beer Recipe - Brewer's Friend

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Funky Red Medina DeNovo Tart Raspberry

132 calories 10 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 48 gallons (fermentor volume)
Pre Boil Size: 45 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.314 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Samwhois75
Calories: 132 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Sunday May 23rd 2021
1.041
1.005
4.7%
2.6
2.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
38 lb Briess - Synergy Select Pilsen Malt38 lb Synergy Select Pilsen Malt 38.3 1.8 36.2%
27 lb Briess - White Wheat Raw27 lb White Wheat Raw 34.5 2 25.7%
40 lb Raspberry, red40 lb Raspberry, red - (late fermenter addition) 2.3 0 38.1%
105 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 2.55 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
37.52 ml Lactic acid Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 651 B cells required
$ 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 152 °F 150 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 21.45 gal (85.8 qt). Suggest reducing strike water volume to 6.8 gal (27.2 qt) and adding 9.45 gal (37.8 qt) sparge/top-off. 16.25 65  
Strike water volume at mash thickness of 1 qt/lb 16.25 65  
Mash volume with grains (equipment estimates -20.55 g | -82.2 qt) 21.45 85.8  
Grain absorption losses -8.13 -32.5  
Remaining sparge water volume 37.13 148.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 45 180  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Top off amount 42 168  
Going into fermentor 48 192  
Total: 53.38 213.5
Equipment Profile Used: System Default
 
Notes

Omega 2L Lacto starter pitched in kettle for 24 hours to achieve pH of 2.8-3.0. Omega Lutra to primary ferment. 30-40lbs of frozen raspberries added during secondary fermentation.

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  • Last Updated: 2021-09-17 12:17 UTC