Raspberry Sour - Beer Recipe - Brewer's Friend

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Raspberry Sour

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Friday August 20th 2021
1.054
1.012
5.5%
11.6
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb US - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 27.7%
4.50 lb American - White Wheat4.5 lb White Wheat 40 2.8 27.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.2%
8 oz Bestmalz - BEST Acidulated8 oz BEST Acidulated 35.9 2.81 3.1%
80 oz Oregon Fruit - Raspberry - Seedless Red80 oz Raspberry - Seedless Red - (late fermenter addition) 4.83 0 30.8%
12 oz Lactose (Milk Sugar)12 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.6%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Tettnanger28 g Tettnanger Hops Leaf/Whole 4.5 Boil 30 min 11.64 100%
28 g / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
15 qt Strike 75 °F 152 °F 60 min
8 qt Batch Sparge 170 °F -- --
8 qt Batch Sparge 170 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 3.47 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.98 g | 27.9 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Once beer finished fermenting, add fruit for 4-7 days before bottling/kegging

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  • Last Updated: 2021-08-21 23:01 UTC