Sour Raspberry Saison (bottle aged) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Sour Raspberry Saison (bottle aged)

226 calories 18.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Me
Calories: 226 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Monday February 28th 2022
1.069
1.011
7.6%
0.0
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 54.3%
6.90 lb American - Pilsner6.9 lb Pilsner 37 1.8 37.5%
1.50 lb Red Raspberry Puree ~10 Brix1.5 lb Red Raspberry Puree ~10 Brix - (late boil kettle addition) 4.61 0 8.2%
18.40 lbs / $ 0.00
 
Yeast
Escarpment Labs - Old World Saison Blend
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Med-Low
Optimum Temp:
71.6 - 80.6 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
Escarpment Labs - Lactobacillus Blend 2.0
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 113 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 7.7 oz       Temp: 68 °F       CO2 Level: 2.65 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
4.5 gal Strike 164 °F 154 °F 90 min
4.5 gal Batch Sparge 70 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.34 25.4  
Mash volume with grains 7.69 30.8  
Grain absorption losses -2.11 -8.5  
Remaining sparge water volume (equipment estimates 3.35 g | 13.4 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.5 -6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.86 39.5
Equipment Profile Used: System Default
 
Notes

OG comes in much lower than projected at 1.060 per the hydrometer

Chilled to 100c, put the lactobacillus in to proliferate. Will add the yeast at 74c.

FG is 1.006

Last Updated and Sharing
 
377
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-04-07 20:06 UTC