SOUR RASPBERRY - Beer Recipe - Brewer's Friend

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SOUR RASPBERRY

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 20 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 53 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Arturo Barrera
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Monday June 13th 2022
1.047
1.012
4.6%
6.6
3.1
5.4
132,988.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.52 kg Weyermann - Pilsner7.52 kg Pilsner $ 1,760.00 / kg
$ 13,235.20 		36 1.5 39.2%
0.94 kg Weyermann - Carapils0.94 kg Carapils $ 2,600.00 / kg
$ 2,444.00 		34.5 2.1 4.9%
0.94 kg Flaked Oats0.94 kg Flaked Oats $ 2,100.00 / kg
$ 1,974.00 		33 2.2 4.9%
0.57 kg Lactose (Milk Sugar)0.57 kg Lactose (Milk Sugar) $ 4,000.00 / kg
$ 2,280.00 		41 1 3%
9.20 kg Raspberry, red9.2 kg Raspberry, red - (late fermenter addition) $ 9,990.00 / kg
$ 91,908.00 		2.3 0 48%
19.17 kg / $ 111,841.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Magnum17 g Magnum Hops $ 38.00 / g
$ 646.00 		Pellet 13.5 Boil at 100 °C 15 min 6.63 100%
17 g / $ 646.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Calcium Chloride (dihydrate) $ 4.00 / g
$ 88.00 		Water Agt Mash 1 hr.
7 g Epsom Salt $ 28.00 / g
$ 196.00 		Water Agt Mash 1 hr.
4 g Gypsum $ 4.00 / g
$ 16.00 		Water Agt Mash 1 hr.
4.08 ml Phosphoric acid $ 10,000.00 / L
$ 40.80 		Water Agt Mash 1 hr.
0.06 ml Phosphoric acid $ 10.00 / ml
$ 0.60 		Water Agt Sparge 1 hr.
$ 341.40
 
Yeast
Lallemand - Verdant IPA
Amount:
4 Each
Cost:
$ 2,856.00 / each
$ 11,424.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 188 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
4.60 Grams
Cost:
$ 1,899.00 / g
$ 8,735.40
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 188 B cells required
$ 20,159.40 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 321.2 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
AGUA PARA NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 0 170 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.2 L Infusion 66 °C 66 °C 60 min
36.44 L Fly Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.99 L. Suggest reducing initial water volume to 45.4 L and adding 2.59 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 28.2
Mash volume with grains 34.4
Grain absorption losses -9.4
Remaining sparge water volume (equipment estimates 29.7 L) 34.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 48 L) 53
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 46 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 46
Total: 62.9  
Equipment Profile Used: System Default
"SOUR RASPBERRY" Mixed-Fermentation Sour Beer recipe by Arturo Barrera. All Grain, ABV 4.56%, IBU 6.63, SRM 3.08, Fermentables: (Pilsner, Carapils, Flaked Oats, Lactose (Milk Sugar), Raspberry, red) Hops: (Magnum) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Phosphoric acid)
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  • Last Updated: 2022-08-09 02:55 UTC