Raspberry Sour Berliner Weisse - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Raspberry Sour Berliner Weisse

173 calories 20.1 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Monday August 22nd 2022
1.052
1.016
4.7%
6.5
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Mecca Grade - Pale 2-Row3 lb Pale 2-Row 30 2.8 50.8%
2.10 lb Briess - White Wheat Raw2.1 lb White Wheat Raw 34.5 2 35.6%
0.80 lb Flaked Oats0.8 lb Flaked Oats 33 2.2 13.6%
5.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Cluster0.3 oz Cluster Hops Pellet 6 Boil 15 min 6.54 100%
0.30 oz / $ 0.00
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.7 oz       Temp: 70 °F       CO2 Level: 2.5 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.5 g | 18 qt) 4.24 17  
Mash volume with grains (equipment estimates 4.97 g | 19.9 qt) 4.71 18.8  
Grain absorption losses -0.74 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.51 g | 14 qt) 3.25 13  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.75 11  
Volume into fermentor 2.75 11  
Total: 4.24 17
Equipment Profile Used: System Default
 
Notes

KETTLE SOURING:
-Mash at 152F for 60-70 minutes
-Boil for 15 minutes (to kill everything and de-oxygenate)
-Lower pH to 4.5 and cool to 100F (be careful - we don't want oxygen or any unintended bugs to get in, keep lid on and stir very gently if at all)
-Pitch in LAB, place Saran Wrap over top & purge space with CO2
-Seal the Saran wrap, place kettle lid on top of the wrap to really seal it off, and insulate (wrap in a bunch of towels for me)
-Check every 12 hours (temperature and pH). Raise temp back up to 95F if it drops.
-When pH of 3.0-3.5 is reached (3.35 seems great), it's done

POST KETTLE SOUR:
-Boil for 15 minutes with hops (kill everything & add bitterness)
-cool to 68F, pitch yeast, and allow primary fermentation to nearly complete / complete (5ish days)
-Add prepped raspberries (either transfer to secondary, or be super careful to not splash! cannot have any oxygen getting in)
-Allow 2 additional weeks, cold crash, transfer to bottle bucket using a filter
-Carbonate to 2.5vol

RASPBERRY PREP:
-1lb high-quality raspberries per gallon
-Wash very well, chop up with food processer, and freeze them (kills everything & breaks down cell walls)
-Thaw before adding

Kettle Sour started 8/21 evening (4.6pH start), finished 8/23 evening (3.35 finish). OG = 1.052, mash ran pretty hot (156F) so a bit concerned about final gravity

Last Updated and Sharing
 
386
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-08-24 20:03 UTC