Raspberry Sour - Beer Recipe - Brewer's Friend

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Raspberry Sour

128 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.91 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 128 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Friday October 28th 2022
1.039
1.009
4.0%
14.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Barke Pilsner Malt4 lb Barke Pilsner Malt 37.03 1.75 53.3%
3.50 lb Rahr - White Wheat3.5 lb White Wheat 39.1 3.2 46.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 3.88 50%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 15 min 10.78 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Thawed frozen raspberries, strained Flavor Secondary 14 days
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.66 gal Infusion 165 °F 149 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 2.49 10  
Mash volume with grains 3.09 12.4  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 4.61 g | 18.4 qt) 4.6 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 5.91 23.6  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.1 28.4
Equipment Profile Used: System Default
 
Notes

Sparge with enough water to reach 5.5gal.

Add lactobacillus and allow to sour in fermenter for 7 days. Oxygenate and pitch German Ale yeast. Ferment 7 days, add raspberries.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-11-05 21:13 UTC