Funktional Raspberry Sour 55 - Beer Recipe - Brewer's Friend

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Funktional Raspberry Sour 55

165 calories 16.7 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5.48 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 59% (steeping grains only)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday January 12th 2023
1.050
1.012
4.9%
10.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Liquid Malt Extract - Wheat3.5 lb Liquid Malt Extract - Wheat 35 3 53.8%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 46.2%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - GR Tettnanger1 oz GR Tettnanger Hops Pellet 2.7 Boil 60 min 10.7 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Raspberry Puree Flavor Secondary 0 min.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3.75 Volumes
 
Target Water Profile
Purified Water (RO)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 4.95 19.8  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 5.48 21.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 3.94 g | 15.8 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 4.95 19.8
Equipment Profile Used: System Default
 
Notes

Kettle Sour
First boil 5 min to sanitize. Chill to 75 - 95 deg-F. Pitch Lactobacillus.
Sour for up to 3 days, pH 3.2 - 3.4, or pronounced tarness.

Boil with hops & pitch yeast.

Primary fermentation: about 1 week.

Add Raspberry Puree to Secondary.

Secondary fermentation about 2 weeks.

Bottle conditioning 1-2 weeks.

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  • Last Updated: 2023-01-12 20:37 UTC