Raspberry Sour Ale - Beer Recipe - Brewer's Friend

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Raspberry Sour Ale

192 calories 16.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 30 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.67 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Colin Churchward
Calories: 192 calories (Per 500ml)
Carbs: 16.4 g (Per 500ml)
Created: Monday April 10th 2023
1.042
1.007
4.6%
12.4
4.9
5.4
16.01
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.15 kg Bestmalz - BEST Pilsen2.15 kg BEST Pilsen £ 3.02 / kg
£ 6.49 		37 1.9 43%
1.30 kg Raspberry, red1.3 kg Raspberry, red 2.3 26%
650 g Flaked Wheat650 g Flaked Wheat £ 3.10 / kg
£ 2.02 		34 2 13%
500 g Crisp Malting - Dextrin Malt500 g Dextrin Malt £ 2.61 / kg
£ 1.31 		36.8 1.8 10%
400 g Flaked Oats400 g Flaked Oats £ 1.35 / kg
£ 0.54 		33 2.2 8%
5,000 g / £ 10.35
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops £ 0.05 / g
£ 0.75 		Pellet 5 Boil at 100 °C 30 min 8.56 42.9%
20 g Bramling Cross20 g Bramling Cross Hops £ 0.04 / g
£ 0.80 		Pellet 6.5 Boil at 100 °C 5 min 3.85 57.1%
35 g / £ 1.55
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast Nutrient Part I £ 0.15 / tsp
£ 0.30 		Other Boil 10 min.
4 ml Lactic acid £ 0.04 / ml
£ 0.14 		Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) £ 0.01 / g
£ 0.02 		Water Agt Mash 0 min.
2 g Epsom Salt £ 0.02 / g
£ 0.03 		Water Agt Mash 0 min.
2 g Gypsum £ 0.01 / g
£ 0.02 		Water Agt Mash 0 min.
£ 0.51
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
10 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
£ 3.60 / each
£ 3.60
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
£ 3.60 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.74 bar       Temp: 4 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Brita filtered tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59.2 8.5 21 85.6 102.1 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.6 L 69 strike Temperature 69 °C 65 °C 60 min
Mash Out Temperature 65 °C 75 °C 10 min
7.7 L Sparge Sparge 78 °C 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.1
Mash volume with grains 13.5
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 14.2 L) 14.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 22 L) 22.7
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 19
Total: 26  
Equipment Profile Used: System Default
 
Notes

Fruit can be taken from the allotment and frozen before adding. Defrost fruit overnight in fridge, blend and heat to a boil and cool before adding. Pitch yeast direct. Use stainless steel Brew Devil fermenting vessel for easy cleaning and to dump yeast. Ferment will be slower than normal. Wait until fermentation slows. Add fruit in sanitised hop sock. Dump the cone to remove trub. Gently stir and add any fruit juice after defrosting.

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  • Last Updated: 2024-02-25 10:09 UTC