Black Cat Bad Ass Raspberry Double Sour - Beer Recipe - Brewer's Friend

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Black Cat Bad Ass Raspberry Double Sour

223 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 52 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Source: domskidom
Calories: 223 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Thursday April 20th 2023
1.073
1.012
8.1%
0.0
5.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg United Kingdom - Maris Otter Pale8.5 kg Maris Otter Pale 38 3.75 58.6%
4 kg United Kingdom - Wheat4 kg Wheat 37 2 27.6%
2 kg Cane Sugar2 kg Cane Sugar 46 0 13.8%
14.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Citra100 g Citra Hops Pellet 11 Dry Hop at 20 °C 0 days 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
750 g Frozen raspberry Flavor Whirlpool 4 hr.
4 kg Raspberry puree Flavor Secondary 4 days
20 ml Vanilla extract Flavor Kegging 5 days
24 ml Pistachio essence Flavor Kegging 5 days
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
30 g Gypsum Water Agt Mash 1 hr.
10 g Salt Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
2 g Apricot Puree Flavor Secondary 4 days
5 ml Raspberry essence Flavor Kegging 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
44 Grams
Cost:
Attenuation (custom):
60%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
WHC Lab - Saturated
Amount:
24 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Mash in and first rest Strike 68 °C 68 °C 10 min
12 L Sparge mashes 1 and 2 Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.85 L. Suggest reducing initial water volume to 45.4 L and adding 5.45 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 45.75 L. Suggest reducing strike water volume to 37.15 L and adding 0.35 L sparge/top-off. 37.5
Strike water volume at mash thickness of 3 L/kg 37.5
Mash volume with grains 45.8
Grain absorption losses -12.5
Remaining sparge water volume (equipment estimates 25.5 L) 26.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 50.9 L) 52
Boil off losses -2.9
Post boil Volume 48
Going into fermentor 48
Total: 64.2  
Equipment Profile Used: System Default
 
Notes

Transferred approx 60L of 1076 wort @ 30c
Pitched 4 packets of Philly Sour

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  • Last Updated: 2024-06-02 14:28 UTC