Raspberry Sour Mk III - Beer Recipe - Brewer's Friend

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Raspberry Sour Mk III

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 76% (brew house)
Source: DaveyH
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Friday July 7th 2023
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Feijoa sour

OG: 1.051 FG: 1.008 ABV: 5.7% IBU: 9

1.048
1.008
5.3%
9.2
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.95 kg German - Pilsner1.945 kg Pilsner 38 1.6 41.2%
0.84 kg Simpsons - Maris Otter pale0.838 kg Maris Otter pale 38 2.4 17.8%
0.39 kg German - Vienna0.393 kg Vienna 37 4 8.3%
0.17 kg German - Acidulated Malt0.171 kg Acidulated Malt 27 3.4 3.6%
1.37 kg German - Wheat Malt1.372 kg Wheat Malt 37 2 29.1%
4.72 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Leaf/Whole 2.8 Boil 30 min 3.57 50%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 5.61 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.60 g Gypsum Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Protofloc Fining Boil 15 min.
 
Yeast
White Labs - Lactobacillus Delbrueckii Bacteria WLP677
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Batch Sparge 65 °C 65 °C 60 min
16 L Sparge 65 °C 65 °C 30 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 15.1
Mash volume with grains 18.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 19.4 L) 19
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 34.1  
Equipment Profile Used: System Default
"Raspberry Sour Mk III" Gueuze beer recipe by DaveyH. All Grain, ABV 5.3%, IBU 9.18, SRM 3.62, Fermentables: (Pilsner, Maris Otter pale, Vienna, Acidulated Malt, Wheat Malt) Hops: (Saaz, Hallertau Hersbrucker) Other: (Calcium Chloride (dihydrate), Gypsum, Epsom Salt, Baking Soda, Lactic acid, Protofloc)
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  • Last Updated: 2023-07-10 16:04 UTC