1 Gal "Raspberry Puree" Sour - Beer Recipe - Brewer's Friend

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1 Gal "Raspberry Puree" Sour

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday September 1st 2023
1.052
1.011
5.5%
12.7
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb Belgian - Pilsner1.75 lb Pilsner 37 1.6 70%
0.50 lb German - Pale Wheat0.5 lb Pale Wheat 39 1.5 20%
4 oz Weyermann - Munich Type II (Dark)4 oz Munich Type II (Dark) 37 10 10%
2.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 g Magnum1.8 g Magnum Hops Pellet 15 Boil 50 min 12.73 100%
1.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.90 g Gypsum Water Agt Mash 1 hr.
0.25 each Whirlfloc Fining Boil 10 min.
0.50 g Yeast Nutrient Other Boil 10 min.
170 g Raspberry Puree Other Primary 4 days
0.80 g Chalk Water Agt Mash 1 hr.
0.60 g Salt Water Agt Mash 1 hr.
1.03 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.25 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 21 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.84 gal Strike 163 °F 144 °F 60 min
Temperature 144 °F 156 °F --
Mash-Out Temperature 156 °F 170 °F --
1.41 gal Fly Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.94 3.8  
Mash volume with grains 1.14 4.6  
Grain absorption losses -0.31 -1.3  
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) 1.63 6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.5 g | 14 qt) 2 8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.4 5.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.4 g | 5.6 qt) 1.25 5  
Total: 2.56 10.3
Equipment Profile Used: System Default
 
Notes

Puree raspberries and let ferment at room temperature for 7 days. Pitch yeast and ferment normally.

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  • Last Updated: 2023-12-09 17:16 UTC