Raspberry Kettle Sour - Beer Recipe - Brewer's Friend

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Raspberry Kettle Sour

179 calories 14.4 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 5 min
Batch Size: 7 liters (ending kettle volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Monday July 8th 2024
1.055
1.008
6.1%
0.0
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Muntons - Light Dry Malt Extract (DME)0.5 kg Light Dry Malt Extract (DME) 42 4.3 25%
0.50 kg Muntons - Wheat Spraymalt (DME)0.5 kg Wheat Spraymalt (DME) 44 4 25%
1,000 g Raspberry1000 g Raspberry 3.15 0 50%
2 kg / kr 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
63%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
White Labs - Lactobacillus plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 43.6 g       Temp: 24 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Lovö 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Water added to kettle 5.4
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 7.5 L) 7
Boil off losses -0.5
Post boil volume (equipment estimates 6.5 L) 7
Estimated amount in fermentor 7
Total: 5.4  
Equipment Profile Used: System Default
 
Notes

Frozen Serbian raspberries were added with 1kg of DME with about 3.5 litres of hot water whisking hard to dissolve all ingredients and juices. Water up to recipe volume was added and brought up to boil. After cooling down and reaching 40c, 1dl of probiotic juice containing Lactobacillus Plantarum were added. Lacto fermentation in kettle kept going on for 48 hours until taste were at desired level (ph 3.4). Contents of the kettle were strained, and later pasteurized at 75c for about 15 minutes. After cooling down, yeast was added in fermentor. Priming with table sugar. Taste was juicy, foam was pink.

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  • Public: Yup, Shared
  • Last Updated: 2024-07-29 17:42 UTC