Kettle soured #2, Raspberry IPA - Beer Recipe - Brewer's Friend

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Kettle soured #2, Raspberry IPA

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jake on Facebook...
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Tuesday April 4th 2017
1.062
1.016
6.1%
26.7
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Floor-Malted Bohemian Pilsner18 lb Floor-Malted Bohemian Pilsner 38 1.8 75%
6 lb Flaked Wheat6 lb Flaked Wheat 34 2 25%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 12.8 Whirlpool at 170 °F 30 min 8.34 11.1%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool at 170 °F 30 min 10.23 11.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 30 min 8.14 11.1%
2 oz Citra2 oz Citra Hops Pellet 12.8 Dry Hop 3 days 22.2%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Dry Hop 3 days 22.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 22.2%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb Raspberry puree Flavor Primary 3 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 828 B cells required
Oly-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 828 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Owatonna, MN
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
64 19 6 2 10 273
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 151 °F 60 min
8 gal Temperature -- 170 °F 10 min
7 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.11 gal (52.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.11 gal (4.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 7.98 31.9  
Mash volume with grains 9.9 39.6  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 8.38 g | 33.5 qt) 9.27 37.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.11 g | 52.5 qt) 14 56  
Boil off losses -1.5 -6  
Post boil Volume 11.61 46.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 11.5 46  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

Normal kettle sour process. Pitch lacto at 100f until ph of 3.3-3.5 is achieved. Should be 24-72 hours. (Brew on Wednesday night and boil Sunday morning). Add the raspberry puree at high Krausen and dry hops 3 days before packaging.

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  • Last Updated: 2017-04-04 00:02 UTC